The western world is a land of milk, butter, probiotics-rich foods. Most of it comes from dairy products. As we can see, fermented milk is an essential ingredient in the traditional diets of many western countries until 1857, when Louis Pasteur discovered that bacteria caused milk to sour. Subsequently, there was extensive study and research on microorganisms in food.
The process of producing fermented milk that gives a sour taste is caused by natural stratification. Without having to go through the process of pasteurization or through refrigeration. This is because during fermentation The lactose in milk produces lactic bacteria. This causes the milk to separate into sugars (lactose) and proteins (casein). Milk turns into a fermented product that can be stored for days or weeks.
Yogurt is one of the most familiar ferment milk products. Yogurt originated in Bulgaria. To make yoghurt, start by warming the milk first and then adding the microorganisms. This will have a process that is not like the fermentation of sour milk.
In Russia there is a very popular drink called kefir. Kefir is a drink made by fermenting cow’s milk, goat’s milk or sheep’s milk. and perhaps contains alcohol as well. ทางเข้า ufabet
Another popular dairy drink in Eastern Russia is kumis, which is made from horse milk. In Scandinavian countries, milk is fermented in barrels called longfil, which can be stored for months. The Norwegians make a variety of longfils called “Kjaeldermelk” which is well fermented in the cellar. In Middle Eastern countries, milk is often fermented in a special package called
Laban.
In India, cow’s or buffalo’s milk is fermented into a yogurt called Dahi that is commonly eaten in every meal. The Maasai people in Africa also eat fermented dairy as a staple.