page_title: Fermentation in food processing
section_title: Dairy-based
hierarchical_section_title: Fermentation in food processing / Fermented foods by type / Dairy-based
context_page_description: Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
  The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread, and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.
  Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish.
context_section_description: Some kinds of cheese also, kefir, kumis (mare milk), shubat (camel milk), cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr, and yogurt
caption: Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615
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