Milk sowing consists in adding lactic acid bacteria to pasteurised milk that has been cooled down to the required fermentation temperature. These lactic acid bacteria are specific bacteria like those used for the production of yoghurt, fresh cheese, …

These lactic acid bacteria will transform the milk sugar (lactose) into lactic acid. The milk becomes acid and jellifies as a result of the transformation of the protein called casein. The lactic acids will also produce specific aromatic compounds that are in great demand.

These changes also result in a very important increase of the lactic bacterial population: after a few hours their number grows from some thousands per millilitre to several hundred millions per millilitre !

These bacteria, or lactic acid bacteria, have a favourable effect on our health, more particularly on our intestines: they allow us to maintain a bacterial population which is very interesting for our digestive system.

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