Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf-life of the product, as well as adds to the taste and improves the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC.[1] A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.
Mesophilic fermented pasteurized cream with an acidity of at least 0.5%. Rennet extract may be added to make a thicker product.[3] Lower fat variant of crème fraîche.
A fermented beverage, originally from the Caucasus region, made with kefir grains. Can be made with any sugary liquid, such as milk from mammals, soy milk, or fruit juices.
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