Fermented dairy products may include: Yoghurt, kefir, soured milk, sour cream, ayran, cottage cheese, cheese, butter and more. Dairy products are an integral part of the human diet from the earliest years of life. The technology of their preparation implies fermentation of milk, in the case of the Joka dairy, fermentation of cow's milk. Firstly, we need to explain what the term fermentation means.

FERMENTATION is a microbiological process of converting carbohydrates (sugars) into alcohols, acids, aldehydes, ketones and gases (CO2H2CH4).

Fermentation occurs through the development of a specific group of microorganisms in a nutrient solution with sugars. Microorganisms feed sugar as food into their cells and there, in a complex system of biochemical reactions, through a series of transient compounds, sugars are transferred into final products which are released into the environment. According to the type of products obtained during fermentation we distinguish: alcoholic fermentation (ethyl alcohol), lactic fermentation (lactic acid) and acetic fermentation (vinegar).

Now, when we go back to the fermentation of milk, we know that different products are produced, the most important of which are lactic acid and aromatic substances. This lactic acid affects the coagulation of milk and gives a pleasant sour taste. While the aromatic substances created during fermentation give a special pleasant taste, characteristic for each product separately.

The nutritional value of fermented products is of particular value to human health. It is used in the human daily diet, because it has a significant food and nutritional value.


Soured milk is a fermented product derived from milk by the addition of Leuconostoc spp. and Streptococcus spp. Soured milk is rich in beneficial bacteria and many important vitamins and minerals, among which the most important one is calcium. From minerals, it contains iodine, zinc, calcium, potassium and magnesium. From vitamins, soured milk is rich in vitamin B5 which is necessary for the health of the skin, hair, eyes and liver. It also contains a substantial amount of B12 which is crucial in preserving the nervous system and preventing anaemia, by stimulating the production of haemoglobin.
Benefits of using soured milk are:

  1. Prevention of osteoporosis due to the high amount of calcium in the composition.
  2. It lowers and normalises the blood pressure due to the presence of potassium.
  3. It helps the digestive system due to the presence of good bacteria.
  4. Nutritional value and presence of protein for a healthy diet.
  5. Prevents seasonal and other allergies.
  6. It boosts immunity against colds and flu.
  7. Relieves and reduces vaginal infections from Candida Albicans.


Soured milk JOPLUS (and yoghurt) is a fermented product derived from fresh cow's milk, enriched with the bacteria Lactobacillus acidophilus, Bifidobacterium bifildum and Bifidobacterium longum.

These are friendly bacteria which enhance the natural gut microflora and strengthen the immune system, as well as the work of the gastrointestinal and digestive tract.

This soured milk can be said to have a therapeutic purpose, because of the high concentration of probiotics, which contribute to the purification and detoxification of the organism, due to the beneficial properties of bacterial cultures. With regular use the organism achieves balance and well-being.