surmælksprodukter
Surmælksprodukter, also known as cultured dairy products, are foods produced by the bacterial fermentation of milk. This process involves the introduction of specific microorganisms, typically lactic acid bacteria, to milk. These bacteria consume lactose, the sugar present in milk, and convert it into lactic acid. The accumulation of lactic acid lowers the pH of the milk, causing the milk proteins, primarily casein, to denature and coagulate. This coagulation results in a thicker, more viscous texture and a characteristic tangy or sour flavor.
Common examples of surmælksprodukter include yogurt, kefir, sour cream, buttermilk, and various types of cheese. The
The fermentation process not only alters the taste and texture but also contributes to the preservation of