Technology of manufacture of fermented milk: Bibliographical revision

Abstract

Leavend milk are the products added or not of other nourishing substances, gotten for coagulation and reduction of pH of milk, or reconstituted, added milk or not of other milky products, for lactic fermentation by means of action of specific microrganisms. These specific microrganisms must be viable, active and abundant during the validity period. For the attainment of leavend pasteurized milk already to a temperature that can vary of 85ºC 90ºC, for a time must be heated that varies enters the 5 at 15 minutes. The purpose of this treatment is the destruction of 100% of the pathogenic microrganisms, destruction of the great part of the banal flora, reducing the competition during the fermentation, as well as to guarantee adequate hygienical-sanitary conditions. To guarantee its microbiological quality they must conserved under refrigeration, to the maximum temperature of 10ºC, not being allowed the preservative substance addition.