Fermented Foods

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Silage

Any crop that is harvested green and preserved in a succulent condition by partial fermentation in a more-or-less airtight container such as a silo.

Silage refers to feed preserved by an anaerobic fermentation process in which lactic acid and volatile fatty acids (produced by fermentation) lower the pH of the silage.

Publications

Guidance for Processing Fermented and Dried Sausage in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Choose MyPlate: Drink Water Instead of Sugary Drinks

Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell

Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.

Fermented Foods: Yogurt

Julie M. Peterson and Wendy J. Dahl

This publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.

Fermented Foods: Kefir

Julia R. Skinner

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

Shopping for Health: Yogurt

Stephanie B. Meyer, Ada Medina-Solórzano, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.