Milk Fermentation Alcohol Containing Some

Currently fermented milk is gaining popularity among the people. Various trademarks appearing much, both coming from abroad and domestic. One of the fermented milk is already well known by many people is the yogurt. This product has even started to be produced by small entrepreneurs with the means and equipment that is simple enough.

Fermented milk does have some advantages and benefits are good for the body. With the fermentation process will produce different types of bekhasiat lactic acid for the body. Also contained lactose in milk has been broken down into simpler compounds, so for those who are not able to digest lactose (lactose intolerance) were still able to enjoy the milk. As we all know that certain people because of abnormalities in food perncernaan system can not digest lactose milk. So that these patients will experience diarrhea if digest milk.

Fermented milk made by adding a starter of some types of bacteria that can produce lactic acid. Therefore, these bacteria are usually classified into lactic acid bacteria. This type of bacteria that will determine the nature and karekter fermented milk they produce. For example certain bacteria to produce lactic acid, while other bacteria produce a certain flavor, and some that produce alcohol.

Many Fatwas

Fermented milk drink actually has developed since ancient times. With advances in the field of fermentation technology, this product continues to grow in accordance with the wishes and tastes who also continue to increase. Changes in the nature of fermented milk can be done by modifying the type and amount of bacteria added as starter. Because types of bacteria in nature very much, then fermented milk was developed and a lot of variety.

Actually at first fermented milk do not contain alcohol. The added bacteria produce only lactic acid and other acids which have distinctive taste and aroma. These types are usually referred to as yogurt. Bacteria are added to the yogurt-making is Lactobacillus bulgaricus and Streptococcus thermophilus. Both bacteria are synergistically describing milk proteins and lactose to the amino acid, formic acid and lactic acid that produces a special taste and aroma. Besides nutrition component decomposition is also able to improve the nutritional value of milk, because it is more easily digested and absorbed by the body.

Along with the human desire to continue to grow, eventually they try and develop bacteria other to produce different flavors, too. From there it eventually found that fermented milk containing alcohol, resulting in a more desirable taste, although it is not lawful.

Some fermented milk containing alcohol include kefir and koumiss. Kefir is a fermented milk containing alcohol 0.5% - 1%. The bacteria that causes the formation of alcohol is Sacharomycfes kefir and Torula kefir. In koumiss, instead of alcohol content higher. This product contains alcohol at 1% - 2.5%. Microbes are added and the alcohol is causing Torulla colmic.

Products in the Market

And what a lot of fermented milk on the market? To be able to determine the presence or absence of alcohol in the fermented milk is not easy. Moreover, it implies quite small, between 1% to 1.5%. In the presence of sensory levels of alcohol in such difficult to detect. Inside there are also lactic acid and other acids that produce the scent. The presence of these acids joined scent cover smell of alcohol that may exist.