Sour milk, yogurt, acidophilus, kefir, kumis and other lactic acid products

[DAIRY PRODUCTS]

DAIRY PRODUCTS

Fermented milk products are products produced by fermenting milk or cream with pure cultures of lactic acid bacteria with or without the addition of yeast or acetic acid bacteria. Some fermented milk products are obtained as a result of lactic acid fermentation only; at the same time, a rather dense, homogeneous clot with a pronounced fermented milk taste is formed. Other products are obtained as a result of mixed fermentation - lactic acid and alcohol.

Fermented milk products are of great importance in human nutrition due to their medicinal and dietary properties, pleasant taste, and easy digestibility.

In the production of some fermented milk products, food, flavoring and aromatic substances are used, which also increases their nutritional and dietary value.

YOGHURT, ACIDOPHILIC PRODUCTS, KEFIR, KUMYS.

These products are produced using a thermostatic or reservoir method.
The milk is preliminarily pasteurized, homogenized and fermented.

With the THERMOSTAT method, fermentation of milk and maturation of the product is carried out in bottles in thermostatic and refrigerated chambers. Milk is fermented, mixed, poured into bottles, sealed and immediately sent to a thermostat until a sufficiently strong clot forms in the bottles. After the end of fermentation, the product is sent to a refrigerating chamber for cooling and ripening.

With the RESERVOIR method, milk fermentation and product maturation are carried out in one container. During the fermentation process, the milk is continuously stirred to break up the curd. The product is then cooled and left to ripen, after which it is mixed again and poured into glass bottles or paper bags.

SIMPLE MEAT is a fermented milk product with an intact clot. It is produced from milk with or without added flavors and aromas. Sugar, honey, vanillin, cinnamon, fruit and berry creams or jam are used as flavoring and aromatic substances.
According to the fat content, they distinguish between low-fat yogurt, fatty with a fat content of 3.2% and increased fat content with a fat content of 4 and 6%. Depending on the used bacterial starter culture and heat treatment of milk, the following types of curdled milk are produced.

ORDINARY YOUNG MILK - is produced by fermenting pasteurized milk with or without Bulgarian sticks.

MECHNIKOVSKAYA PROSTOKVASH - is made by fermentation of pasteurized milk and Bulgarian sticks. The finished product has a more pronounced fermented milk taste compared to ordinary sour milk.

ACIDOPHILIC STEAM - obtained by fermentation of milk and acidophilus bacillus.

RYAZHENKA, or PROSTOKVASHA UKRAINIAN - is produced by fermenting a melted mixture of milk and cream with or without the addition of Bulgarian sticks.

VARENETS - is made by fermenting sterilized or baked milk with or without Bulgarian sticks.

YUZHNAYA PROSTOKVASH - is obtained by fermentation of milk and Bulgarian bacillus with the addition of yeast that ferments lactose.

Salted yogurt (with jam or preserves) - is produced by fermenting whole milk and Bulgarian sticks with the addition of jam or preserves.

YOGURT - it differs from other fermented milk products by a high content of dry fat-free milk substances. It is prepared from milk or milk mixture with the addition of milk powder, sugar, fruit and berry syrups.
Yogurt is produced with 1.5%, 3.2% and 6% fat content. Depending on the tastes and aromatic substances used, unsweetened, sweet, vanilla and fruit yoghurt is produced, the color of which depends on the color of the introduced syrup.

ACIDOPHILIC DAIRY PRODUCTS - they are obtained by fermenting milk with pure cultures of acetophilic bacillus. These products include the following:

ACIDOPHILIC MILK is produced from whole or skim milk with or without added sugar, which is fermented with pure cultures of acidophilus bacillus. Acidophilic milk is produced in fat, low-fat, as well as with the addition of vitamin or cinnamon.

ACIDOPHILIN is prepared from whole or skim milk with or without added sugar, fermented with pure cultures of acidophilus bacillus and kefir starter culture. Acidophilus can be fatty or non-fatty.

ACIDOPHILIC YEAST MILK is prepared from whole or skim milk with or without added sugar, fermented with pure cultures of acidophilus bacillus and yeast.

