ABSTRACT
Acidified milk products are preparations made from pasteurized milk or pasteurized cream, sometimes enriched with nonfat dry matter and flavoring additives, and acidified by lactic acid bacteria, resulting in their typical texture. All acidified milk products have one common characteristic, which is the presence of lactic acid, formed by the fermentation of lactose by various combinations of mesophilic and thermophilic lactic acid bacteria, leading to coagulation of milk protein. Acidified milk products are well liked and contribute to a great extent to stabilizing stagnating milk consumption. Acidified milk products are sweetened with artificial sweeteners instead of saccharose, and they are made from skim milk and can be enriched with protein. Naturally acidified milk may have been one of the first milk products and the first acidified product. The range of acidified milk products is extended by products manufactured with mesophilic lactic acid bacteria.
