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.

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