maitohappofermantaio
Maitohappofermantaio is a Finnish term used to describe lactic acid fermentation, the anaerobic metabolism in which lactic acid bacteria convert sugars into lactic acid. The term combines maitohappo (lactic acid) and fermento/fermentointi (fermentation). In dairy and related foods, maitohappofermantaio is employed to preserve and develop texture and flavor.
The process typically begins with pasteurized milk inoculated with starter cultures of lactic acid bacteria, often
Common microorganisms include Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus casei, and Leuconostoc species, whose metabolic
Safety and quality rely on pasteurized starting materials, clean equipment, and controlled temperatures to favor beneficial