FERMENTED MILK : TECHNOLOGY TO ENHANCE TASTE

Industrialization of fermented dairy products began during the 20th century: the first industrial production of yoghurts was achieved in Barcelona in 1919 by Isaac Carasso (founder of Danone Company). Extensive scientific research allows definition of good organoleptic properties of the product but also justifies the use of health claims for products containing (active ingredients and/ or) probiotics. Indeed, for both standard ("enjoyable") and active ("enjoyable" and "healthy") dairy products, organoleptic properties remain very important. The qualities and sensory profiles characterizing products also depend (on the ferment used and) on variables such as temperature or the milk composition. Strict management of theses parameters is mandatory for good expression and production of metabolites in relation to the beneficial effect sought from the selected bacteria, whether organoleptic and/ or effects on health. Finally, and above all, the health claims are, and have to be, supported by a strong scientific file. Which is essential for the credibility of the benefit and therefore the products. This category of products looks set to undergo strong development in years to come. This is validated by legal scientific authorities and allows communication of the product's beneficial effect to the consumers. This category of active products (launched in the 80') never ceases to be expected by consumers.