fermented milk

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milk, fermented In various countries, milk is fermented with a mixture of bacteria (and sometimes yeasts) when the lactose is converted to lactic acid and in some cases to alcohol. The acidity (and alcohol) prevent the growth of potentially hazardous micro‐organisms, and the fermentation thus acts to preserve the milk for a time.

These fermented milks include busa (Turkestan), cieddu (Italy), dadhi (India), kefir (Balkans), kumiss (Steppes), laban Zabadi (Egypt), mazun (Armenia), taette (N. Europe), skyr (Iceland), masl (Iran), crowdies (Scotland), kuban, and yoghurt.

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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.

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fermented milk See milk, fermented.