Milk And Milk Products. How Are They Obtained?

Author: Leticia Celentano Time for reading: ~2 minutes Last Updated: August 08, 2022

Milk And Milk Products. How Are They Obtained?

Yogurt is one of the most Bulgarian food products, it is obtained by lactic acid fermentation

Milk and all dairy products such as cheese, yellow cheese, cottage cheese, butter, etc. are traditional products for the Bulgarian table. In the past, many homes fermented milk and made homemade cheese. Today, these traditions are becoming increasingly rare.

Dairy products are obtained by lactic acid fermentation or curdling of milk.
Yoghurt. Yogurt or sour milk is the most popular lactic acid product. It is obtained by lactic acid fermentation caused mainly by Lactobacilus bulgaricus and Streptococus termofilus . In composition, yogurt resembles fresh milk, from which it is obtained, but differs in some respects - reduces the content of lactose, and increases the content of lactic acid, galactose, peptides, free amino acids and free fatty acids.

The most important ingredient is lactic acid, which is produced by the breakdown of milk sugar. It has significant biological activity: it creates optimal conditions for the development of lactic acid bacteria and inhibits the development of putrefactive and pathogenic microflora in the colon. Yogurt improves gastric secretion, normalizes intestinal peristalsis, reduces flatulence, improves defecation. Yogurt is a rich source of calcium.

Cream . It is a dairy product similar to yogurt, but with a higher fat content. It contains about 2.2% protein and about 15 to 45% fat, but also bio-minerals, vitamins A and D and lecithin.

Cottage cheese. It is obtained by coagulation of proteins in milk. In different types of cottage cheese there are 4-17% proteins, containing in concentrated form almost all amino acids. Especially valuable are sulfur-containing - methionine, cysteine. The fat content of different types of cottage cheese varies from 9 to 18%. The curd is rich in easily digestible calcium and phosphorus salts. It is rich in lipotropic factors and helps reduce serum cholesterol. Valuable food is obesity and atherosclerosis, hypertension, liver and kidney disease.

Siren. They are obtained by curdling the milk with rennet enzymes or with lactic acid yeast. Different types of cheese contain up to 25% protein and about 30% fat, calcium , phosphorus and others. The most used in our country is white brined cheese. It contains a large amount of salt (3-5%), which requires desalination in some diets.

Cheese. It is made from raw cow's or sheep's milk by curdling it with cheese yeast and yeast from lactic acid bacteria. In the process of maturation (about 60 days) there is a partial decomposition of proteins, and the existing microflora is destroyed. Yellow cheese is also rich in calcium.

Milk And Milk Products. How Are They Obtained?

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