传统巴尔干发酵乳制品。
Traditional Balkan fermented milk products.
作者信息
Teneva-Angelova Tsvetanka, Balabanova Tatyana, Boyanova Petya, Beshkova Dora
机构信息
Laboratory of Applied Biotechnologies Department Applied Microbiology The Stephan Angeloff Institute of Microbiology Bulgarian Academy of Sciences Plovdiv Bulgaria.
Department of Technology of Milk and Milk Products University of Food Technologies Plovdiv Bulgaria.
出版信息
Eng Life Sci. 2018 Aug 22;18(11):807-819. doi: 10.1002/elsc.201800050. eCollection 2018 Nov.
Abstract
Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food-microbe combinations, there are thousands of different types of fermented milk products - yoghurts, yogurt-like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt "kiselo mlyako", whose anti-aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.
摘要
自古以来，不同文明都有制作传统发酵乳制品。尽管其历史悠久、广受欢迎且具有营养和健康价值，但食品生产的加速和工业化导致巴尔干半岛发酵乳制品的种类增加。由于食品与微生物的组合众多，有数千种不同类型的发酵乳制品——酸奶、类似酸奶的产品以及各种已证实具有健康益处的奶酪。其中包括保加利亚国产酸奶“kiselo mlyako”，其抗衰老作用在20世纪初就已得到科学研究。本综述总结了巴尔干国家种类繁多的传统发酵乳制品，这些国家是其生产的主要来源。
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