FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LACTIC FERMENTS, LACTIQUES
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
are microbes which are very widespread and of many kinds. When they are introduced into milk the lactose (milk sugar) molecuels are split and lactic acid is produced. It is these microbes which breed on the teats of cows in cowsheds and in dairies, which cause the curdling of milk and are one of the agents in the production of cheese.
Sour milk is produced either by introducing indigenous ferments into the milk or by using ferments improted form the Balkans, Egypt and the Caucasus. These latter, being adapted to higher temepratures produce a larger quantity.