Industrial evolution of fermented foods

Abstract

Summary Fermentation of Foods is without any doubt one of the earliest processes that arose in the first settled human societies. For centuries the progress in these processes was extremely slow until the discoveries of Pasteur and others in the second part of the previous century. Since that time the industrialization of fermentation processes in the developed countries was enormous. At present the dairy industry is certainly one of the most advanced within the food industry. How this development has occured and whether the indigenous fermentation processes in the developing countries will develop similarly will be outlined.