Cultured milks

Type of culture Product Micro-organisms involved 

Mesophilic Taetmojolk Lactococcus lactis subsp. lactis 

Thermophilic Yoghurt Streptococcus salvarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus 

Kefir and Koumiss contain about 1 and 6% ethanol, respectively, which is produced by lactose-fermenting yeasts, usually Kluyveromyces marxianus. The ethanol modifies the flavour of the products and the CO2 produced in the fermentation affects both their flavour and texture. Koumiss, which is produced traditionally from mares milk, mainly in Russia and surrounding areas of Asia, is not in fact coagulated. 

In some countries, it is common practice to add sucrose to the milk for yoghurt, to reduce the acid taste. It is also very common practice to add fruit pulp, fruit essence or other flavouring, e.g. chocolate, to yoghurt, either to the milk (set yoghurt) or to the yoghurt after fermentation (stirred yoghurt). 

---

Residues in milk oeeur primarily as the result of the treatment of laetating eows for mastitis and post partum prevention of infeetion. Antibiotie and antimierobial residues in milk can pose significant problems in the making of milk products and cheeses. In the U.S., the primary drugs of concern are those of the p-lactam family, the sulfonamides and tetracyclines the p-lactams because of their ability to inhibit the starter cultures used in cheese and cultured milk products the tetracyclines and sulfonamides because of their... 

Acidophilus milk is a sharp, harsh, acidic cultured milk produced by fermenting whole or skim milk with active cultures of Lactobacillus acidophilus. Honey, glucose, and tomato juice may be added as nutrients to stimulate bacterial growth and contribute flavor. Plain acidophilus milk has the same composition as whole milk or skim milk, except that part of its lactose is converted to 0.6 to 1% lactic acid by the culture organisms. Speck (1976), who proposed the addition of L. acidophilus to pasteurized milk (sweet acidophilus milk), described the beneficial effects of implanting the organisms in the human intestines. 

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

Chandan, R. C. and Shahani, K. M. 1982. Cultured milk products In CRC Handbook of Processing and Utilization in Agriculture, Vol. I, Animal Products. I. A. Wolff (Editor). CRC Press, Boca Raton, Fla., pp. 365-377. 

Emmons, D. B. and Tuckey, S. L. 1967. Cottage Cheese and Other Cultured Milk Products. Pfizer Cheese Monographs, Vol. III. Pfizer, Inc., New York. 

Vitamins and Minerals. Milk is a rich source of vitamins and other organic substances that stimulate microbial growth. Niacin, biotin, and pantothenic acid are required for growth by lactic streptococci (Reiter and Oram 1962). Thus the presence of an ample quantity of B-complex vitamins makes milk an excellent growth medium for these and other lactic acid bacteria. Milk is also a good source of orotic acid, a metabolic precursor of the pyrimidines required for nucleic acid synthesis. Fermentation can either increase or decrease the vitamin content of milk products (Deeth and Tamime 1981 Reddy et al. 1976). The folic acid and vitamin Bi2 content of cultured milk depends on the species and strain of culture used and the incubation conditions (Rao et al. 1984). When mixed cultures are used, excretion of B-complex vita-... 

The flavor and body of cultured milks are distinguished by a delicate balance between components of the cultured product. Unless conditions of culture are carefully controlled, this balance may not be achieved even when pure cultures are employed. Empirical formulations relating to proper cultural and environmental conditions constitute the art of fermentations. Apart from problems arising from the use of improper conditions of culture, other defects may occur in the milk products because of contamination of a milk supply by unwanted organisms and because some organisms required in fermentations can produce antibiotics (bacteriocius). 

Park and Marth (1972B) prepared a series of cultured milks which contained Salmonella typhimurium. Survival of salmonellae in the products stored at 11 °C ranged from less than three days to more than nine days, depending on species of starter culture, strain of a given species, level of inoculum used to prepare the cultured product, temperature at which the product was cultured, and amount and speed of acid production. In other studies, Park et al (1970) noted that S. typhimurium survived for up to seven to ten months in Cheddar cheese made with a slow acid-producing starter culture and stored at 13° or 7°C, respectively. In contrast, Goepfert et al. (1968) and Hargrove et al. (1969) found that S. typhimurium survived for three to seven months... 

Park, H. S. and Marth, E. H. 1972B. Survived of Salmonella typhimurium in refrigerated cultured milk. J. Milk Food Technol. 35, 489-495. 

Sadovski, A. Y., Gordin, S. and Foreman, I. 1980. Psychrotrophic growth of microorganisms in a cultured milk product. J. Food Prot. 43, 765-768. 

Cultured milk products are manufactured by fermentation of milk or cream by lactic culture microorganisms that produce desirable flavor and rheological properties which are influenced by the composition of the milk or cream, and by the processing conditions used (Richter 1977 Foster et al. 1957 Marth 1974). Cultured buttermilk may be made from skim milk but is sometimes made from milk containing 1.0 to 3.5% milk fat. Some cultured milk products often contain added MSNF and plant gum or modified starch stabilizers to increase viscosity and control whey syneresis. Dextran-producing culture microorganisms are sometimes used to provide needed viscosity to the cultured milk product without the need to add MSNF or stabilizers. Up to 0.1% citric acid or sodium citrate is commonly added as a substrate for... 

Savaiano, D. A., AbouElAnour, A., Smith, D. E., and Levitt, M. D. (1984). Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk, and cultured milk in lactase-deficient individuals. Am. J. Clin. Nutr. 40(6), 1219-1223. 

Composition for preparing cultured-milk proteinaceous product Patent number RU2128444 (1999)... 

A milk product is described having prophylactic activity due to cultured-milk strains of microorganisms. It includes several lactic acid bacteria (e.g., Lactobacillus acidophilus strain 317/402), and inulin from Jerusalem artichoke. 

In dairy products, phenylacetaldehyde probably is formed from phenylalanine in milk protein through enzymatic transamination, followed by decarboxylation. This compound also contributes to the malty defect of cultured milk products (18). 

Certain lactic acid producing bacteria have the ability to grow on dairy milk to produce various types of fermented dairy products, including acidophilus milk (sour milk), cultured buttermilk, yogurt, cheese, and other cultured milk products. The microbial action not only increases the shelf-life and nutritional value of these products, but also makes them mote pleasant to eat or drink. 

Labropoulos, A. E., Lopez, A., and Palmer, J. K. (1981a). Apparent viscosity of milk and cultured milk yogurt thermally treated by UHT and vat systems. J. Food Prot. 44,874-876. 

---