www.sciencedirect.com/topics/immun...ented-product
Abstract, ScienceDirect, 2017
Some fermented products are made using nondairy ingredients such as soya milk, coconut milk, grains, and rice as a base, e.g., boza, a nonalcoholic drink made from cereal (such as wheat, rye, maize, or millet) and widely consumed in Bulgaria and the Balkan peninsula. Acidified milk products (such as sour cream) can be made by direct acidification using organic acids. Nonfermented products also exist, such as nonfermented Acidophilus milk, available in the USA where L. acidophilus is added to freshly pasteurized milk and the product is then kept refrigerated to prevent bacterial growth. In this way the milk acts as a carrier for the microorganism but it does not have the sour taste usually associated with fermented dairy products.