The Science Behind Fermentation
/From kefir, kimchi and kombucha to pale ale and pinot noir, some of our favorite foods and beverages are fermented. Fermentation enhances flavors, makes wine and sourdough bread possible and has also been linked to gut health and mental wellness. The process has been around for thousands of years and is still experiencing innovations today. And when you combine the process of fermentation with real dairy straight from the family farm, the benefits multiply.
Fermentation is an enzymatically controlled anaerobic breakdown of an energy-rich compound (such as a carbohydrate to carbon dioxide and alcohol or to an organic acid). Jessica Niblick, an innovation food scientist for Dairy Farmers of America (DFA), explains how it works:
“Dairy is an excellent base to start with because it’s full of fats, sugars and proteins that cultures need to thrive.”
“It all begins with a base, to which you’ll add the culture that starts the anaerobic breakdown. Dairy is an excellent base to start with because it’s full of fats, sugars and proteins that cultures need to thrive. The culture can be a bacteria, mold or yeast,” she says. “These are your work horses, driving the development of the product and its final flavor or functionality.”
“The cultures take the raw materials in the base and either break them down or reconstruct them into the desired product. From there, it’s a matter of balance,” Jessica says. “Keep an eye on the temperature and acidity, and make sure the culture has plenty to eat.”
Most of the cultures found in fermented dairy products, like yogurt, are beneficial to helping keep a healthy balance of good bacteria in the digestive system. The probiotics present help support the gut’s microbiome. “Additionally,” Jessica says, “the fermentation process breaks down components of dairy and other foods into more easily digestible products that make the nutrients stored in those foods more readily absorbed by our bodies.”
The process also results in natural preservation, which accounts for a lot of its historical importance. It has been used around the world for thousands of years to prevent foods and beverages from spoiling without refrigeration. However, gut health and preservation aren’t the only reasons fermentation is so popular.
“Consumers are looking for clean labels with recognizable ingredients,” says Bill Hayes, director of innovation on the ingredient solutions team at DFA. “Savory umami flavors are currently quite popular, and people want to get those flavors through recognizable ingredients. Fermentation allows us to create strong, distinctive flavors with healthy dairy products that still have that clean label.”
While yogurt, kefir and sour cream are probably top of mind when you think about fermented — or cultured — dairy products, recent innovations have widened the breadth of choices. Restaurants are transforming dishes by adding exciting new flavors through fermented dairy powders, and new cultures are being discovered every day.
“It’s a fascinating process, and there are so many cultures out in the world that can make anything from bioplastics to pharmaceuticals to delicious food,” Jessica says. “Who knows what we could be making in 10 years? There are really no limits.”