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Sour milk product is a generic term for foods produced from pasteurised milk that has been fermented with lactic acid bacteria. They are a subclass of milk products.

Some well-known sour milk products are:

  • ayran,
  • buttermilk,
  • yogurt,
  • kefir,
  • sour milk and
  • filmjölk.

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Nutritional physiology of sour milk products

During the fermentation process lactose contained in the milk is partly broken down to lactic acid. Lactic acid is converted quickly to energy within the body. It has a beneficial effect on the intestinal flora and assists with a regular digestion. The milk protein curdles during fermentation and is easier absorbed by the body. Lactic acid furthermore assists with the ingestion of the mineral calcium.

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Use of sour milk products

Sour milk products should always be stored cold but they are not suited for freezing. They may be used as a base for milk shakes. Especially in combination with fruits this will result a refreshing drink. Sour milk and buttermilk may be used in many different recipes, for example the preparation of cold sweet soups, pancakes, soups or sauces. Baked goods containing sour milk products are light and have a special aroma. Buttermilk is also well suited for marinating game meat and game poultry, liver, kidney and lamb. Buttermilk softens the stronger taste of these meats, while the lactic acid makes it tender. Yogurt, kefir, butter- and sour milk are also great bases for light salad dressings.

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