22 Chapter 1
and Vasiljevic and Shah (2008). Chapter 13
of this book deals with this subject. Chapter
14 of this book contains information on func-
tional bio - ingredients derived from dairy fer-
mentations. Figure 1.6 shows an outline for
the manufacture of cultured/fermented milks
including yogurt, cultured buttermilk, sour
cream, cream cheese, and cottage cheese.
Yogurt
Yogurt is a semisolid fermented product
made from a heat - treated and standardized
milk mix by the activity of a symbiotic blend
of Streptococcus thermophilus and Lactoba-
cillus delbrueckii subsp. bulgaricus. Prebiotic
and probiotic cultures currently are also used
more than 5% moisture. Dry buttermilk
product contains less than 30% protein; its
label should specify the minimum protein
content.
Cultured/Fermented
Dairy Products
Fermentation not only conserves vital nutri-
ents of milk but also modifi es certain milk
constituents to enhance their functional and
nutritional status. Culturing generates live
and active cultures in signifi cant numbers to
provide distinct heath benefi ts beyond con-
ventional nutrition to the consumer. For more
information on cultured milks and yogurt,
see the publications of Vedamuthu (2006)
Figure 1.6. Processes for cultured dairy products.
Raw milk
Pasteurized milk
Separate
Cream Skimmilk
Cream
cheese
Cultured/
sour
cream
Standardized
milk for fat
Dressing
Cottage
cheese curd
Creamed
cottage
cheese
Cultured
buttermilk Yogurt