966:
74:
40:
554:
245:, raw milk commonly became sour before it could be consumed, and various recipes incorporate such leftover milk as an ingredient. Sour milk produced by fermentation differs in flavor from that produced by acidification, because the acids commonly added in commercial manufacture have different flavors from lactic acid, and also because fermentation can introduce new flavors.
431:
412:
122:. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally.
384:
Sukhov, SV; Kalamkarova, LI; Il'chenko, LA; Zhangabylov, AK (1986). "Microfloral changes in the small and large intestines of chronic enteritis patients on diet therapy including sour milk products".
429:, Pedersen, Jens Kristian, "Process for preparing gelled sour milk", published 1976-08-31, issued 1976-08-31, assigned to Kobenhavns Pektinfabrik
107:. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. It is not good for making cheese.
410:, Exler, Heinrich, "PREPARATION OF SOUR MILK DRINKS", published 1971-12-07, issued 1971-12-07, assigned to Heinrich Exler
294:
125:
Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called
463:
337:"Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme"
990:
946:
690:
1000:
336:
176:
Soured milk is commonly made at home or is sold and consumed in
Eastern Europe, the Balkans and Scandinavia.
77:
1005:
426:
407:
456:
17:
341:
995:
222:
Since the 1970s, some producers have used chemical acidification in place of biological agents.
907:
871:
233:
that has not gone sour is sometimes referred to as "sweet milk", because it contains the sugar
146:
810:
449:
355:
8:
763:
99:. Acidification, which gives the milk a tart taste, is achieved either through bacterial
798:
695:
836:
389:
360:
335:
Nakamura, Yasunori; Yamamoto, Naoyuki; Sakai, Kumi; Takano, Toshiaki (June 1, 1995).
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129:. In the United States, acids used to manufacture acidified milk include
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295:"TITLE 21--FOOD AND DRUGS: CHAPTER I, PART 131 MILK AND CREAM"
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773:
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711:
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188:
297:. Electronic Code of Federal Regulations (e-CFR). 2007-04-01
39:
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103:
or through the addition of an acid, such as lemon juice or
96:
61:
841:
249:
is a common modern substitute for naturally soured milk.
441:
425:
183:
and consumed in the Great Lakes region of
Somalia and
241:, which has a sour flavor. Before the invention of
91:denotes a range of food products produced by the
982:
273: – Traditional South African fermented milk
406:
457:
289:
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464:
450:
354:
284:
237:. Fermentation converts the lactose to
14:
983:
445:
179:It is also made at home or sold in
24:
25:
1017:
947:Milk quotas in the United Kingdom
388:(in Russian). Jul–Aug (4): 14–7.
356:10.3168/jds.S0022-0302(95)76745-5
141:(commonly found in lemon juice),
965:
964:
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110:Soured milk that is produced by
72:
38:
419:
400:
377:
328:
308:
261: – Type of fermented milk
13:
1:
277:
267: – Cheese set by souring
225:
133:(commonly found in vinegar),
114:is more specifically called
52:, traditional fermented milk
7:
252:
10:
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67:
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37:
991:Fermented dairy products
471:
342:Journal of Dairy Science
27:Milk-based food product
1001:Russian dairy products
908:Fidel Castro and dairy
872:Plastic milk container
78:Media: Soured milk
427:US patent 3978243
408:US patent 3625702
147:glucono-delta-lactone
34:
30:
1006:Cheese coagulants
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977:
837:Glass milk bottle
151:hydrochloric acid
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16:(Redirected from
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209:traditional food
207:). It is also a
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58:Main ingredients
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265:Acid-set cheese
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163:phosphoric acid
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259:Clabber (food)
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185:Eastern Africa
127:acidified milk
116:fermented milk
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48:and Ukrainian
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867:Milk delivery
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799:Crème fraîche
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696:Ultrafiltered
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349:(6): 1253–7.
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171:tartaric acid
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167:succinic acid
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120:cultured milk
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93:acidification
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368:. Retrieved
346:
340:
330:
319:. Retrieved
316:"Dairy-Milk"
310:
299:. Retrieved
229:
221:
213:Bantu people
181:supermarkets
178:
175:
143:fumaric acid
126:
124:
112:fermentation
109:
101:fermentation
88:
87:
49:
46:prostokvasha
45:
852:Milk carton
656:Pasteurized
239:lactic acid
155:lactic acid
139:citric acid
135:adipic acid
131:acetic acid
89:Soured milk
32:Soured milk
985:Categories
882:Tetra Brik
862:Milk crate
857:Milk churn
832:Bag-in-box
825:Containers
794:Sour cream
722:Buttermilk
634:Watermelon
624:Strawberry
589:Evaporated
579:Carbonated
370:2007-06-30
321:2014-03-01
301:2007-11-18
278:References
247:Buttermilk
226:In recipes
159:malic acid
913:Lactation
784:Milkshake
752:Ice cream
609:Chocolate
584:Condensed
522:Colostrum
18:Sour milk
970:Category
937:Milkmaid
930:Pipeline
847:Milk bag
769:Filmjölk
757:Ice milk
705:Products
661:Powdered
599:Flavored
253:See also
231:Raw milk
205:Tanzania
44:Russian
942:Milkman
925:Milking
898:Allergy
764:Jewelry
742:Custard
676:Skimmed
671:Scalded
651:Organic
641:Haymilk
629:Vanilla
527:Newborn
487:Buffalo
394:3765530
365:7673515
235:lactose
211:of the
201:Burundi
105:vinegar
50:kysliak
891:Topics
816:Yogurt
727:Cheese
717:Butter
681:Soured
646:Malted
619:Papaya
614:Coffee
594:Filled
502:Donkey
480:Source
433:
414:
392:
363:
197:Rwanda
193:Uganda
169:, and
71:
903:Dairy
779:Kumis
774:Kefir
732:Cream
712:Ayran
686:Toned
604:Anise
574:Baked
562:Types
544:Sheep
534:Moose
517:Human
512:Horse
492:Camel
271:Amasi
189:Kenya
811:Ymer
806:Whey
789:Skyr
747:Ghee
737:Curd
507:Goat
473:Milk
390:PMID
361:PMID
203:and
97:milk
62:Milk
842:Jug
691:UHT
666:Raw
539:Pig
497:Cow
351:doi
215:of
118:or
95:of
987::
569:A2
359:.
347:78
345:.
339:.
286:^
219:.
199:,
195:,
191:,
173:.
165:,
161:,
157:,
153:,
149:,
145:,
137:,
465:e
458:t
451:v
396:.
373:.
353::
324:.
304:.
187:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
