Hair Oils

Abstract

The term ‘fermentation’ refers to the catalytic transformation of organic substances by microbial enzymes. With reference to fermentation, homofermentative and heterofermentative processes are extensively used in the industry. Fermented milk is a product obtained by milk coagulation without subtraction of serum. The action of fermentative lactic acid bacteria (LAB) is required. Moreover, fermenting agents must remain vital until the time of consumption. The synergic action of selected LAB may be extremely useful: industrial yoghurts show peculiar chemical profiles with relation to lactic acid, main aroma components (diacetyl, acetaldehyde, etc.) and structural polymers such as polysaccharides. Different productive processes are available at present, depending also on the peculiar type of desired yoghurt.