Fermentation in Dairy 2.0.

Fermentation in plant-based products is a key process that affects the taste, texture and nutritional value of these products. The process involves the use of microorganisms, such as lactic acid bacteria, which convert the sugars in raw plant materials such as coconut milk, soybeans and nuts into lactic acid. This results in a natural fermentation process that not only improves flavor, but also affects digestibility – enriching the product with probiotics, beneficial to the health of the digestive system.

During fermentation, it is important to ensure the right conditions, such as temperature, time and pH, for the microorganisms to work effectively. Optimal fermentation conditions are key to achieving the desired texture and flavor of the products, which also includes the need to properly adjust the cooling time of the fermented base.

In the case of plant-based products, such as plant-based alternatives to yogurt or cheese, fermentation time can vary depending on the raw materials used and the selected strains of bacteria, which should be cultured on conditioners that are not of animal origin.

One of the main barriers to the fermentation process in plant-based dairy is the high original microbial content of the raw materials used. During fermentation, undesirable microflora develop, disrupting the reproduction of the intentionally used bacterial strains. This can lead to negative changes in texture and flavor, inhibition of the acidification process and reduced microbiological stability of the final product.

Therefore, in order to ensure a stable process and high product quality, it is crucial to use proven raw materials and regularly monitor microbiological parameters.

Another challenge is the diversity of plant-based raw materials. Different types of nuts, seeds or legumes have different sugar and protein profiles, which affect the fermentation process. Therefore, it is necessary to test the optimal parameters for each group of raw materials to obtain products with consistent quality and desired organoleptic properties. Therefore, it is important to use a safe source of a proven supplier, which should be certified for the origin and quality of the ingredients offered.

In addition to the mentioned issues, the manufacturer should take care of the right amount of fermentable sugars, protein and fat content, as well as possible stabilizers.

Fermentation in plant-based dairy products is a complex process that requires precise management and monitoring. By taking a comprehensive approach to this process, it is possible not only to obtain high-quality products, but also to meet consumer expectations in the areas of health and ecology. Our team has repeatedly faced problems in creating plant-based dairy alternatives – including fermentation.

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