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2. Lactic fermentation
Lactic acid fermentation is the central stage in the fermented milk production process. It corresponds to the transformation of milk lactose into lactic acid, under the action of specific micro-organisms called lactic acid bacteria. It is accompanied by biochemical, physico-chemical and sensory changes to the product.
The main effect of lactic fermentation is to increase product stability, by inhibiting microbial and enzymatic alterations, and thus extend shelf life. It also gives the product special nutritional and organoleptic properties (flavor, texture, aroma).
2.1 Microbiology of lactic fermentation
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Lactic fermentation
Yogurt and fermented milk production processes
Bibliography
Bibliography
Standards
- Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria – Joint FAO/WHO expert consultation - FAO/WHO - 2001
- Codex Alimentarius: codex standards for fermented milks 243-2003. In FAO/WHO (ed.) Milk and milk products, 2nd ed., p. 6-16. Rome - FAO/WHO - 2011
- Codex Alimentarius : codex standards for food additives 192-1995. In FAO/WHO (ed.), révisé en 2018. 475 pages...
Regulations
Decree no. 88/1203 of December 30, 1988, on fermented milks and yogurt. Consolidated version as of October 30, 2019
Decree no. 2011-949 of August 10, 2011, amending the Consumer Code with regard to additives, enzymes and flavorings intended for human consumption.
European Directive 79/112/EEC of December 18, 1978 on the approximation of the laws of the Member States relating...
Patents
Corrieu G., Spinnler H.E., Jomier Y. and Picque D. (1988). Automated system to follow up and control the acidification activity of lactic acid bacteria. French patent 2 629 612
Websites
CNIEL (2018) http://www.filiere-laitiere.fr/fr/chiffres-cles/filiere-laitiere-francaise-en-chiffres
Statistical and economic data
In France, consumption of fermented milks is high (around 20 kg per capita per year), but has been declining since 2010 (– 1 à – 3 % par an). It represents just over 7% of total dairy product consumption.
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