| Share
 

fermented milk

fermented milk, whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America. Such milks are believed to have medicinal value in the control of intestinal fermentation by contributing bacteria that aid in digestion. Fermented milks include acidophilus milk; cultured buttermilk; kumiss (koumiss), probably originated from mare's milk by western Mongols, effervescent and of acrid flavor and containing alcohol produced by yeasts; the similar kefir of Central Asia; yogurt, similar to the Armenian matzoon; and the Scandinavian beverages, kaeldermaelk and filbunke.

The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.

More on fermented milk from Infoplease:

See more Encyclopedia articles on: Food and Cooking

24 X 7

Private Tutor

Click Here for Details
24 x 7 Tutor Availability
Unlimited Online Tutoring
1-on-1 Tutoring