Fermentation of the Future

• Dairy products are often fermented to improve their taste or preservation.
• Fermentation of dairy products has been associated with beneficial health effects.
• Can dairy fermentation be further optimized for superior consumer health?

Using populations of bacteria or yeasts to change dairy product composition doesn’t sound like a wholesome idea, but that is what lies behind the production of cheese, mango lassi and, despite its name, crème fraîche. Some fermented dairy products such as these have been shown to be healthy in ways beyond providing nutrition. Consequentially, food scientists are asking whether the processes that conjure up greater amounts of certain health-promoting ingredients in fermented dairy could be applied more widely and effectively.