Dairy Ingredients for Food Processing

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