Ζυμωμένα γάλατα της Μεσογείου. Τεχνολογία και Διατροφική αξία, ομοιότητες και διαφορές

Abstract

Ιn this work, we describe the fermentation products of milk and their production technology in Mediterranean countries. Since ancient times, this group of products is well-known to man for their sensory characteristics, nutritional value, and health benefits. They are an integral part of the modern Pyramid of the Mediterranean diet that includes low-fat dairy products. These products contribute to good bone health but can also be an essential source of saturated fat. In fact, microorganisms significantly contribute to converting milk, a perishable product, into preservative fermentation products with some of the most representative ones: kefir, yogurt, cheese, ariani, and Trahanas. Also, both traditional and modern industrial methods of making fermented milk are presented. Biochemical changes are analyzed during their maturation to acquire the desired organoleptic characteristics. Their very important nutritional value lies in including B vitamins and vitamin A minerals, whole proteins, and lipids. They benefit health because they have antioxidant activity, slow down oxidation, neutralize free radicals. They also have antimicrobial properties, reduce cardiovascular disease, greatly improve the symptoms of irritable bowel syndrome, prevent obesity, and are suitable for people suffering from lactose intolerance. Finally, the similarities and differences among various fermented milk products in the Mediterranean countries are illustrated.