Global Fermented Food and Ingredients Market — Analysis and Forecast (2018–2023)
Fermented dairy products are products derived after fermentation of milk. Major fermented dairy products include cheese, yogurt, kefir, quark, buttermilk, smetana, and ryazhenka. Yogurt is a major fermented dairy product and has been introduced into their product portfolios by most of the leading dairy companies such as Danone, Muller U.K. & Ireland, and General Mills, among others.
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Yogurt is produced by bacterial fermentation of milk, which produces lactic acid due to the fermentation of lactose. This lactic acid acts on milk protein to give yogurt its texture. It provides extra health benefits such as enhanced digestive health due to the presence of good bacteria, apart from the benefits of normal dairy products. Cheese is another key fermented dairy product which has widespread demand and applications worldwide. This product requires bacterial fermentation in the very beginning of the cheese formation process. These bacteria are known as starter cultures which are used to lower the pH of milk, provide desired flavor and prevent the growth of spoilage organisms and pathogens. Some other bacteria, called adjunct cultures, are later added to enhance the characteristic flavor and texture of cheese. Cheese with reduced fat is attracting several consumers who look for good taste without compromising health.
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Another commonly consumed fermented dairy product is Quark, which can be considered a low-fat curd cheese made from skimmed milk. It is soured with a starter culture to produce lactic acid from lactose. Major companies, such as DSM, have included quark in their product portfolio. Kefir and ryazhenka are all traditional fermented dairy products, specific to certain regions. Kefir is a fermented milk product traditional in the Caucasus Mountains, while ryazhenka, which is formed by fermentation of baked milk, is a traditional dish in Belarus, Russia, and Ukraine. Smetana is a low fat sour cream produced by fermentation of heavy cream and has been widely used to prepare appetizers, main courses, soups, and desserts. Buttermilk is another widely used fermented dairy product, produced by fermentation of skim milk by bacteria culture at room temperature.
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