KEFIR

It is a fermented milk drink of mixed fermentation (lactic acid and alcoholic) produced by fermenting milk with kefir fungi. Kefir is in the greatest demand of the population, as it has not only dietary but also medicinal properties. It also quenches thirst and, thanks to its taste, the presence of carbon dioxide and a small amount of alcohol, stimulates the appetite.

DEPENDING ON THE FAT OF MILK, they produce fatty kefir (2.5, 3.2 and 6% fat), low-fat, fruit (1 and 2.5% fat). Fatty and low-fat kefir is prepared with the addition of vitamin C, and 6% fat is prepared from a mixture of milk and cream.

Kumys it is obtained from mare's and cow's milk.
Kumis is a fermented milk dietary drink made from mare's milk or skim milk of other types of farm animals.

If kumis is prepared from cow's milk, then a mixture of whole and skim milk, milk whey and sugar (2.5%) is pasteurized, cooled and then fermented with a special fermentation that provides mixed fermentation - lactic acid and alcoholic - and promotes the formation of antibiotic (including number of anti-tuberculosis) substances.

Ready kumis is a fizzy drink of white color, sharply fermented milk, with an admixture of alcohol, taste and smell. Distinguish kumis weak (one-day), containing up to 1% alcohol, medium (two-day) - up to 1.75% alcohol, strong (three-day) - up to 5% alcohol.

Kumis stimulates the appetite and has dietary and medicinal properties; it has long been used for the prevention and treatment of pulmonary tuberculosis, as well as some diseases of the gastrointestinal tract. Kumis is also used in case of exhaustion after suffering diseases.

Nutrients of kumis (proteins, fats, milk sugar) are absorbed almost completely (up to 95%). When eating koumiss, the digestibility of proteins and fats contained in other food products increases sharply.

Strong kumis is not used for medicinal purposes; they use it only as a refreshing or intoxicating drink (which is much healthier than drinking beer).

The shelf life of kumis is no more than 3 days at temperatures up to 8 ° C.

KUMIS FROM MALK'S MILK. Compared to cow's milk, mare's milk contains more sugar and less fat, therefore, when it is fermented, proteins do not fall out in the form of a dense clot, but form flakes that are easily destroyed when shaken. Kumis made from mare's milk has a specific taste.

COW'S MILK KUMIS is a mixed fermentation product. It is made from skim milk with added sugar. When milk is fermented, tiny flakes of protein are formed, which are easily absorbed by the body. Kumis increases appetite, improves digestion and metabolism.Depending on the degree of ripening, kumis is distinguished: weak with an alcohol content of 0.1-0.3%, medium containing 0.2-0.4% alcohol, strong in which alcohol is up to 1%.

KAZAKH AIRAN
Ayran in Kazakh is a fermented milk drink widespread in Kazakhstan.
To prepare Kazakh ayran, you need to take from half to three quarters of a glass of sourdough per liter of milk. You can use yogurt, kefir or sour cream as a starter culture.
Bring the milk to a boil, cool to room temperature, add the prepared starter culture, stir, pour into glass jars or ceramic cups and leave to mature for five to six hours.

MACONI

Matsoni is a fermented milk drink common in the Caucasus.
To prepare yogurt, milk must be boiled, cooled to a temperature of 45 ° C, poured into glass jars of 0.2 or 0.5 liters, add to each full teaspoon or tablespoon of sourdough - live yogurt (see below) or, in extreme cases, acidic sour cream, mix well, wrap and put in a warm place for 6-8 hours.

SOUR CREAM

Sour cream is made by fermenting normalized cream. Sour cream differs from other fermented milk products by its high fat content.
Normalized, pasteurized and homogenized cream is cooled to fermentation temperature. Then the cream and sourdough are mixed and left to ferment. The end of fermentation is determined by the moment when the curd has optimal acidity and strength. Duration of fermentation is 13-16 hours. At the end of fermentation, the cream is thoroughly mixed and sent for packaging, cooling and ripening. Ripening occurs at a temperature of 5-8 degrees for 6-48 hours, depending on the container volume and temperature.

Sour cream, 30% fat - the main type of sour cream, which is made by fermenting normalized cream. The production of this type of sour cream from canned raw materials is allowed. They are produced in the highest and 1st grades.

SWEETER 36% FAT - made only from fresh normalized pasteurized cream. It is not subdivided into grades.

