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r Milk, Cultured
(Acidophilus milk, buttermilk, kefir, kumiss, sour cream, yogurt)
See also Milk (fresh).Nutritional Profile
Energy value (calories per serving): Moderate
Protein: High
Fat: Low to high
Saturated fat: Low to high
Cholesterol: Low to high
Carbohydrates: Moderate
Fiber: None
Sodium: Moderate
Major vitamin contribution: Vitamin A, vitamin D, B vitamins
Major mineral contribution: CalciumAbout the Nutrients in This Food
Cultured milks are dairy products whose lactose (milk sugar) has been
digested by specialized microorganisms that produce lactic acid, which
thickens the milk. Acidophilus milk is pasteurized, whole milk cultured
with Lactobacillus acidophilus. If you add yeast cells to acidophilus milk, the
yeasts will ferment the milk, producing two low-alcohol beverages: kefir or
kumiss. Cultured buttermilk is pasteurized low-fat or skim milk cultured with
Streptococcus lactis. Sour cream is made either by culturing pasteurized sweet
cream with lactic-acid bacteria or by curdling the cream with vinegar.
Yogurt is milk cultured with Lactobacilli bulgaricus and Streptococcus thermophi-
lus. Some yogurt also contains Lactobacillus acidophilus.
Like meat, fish, poultry, and eggs, cultured milks are a good source
of high-quality proteins with sufficient amounts of all the essential amino
acids. The primary protein in cultured milks is casein in the milk solids;
the whey contains lactalbumin and lactoglobulin.
About half the calories in cultured whole milks come from milk fat,
a highly saturated fat. Cultured milks made from whole fresh milk are
a significant source of fat, saturated fat, and cholesterol. Cultured milks
made from fresh low-fat milk or skim milk are not.
Cultured milk products made from fresh whole milk contain moder-
ate amounts of vitamin A from carotenoids, yellow plant pigments eaten