Cultured dairy foods

International Dairy Federation. Group F20. 1983. Cultured dairy foods in human nutrition. FIL-IDF Document 159. Brussels, Belgium. 

Speck, M. L. and Katz, R. S. 1980. ACDPI status paper. Nutritive and health values of cultured dairy foods. Cultured Dairy Products J. 75(4), 10-11. 

Cultured dairy foods seldom cause foodborne illness in the consumer. If an active starter culture is used, common foodborne pathogens, even if present in the milk, do not grow well and often are inactivated during the fermentation or early during the storage life of the product. Even if some cultured products are recontaminated after manufacture, pathogens generally do not survive well. Several examples will illustrate these points. 

International Dairy Federation, 1983, Part 2, The effect of feeding cultured dairy products on health, in Cultured Dairy Foods in Human Nutrition, Document 159, p. 18. 

Weber GH, Broich WA (1986) Shelf life extension of cultured dairy foods. Cult Dairy Prod J 21(4) 19—23... 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Fermented milks are cultured dairy products manufactured from whole, partly skimmed, skim, or slightly concentrated milk. Specific lactic acid bacteria or food-grade acids are required to develop the characteristic flavor and texture of these beverages. Fermented milks are either fluid or semifluid in consistency, with various proportions of lactic acid. Fermented products are regulated by federal standards in the United States, as stated in Table 2.2. Other fermented milks without established federal standards are regulated by state standards. Compositional standards for fermented milks have been proposed by the International Dairy Federation (Hargrove and Alford 1974). Typical analyses of various fermented milks, as well as of their condensed and dried counterparts, are given in Table 2.4. 

Cheese is a concentrated dairy food produced from milk curds that are separated from whey. The curds may be partially degraded by natural milk or microbial enzymes during ripening, as in cured cheeses, or they may be consumed fresh, as in uncured cheeses like cottage cheese. Most commonly, a bacterial culture with the aid of a coagulating enzyme like rennin is responsible for producing the initial curd. The... 

Kosikowski, F. 1978B. Cultured milk foods in the future. Cultured Dairy Prod J. 13(3), 5-7. 

A review of the nutritive value of milk would be incomplete without a consideration of some other milk products. In the following discussion, the nutritional value of cultured and culture-containing dairy foods, ultra-high-temperature dairy foods, and imitation and substitute dairy products is examined briefly. 

National Dairy Council. 1984C. Cultured and culture-containing dairy foods. Dairy Council Digest 55, 15-20. 

Shahani, K. M. and Chandan, R. C. 1979. Nutritional and healthful aspects of cultured and culture-containing dairy foods. J. Dairy Sci. 62, 1685-1694. 

Sour milk products are always cultured dairy products with lactic acid bacteria (depending on the food legislation of the respective country). After increasing the dry matter, pasteurisation and incubation of culture, they are processed into yoghurts of set, stirred or drinking consistency, with or without a final heat treatment. 

Use Cultured dairy products, as acidulant, chemicals (salts, plasticizers, adhesives, pharmaceuticals), mordant in dyeing wool, general-purpose food additive, manufacture of lactates. 

Hassan, A. N. (2008). ADS A Foundation Scholar Award possibilities and challenges of exopolysac-charide-producing lactic cultures in dairy foods. Journal of Dairy Science, 91(4), 1282-1298. 

Tortorello, M. L., Best, S., Batt, C. A., Woolf, H. D. and Bender, J., 1991. Extending the shelf-life of cottage cheese identification of spoilage flora and their control using food grade preservatives. Cultured Dairy Prod J. 26, 8-12. 

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