Open AccessTraditional Balkan fermented milk products
Author(s) -
TenevaAngelova Tsvetanka,
Balabanova Tatyana,
Boyanova Petya,
Beshkova Dora
Publication year - 2018
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.201800050
Subject(s) - industrialisation , food science , fermented milk products , fermentation , microbiology and biotechnology , fermentation in food processing , bulgarian , production (economics) , business , biology , economics , lactic acid , linguistics , philosophy , genetics , macroeconomics , bacteria , market economy
Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food‐microbe combinations, there are thousands of different types of fermented milk products — yoghurts, yogurt‐like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt “kiselo mlyako”, whose anti‐aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.