10.2 Dairy Products 52310.2.1.1 Sour Milk
Sour milk is the product obtained by the
fermentation of milk, which occurs either
by spontaneous souring caused by various
lactic-acid-producing bacteria or on addition of
mesophilic microorganisms (Lactococcus lactis,
L. cremoris, L. diacetylactis, Leuconostoc cre-
moris) to heated milk at 20◦C. As fermentation
proceeds, lactose is transformed into lactic acid,
which coagulates casein at pH 4–5. The thick,
sour-tasting curdled milk is manufactured from
whole milk (at least 3.5% milk fat), low-fat
milk (1.5–1.8% fat) or from skim milk (at most
0 .3% fat), often by blending with skim milk
powder to increase the total solids content and to
improve the resultant protein gel structure. Sour
milk contains 0.5–0.9% of lactic acid. In some
countries sheep, water buffalo, reindeer or mare’s
milk are also processed. Sour cream is produced
by a process very similar to that used in sour
milk manufacture except that coffee grade cream
is used as the raw material.
10.2.1.2 Yoghurt
The production of yoghurt is presented schemat-
ically in Fig. 10.21. Yoghurt cultures consist of
thermophilic lactic acid bacteria that live together
symbiotically (Streptococcus thermophilusand
Lactobacillus bulgaricus). Incubation is con-
ducted on addition of 1.5–3% of the operating
culture at 42–45◦C for about 3 h. The final
product has a pH value of about 4–4.2 and con-
tains 0.7–1.1% of lactic acid. Functional foods
include yoghurts which have been incubated
with probiotics. Probiotics are defined, cultured
strains of lactic acid bacteria, which have been
isolated from human intestinal flora, e. g., certain
lactobacilli and bifidobacteria. On consumption,
they are supposed to reach the large intestine
and contribute to the formation of an optimal
intestinal flora.
The variety of products is increased by the addit-
ion of fruits and fruit pastes to yoghurt.
The addition of fruit or fruit pastes and sugar
yields special products (fruit yoghurts).
An essential part of the specific yoghurt aroma
comes from carbonyl compounds, predominantly
acetaldehyde and diacetyl. In addition to 1-octen-
Fig. 10.21.Production of different types of yoghurt3-one, 1-nonen-3-one has also been detected as
an important odorant, which has an exceptionally
low odor threshold (cf. 3.7.2.1.9). An autoxida-
tion product of linoleic acid, (E)-2-nonenal (For-
mula 10.13), is thought to be the precursor.(10.13)10.2.1.3 Kefir and KumissKefir and kumiss are sparkling, carbonated
alcoholic beverages. The microflora of kefir
includeTorulayeast (responsible for alcoholic