AMATEUR SWEET, 40% FAT is produced only from cream and is packaged in the form of briquettes. It has a dense, non-spreading consistency. It is not subdivided into varieties.

DIETARY SOUR CREAM 10% FAT is obtained from pasteurized cream enriched with vitamins C and B. It is not divided into varieties.
They also produce sour cream 20% and 25% fat.

[QUALITY REQUIREMENT]

QUALITY REQUIREMENT

The quality of yogurt, acidophilic products, kefir and koumiss must meet the requirements of the standard.

The CONSISTENCE of kefir, acidophilic milk, fermented baked milk and varenets should be uniform, reminiscent of liquid sour cream, the consistency of kumis should be uniform.
A slightly viscous consistency is allowed in acidophilic and southern curdled milk, in acidophilus and acidophilic milk, gas formation in kefir.

TASTE and ODOR should be pure fermented milk, characteristic of the type of product, without foreign tastes and odors.

COLOR should be milky white or slightly creamy, uniform throughout the mass. Fermented milk products with additives have shades of color from the added fillers.

FAT CONTENT in fermented milk products of high fat content is at least 6%, in fatty ones - 3.2 or 2.5%.

Curdled milk should have a taste and smell clean, fermented milk, without extraneous tastes and odors not characteristic of the product, alcoholic taste is allowed in southern yogurt, in varenets and fermented baked milk - pasteurization taste. The color is milky white, in fermented baked milk and varenets - with a brownish tint. The clot is moderately dense, undisturbed, without gas formation, a slight release of serum is allowed on the surface, at the fracture the clot is glossy, stable, for varenets and fermented baked milk, milk foams are allowed, for acidophilic and southern ones - slightly viscous.It is not allowed to accept yogurt with voids, flabby, swollen, contaminated, with a fodder, bitter taste and smell. The acidity of curdled milk is 80-1100T, southern - 90-1400T, fermented baked milk 75-1000T.

Kefir should taste clean, fermented milk, refreshing, slightly spicy, specific, without foreign tastes and odors. The consistency is homogeneous, filling liquid sour cream. Gas formation in the form of separate eyes is allowed, no more than 2% of the separated serum. Acidity 85-1200T is not allowed to accept kefir with bitter, ammonia, fodder and other tastes and smells, as well as dirty.

By quality cottage cheese divided into the highest and 1st grade. Cottage cheese of the highest grade must have a taste and smell clean, delicate, fermented milk, without foreign tastes and odors. The consistency is delicate, non-uniform is allowed. The color is white, slightly yellowish, with a cream shade, uniform throughout the mass. In the 1st grade, mild tastes of feed, containers and the presence of slight bitterness are allowed. The consistency is friable, smearing, and for low-fat cottage cheese - with a slight release of whey, the crumbly acidity of high-grade fat cottage cheese is no more than 2000T, semi-fat - 2100T, low-fat - 2200T. The flaws of cottage cheese are fodder flavors, pronounced sour milk taste, bitterness, and graininess. Moldy and contaminated cottage cheese is not allowed to be accepted.

TASTE SWEETS should be clean, delicate fermented milk with a pronounced taste and aroma characteristic of a pasteurized product.

CONSISTENCE sour cream should be uniform, moderately thick, without grains of protein and fat. Amateur sour cream has a dense, homogeneous consistency, without grains of protein and fat. In sour cream of 30% fat content of the 1st grade, an insufficiently thick, slightly lumpy consistency and light ductility are allowed. In sour cream of 25% fat, the consistency is not thick enough.

COLOR sour cream with 30% fat content from white to pale yellow, amateur and 36% - from milky white to cream.

Sour cream with sharply sour, rancid, putrid and pronounced fodder flavor is not allowed for sale; with released serum; with a foreign tinge.
Sour cream of 30% fat content is divided in quality into the highest and 1st grade. The color is white with a cream shade. The taste and smell are clean, lactic acid, with a pronounced taste and aroma characteristic of pasteurized products. The consistency is homogeneous, moderately thick, without grains of fat and protein, glossy. The acidity of sour cream is 65-900T. In the 1st grade, a weakly expressed fodder taste, the presence of bitterness, the consistency is not thick enough, slightly lumpy, the presence of light ductility is allowed; acidity 65-1100T. Other types of sour cream are not divided into varieties. The flaws of sour cream are liquid, lumpy consistency, rancid taste, etc. Sour cream with bitter, sour, fodder taste and smell, viscous, contaminated and with released whey is not allowed to be accepted.

