Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative...

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Bibliographic Details
Published in:Fermentation (Basel) 2022-12, Vol.8 (12), p.743
Main Authors: Mefleh, Marina, Darwish, Amira M. Galal, Mudgil, Priti, Maqsood, Sajid, Boukid, Fatma
Format: Article
Language:English
Subjects:
back-slopping
Bacteria
butter
cheese
Dairy products
Dietary minerals
Enzymes
Fermentation
Fermented foods
Fermented milk products
Food preservation
Industrial production
Innovations
Lactose
Microflora
Milk
Probiotics
Properties
Proteins
Quality control
Shelf life
spontaneous fermentation
Standardization
Starter cultures
traditional food
Yogurt
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Summary:Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8120743