Fermented milk are milk obtained by the action of bacteria called lactic bacteria on milk.These bacteria are propiont, bulgarious, lactobacillus, thermophilus, diacetylactics, cremories, lactics and streptococcus. Fermented milk products comprises of Sour cream, Acidphilus milk, Cheese, Kefir, Koumiss, Butter milk and Yoghurt.Experts have suggested the consumption of fermented milk rather than fresh milk for lactose intolerance people. Fermented milk can be used to check mate high cholesterol and anticancer. Conterminated fermented food products can cause food poison such as salmonellosis, staphylococcal food poison and other diseases. Good quality control are needed in order to make good dairy products, starting from the farm, the milk processor, the producers and to the final consumers.

MILK

Milk is a perishable products thats spoils very easily. It's high nutrient and low acid content makes it perfect breeding ground for diseases that cause food poisoning. A fermented milk is a slightly acidic, semi solid milk which is prepared from either whole or skimmed cow's milk by fermentation with organisms from the genus lactobacillus.It is a good source of protein and rich in vitamins B complex. Fermented milk is a traditional food milk created as a means of preserving fresh animal milk ( cow, goat, camel and sheep etc.), prepared from pasteurized raw-whole skimmed milk. Specific bacteria or yeasts are added to process the milk sugar (Lactose) into orgarnic acids. The milk proteins acidity are coagulated, thus mpdifying the original milk texture producing a fermented milk. Some of the fermented milk products are yoghurt, culture butter milk, cheese, sour cream, acidophilus milk etc.

YOGHURT

Yoghurt is one the products of fermented milk. It is a semisolid smooth dairy product produced by fermenting milk lactobacillus and other bacteria that convert lactose into lactic acid. It is the most popular well known fermented milk and is widely consumed throughout the world. It is also a healthy food and lowers the incidence of respiratory problems, viginal cadidiasis and lactose intolerance. It is consumed all over the world.The flavour, aroma and consistency vary from one country to another.

CULTURE BUTTER MILK

This is a fermented product of butter manufactured from milk. But today, culture butter milk are produced from skim or whole milk. To produce culture butter milk, the milk is heated at 85 degree centigrade for 30 minutes. The heating help to destroy bacteria inhibitor and helps prevents wheying off of the product. For 18 to 21 hours, started is added during the process to an acidity level of about 0,9%. Culture butter milk is frequently used as an ingredient in the baking industry and is also sold in the open market.

CHEESE

Cheese is made by combined action of lactic acid bacteria and the enzyme rennin, just as the cream is concentrated form of the milk. There are differences in cheese that are produced all over tne world. This is because there are variation in the composition and type of milk and the bacteria used in processing it.The different cheese manufactured consist of congulating as in the case of skim milk acid. During the ptocssing of cheese, a cream dressing may be added for texture and flavour.

SOUR CREAM

Sour cream is produced the way yoghurt is produced. After standardization the cream is heated to about 74 to 80 degree centigrade and is harmonized to improve the texture. Instead of whole milk or skim milk soft cream is used in the manufacture of sour cream. Lactobacillus and Streptococcus are used as a starter culture to form lactic acid from lactose. Do to the lowered PH the cream is coagulated resulting to sour cream.

ACIDOPHILUS MILK

Traditional milk are Acidophilus milk with Lactobacilus acidophilus which has been through to have therapeutic benefits in gastrointestinal tract. In the manufacture of Acidophilus milk, skin or whole milk may be used. It is heated to high temperature for about 60 degree centigrade to reduce microbial load and flavour the slow Lactobacilus acidophilus culture.At a level of 3 to 5% the milk is inoculated and incubated at 37 degree centigrade. Many products of Acidophilus milk has an acidity as high as 1% lactic acid but for therapeutic purpose 0.7 to 0.8 is more common.