Description
Fermented dairy products like kefir and skyr are produced by controlled microbial fermentation of milk.
Technical
During fermentation, lactic acid bacteria convert lactose into lactic acid, lowering pH and inhibiting spoilage organisms, while yeasts produce ethanol and CO₂. In kefir, the exopolysaccharide kefiran is synthesized, contributing to viscosity and a creamy texture. The resulting acidic environment preserves the product and imparts characteristic tangy flavors.
Science
Primary Reaction
Lactose → Lactic acid + Acetic acid + Ethanol + CO₂
Sensory Profile
Aroma ()
fruityyeastytangysweetacidicbutteryfloralherbalnuttycaramelized