Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life.
Soured milk
Russian and Ukrainian prostokvasha (kysliak), traditional fermented milk
Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.[1] Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally.[2][full citation needed]
Soured milk is commonly made at home or is sold and consumed in Europe, Bulgaria, Belarus, Poland, Lithuania, in Eastern Europe (Russia, Ukraine), all over the countries of the former Yugoslavia (Macedonia, Serbia, Montenegro, Bosnia and Herzegovina, Croatia, Slovenia), Romania, Hungary, Greece, Finland, Germany, Scandinavia and Slovakia.
Since the 1970s, some producers have used chemical acidification in place of biological agents.[3][4][5][6]
In recipesEdit
Raw milk that has not gone sour is sometimes referred to as "sweet milk", because it contains the sugar lactose. Fermentation converts the lactose to lactic acid, which has a sour flavor. Before the invention of refrigeration, raw milk commonly became sour before it could be consumed, and various recipes incorporate such leftover milk as an ingredient. Sour milk produced by fermentation differs in flavor from that produced by acidification, because the acids commonly added in commercial manufacture have different flavors from lactic acid, and also because fermentation can introduce new flavors. Buttermilk is a common modern substitute for naturally soured milk.
^ ab"TITLE 21--FOOD AND DRUGS: CHAPTER I, PART 131 MILK AND CREAM". Electronic Code of Federal Regulations (e-CFR). 2007-04-01. Retrieved 2007-11-18.[permanent dead link]
^ Nakamura, Yasunori; Yamamoto, Naoyuki; Sakai, Kumi; Takano, Toshiaki (June 1, 1995). "Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme". Journal of Dairy Science. 78 (6): 1253–7. doi:10.3168/jds.S0022-0302(95)76745-5. PMID 7673515. Retrieved 2007-06-30.
^ Sukhov, SV; Kalamkarova, LI; Il'chenko, LA; Zhangabylov, AK (1986). "Microfloral changes in the small and large intestines of chronic enteritis patients on diet therapy including sour milk products". Voprosy pitaniia (in Russian). Jul–Aug (4): 14–7. PMID 3765530.
^US patent 3625702, Exler, Heinrich, "PREPARATION OF SOUR MILK DRINKS", published 1971-12-07, issued 1971-12-07, assigned to Heinrich Exler
^US patent 3978243, Pedersen, Jens Kristian, "Process for preparing gelled sour milk", published 1976-08-31, issued 1976-08-31, assigned to Kobenhavns Pektinfabrik
October 17, 2023
soured, milk, denotes, range, food, products, produced, acidification, milk, acidification, which, gives, milk, tart, taste, achieved, either, through, bacterial, fermentation, through, addition, acid, such, lemon, juice, vinegar, acid, causes, milk, coagulate. Soured milk denotes a range of food products produced by the acidification of milk Acidification which gives the milk a tart taste is achieved either through bacterial fermentation or through the addition of an acid such as lemon juice or vinegar The acid causes milk to coagulate and thicken inhibiting the growth of harmful bacteria and improving the product s shelf life Soured milkRussian and Ukrainian prostokvasha kysliak traditional fermented milkMain ingredientsMilk Media Soured milkSoured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk 1 Traditionally soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day often near a stove Modern commercial soured milk may differ from milk that has become sour naturally 2 full citation needed Soured milk that is produced by the addition of an acid with or without the addition of microbial organisms is more specifically called acidified milk 1 In the United States acids used to manufacture acidified milk include acetic acid commonly found in vinegar adipic acid citric acid commonly found in lemon juice fumaric acid glucono delta lactone hydrochloric acid lactic acid malic acid phosphoric acid succinic acid and tartaric acid Soured milk is commonly made at home or is sold and consumed in Europe Bulgaria Belarus Poland Lithuania in Eastern Europe Russia Ukraine all over the countries of the former Yugoslavia Macedonia Serbia Montenegro Bosnia and Herzegovina Croatia Slovenia Romania Hungary Greece Finland Germany Scandinavia and Slovakia It is also made at home or sold in supermarkets and consumed in the Great Lakes region of Somalia and Eastern Africa Kenya Uganda Rwanda Burundi and Tanzania It is also a traditional food of the Bantu people of Southern Africa Since the 1970s some producers have used chemical acidification in place of biological agents 3 4 5 6 In recipes EditRaw milk that has not gone sour is sometimes referred to as sweet milk because it contains the sugar lactose Fermentation converts the lactose to lactic acid which has a sour flavor Before the invention of refrigeration raw milk commonly became sour before it could be consumed and various recipes incorporate such leftover milk as an ingredient Sour milk produced by fermentation differs in flavor from that produced by acidification because the acids commonly added in commercial manufacture have different flavors from lactic acid and also because fermentation can introduce new flavors Buttermilk is a common modern substitute for naturally soured milk See also EditClabber food Type of fermented milk Acid set cheese Cheese set by souring Amasi Traditional South African fermented milkReferences Edit a b TITLE 21 FOOD AND DRUGS CHAPTER I PART 131 MILK AND CREAM Electronic Code of Federal Regulations e CFR 2007 04 01 Retrieved 2007 11 18 permanent dead link Dairy Milk Retrieved 2014 03 01 Nakamura Yasunori Yamamoto Naoyuki Sakai Kumi Takano Toshiaki June 1 1995 Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I Converting Enzyme Journal of Dairy Science 78 6 1253 7 doi 10 3168 jds S0022 0302 95 76745 5 PMID 7673515 Retrieved 2007 06 30 Sukhov SV Kalamkarova LI Il chenko LA Zhangabylov AK 1986 Microfloral changes in the small and large intestines of chronic enteritis patients on diet therapy including sour milk products Voprosy pitaniia in Russian Jul Aug 4 14 7 PMID 3765530 US patent 3625702 Exler Heinrich PREPARATION OF SOUR MILK DRINKS published 1971 12 07 issued 1971 12 07 assigned to Heinrich Exler US patent 3978243 Pedersen Jens Kristian Process for preparing gelled sour milk published 1976 08 31 issued 1976 08 31 assigned to Kobenhavns Pektinfabrik Retrieved from https en wikipedia org w index php title Soured milk amp oldid 1178024636, wikipedia, wiki, book, books, library,
