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In fermented milks,
changes due to bacterial growth include formation of lactic
acid from lactose, and coagulation of the milk protein, casein.
Bacterial enzyme action on protein and fat constituents, plus
the effect of the increased concentration of acid, changes the
physical properties and chemical structure of the milk.
A thicker body and a pleasing flavor and aroma are developed in the finished product that varies with the type of
culture and kind of milk used, the concentration of milk fat and milk
solids-not-fat, the fermentation process, and the temperature at which it is carried out. Some alteration in the vitamin concentration may occur, but there is no evidence of major
changes in these nutrients. These products are said to
promote biological synthesis of vitamins within the small
intestine.
   
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