Fermentation of milk

Milk can be consumed raw, or it can be transformed into a variety of other forms, such as butter, yogurt, kefir, cheese and other fermented milk products. In pastoral societies, milk is traditionally consumed mostly in the form of fermented milk.

The art of fermenting milk is widespread in Africa. Cattle and camels are important dairy animals, and milk fermentation product vary widely.

For example, jben and ayib are Moroccan and Ethiopian cheeses, nono is a Nigerian yoghurt-like product, and Zimbabwe and Sudan also have fermented milk products.

The milk is either home-consumed or sold in the immediate vicinity of the herd.

Across Central Asia, yak milk is churned into butter and added to hot, salty tea, which is consumed in vast quantities on a daily basis. Bovine milks may be mixed with blood and/or grain by some pastoralist before consumption

Yogurt has been consumed since recorded time. Perhaps it was discovered by Mesopotamians in about 5000 BC when herdsman carry the milk with them in pouches made from an animals’ stomach.

These stomachs contained a natural enzyme called chymosin, which forms gel or coagulum when added to milk.

Cultured dairy products history also reported that Genghis Khan loved the taste of cultured products and mandated that all of his soldiers consumed them on regular basis.

In Kenya various additives such as wood ash, animal blood, urine and sometimes leafy vegetables may be added to preserve fermented sour milk called maziwa lala.
Fermentation of milk