particles, so manufacturers are using ropy
strains of Streptococcus salivarius as
natural stabilizers of yogurt and other
cultured products.Cooking with
Fermented Milks
Most cultured milk products are especially
susceptible to curdling when made into sauces
or added to other hot foods. Fresh milk and
cream are relatively stable, but the extended
heat treatment and high acidity characteristic
of cultured products have already caused
some protein coagulation. Anything the cook
does to push this coagulation further will
cause the protein network to shrink and
squeeze out some of the whey and produce
distinct white particles — protein curds —
floating in the thinned liquid. Heat, salt,
additional acid, and vigorous stirring can all
cause curdling. The key to maintaining a