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Fermentation is the chemical breakdown of food by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. The bacteria works under anaerobic conditions to generate energy for cell growth.
Amasi (Sour milk) is fermented by lactic acid bacteria ( Lactobacillus).Lactobacillus is a gram-positive, bacillus shaped bacteria which is responsible for the souring of milk and can survive without oxygen. This makes it easier for some people to digest. Fermentation breaks down milk proteins and lactose. This benefits people with milk protein allergies and lactose intolerance.
Amasi (Sour milk) refers to milk that has undergone a natural fermentation process, leading to a tangy taste and a thicker consistency. The process of milk fermentation likely originated as a result of spontaneous fermentation by naturally occurring bacteria. All in all, sour milk has a rich history and is a result of the natural fermentation of milk by lactic acid bacteria. It has various culinary applications and can be found in different forms across cultures.
Warm the milk to a temperature suitable for the growth of lactic acid bacteria. The ideal range is typically between 86°F to 110°F (30°C to 43°C).
Introduce lactic acid bacteria culture to the warm milk.
Place the inoculated milk in a clean container and cover it to protect it from contaminants. Allow the milk to ferment in a warm environment.
Once the milk has reached the desired level of sourness and thickness, refrigerate it to slow down the fermentation process and preserve its quality.
Lactobacillus is special in fermentation due to its ability to produce lactic acid, regulate pH, offer probiotic properties, exhibit versatility in fermentation, and contribute to the unique sensory characteristics of fermented foods.
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lactobacillus
Some people may experience symptoms like headaches, nausea, or allergic reactions due to elevated biogenic amine levels. This can pose a risk to individuals with allergies.
https://www.ijitee.org/wp-content/uploads/papers/v8i7/G5555058719.pdf