Koumiss should taste and smell clean, fermented, refreshing, spicy. The color is milky white. The consistency is homogeneous, after mixing with small particles of protein - carbonated, slightly foaming.

[Curious facts about kefir. What did Mohammed wear in his staff, and why were the wineskins kicked?]

Curious facts about kefir. What did Mohammed wear in his staff, and why were the wineskins kicked?
Although even Herodotus mentioned a certain popular lactic acid product from the Caucasus, the Karachai people formed their own beautiful legend, considering their own land to be the birthplace of kefir. Let it be so, no one pity?

And the Karachais say this: in ancient times, the Prophet Mohammed came to Mount Elbrus and admired the people living under its peaks. As a gift to the highlanders, he took out several small peas from his staff and taught the highlanders to create a healing drink of health and longevity from them.

Only one thing was commanded by Mohammed - not to give these grains to any gentiles and not to reveal the secrets of the drink. Otherwise, the health and longevity of the Karachais will disappear. These peas were protected and the secret was kept sacred.They took care of them so that even daughters who married in other auls were not given them as a dowry. Remember this detail - it will come in handy below.

The Caucasians called these cherished balls "Prophet's millet" or "the grains of Mohammed." And the divine drink was called differently in different auls and koshas: chypche, khagu, caps. These peas (or gypy-ayran, gyfy-ayran) were the leaven of the drink, which we now call kefir. But seriously speaking, there really is something in this: until now, science has not been able to artificially bring out the leaven called kefir fungus. Only from cherished peas! And all other lactic acid drinks - anything you like, just not kefir.

Mountain women carefully, like a pearl, placed the cherished grain of Mohammed into a wineskin with milk. And then a miracle began to happen with ordinary milk: the milk began to ferment and grow stronger by degrees. This is where, apparently, - in a wineskin with kefir, the faithful found a compromise with Allah, who forbade the Muslims to drink alcohol. And in order to atone for their sin of eating the product of alcoholic fermentation, they put their wineskins on the side of the road so that every traveler walking would kick and trample them underfoot. Jokes aside, and periodic shaking only contributed to the acceleration of the maturation of the magic elixir of health.

Other peoples marveled when they heard about the wonderful drink, but the Karachais took kefir into their mouths - they are silent. Only in 1867 the Caucasian Medical Society announced the special healing properties of kefir. And what a Karachai place - the royal health resort of the Russian Empire! Kislovodsk, where not only Pushkin and Lermontov drank water, but also mighty kefir ...

Ordinary people cannot go to Kislovodsk for health. Therefore, the All-Russian Society of Physicians appeals to the famous dairy breeder and cheese maker at that time, the famous Nikolai Blandov, with a proposal to master the production of kefir for the needs of Russian society. Moreover, it was Blandov who did a great job as an educator - he opened a girls' school of dairy farming. He has cards in his hands.

And then, just in 1906, his brilliant young student, a certain Irina Tikhonovna Sakharova, graduated from this school. (A talented student: at one of the exhibitions in Paris, Irina Tikhonovna is awarded the Gold Medal for the technology she developed for churning butter). While drinking a glass of kefir, remember with a kind word the beautiful Irina - it is to her that we owe the appearance of kefir in Russia.

This story is pure detective! Blandov instructs a young girl by hook or by crook to find out the secret of yogurt production and get the coveted "Mohammed's millet." But how? Send one girl to the Caucasus at that time ?! Even if she is Mata Hari from dairy science. They decided this: the girl is going to Kislovodsk, to the famous Bland cheese dairies, there the manager of the cheese dairy, Mr. Vasilyev, joins her, and under his supervision they will go to one of the large dairy suppliers, Prince Bekmirze Baichorov. And there everything depends on Irinushka's charms.

A handsome man, an ancient aristocrat, a respected person with connections in the Caucasus, willingly accepts a spy couple in his Korsunka cat with all the Caucasian hospitality. Tables are cracking and bursting with Karachai abundance, ayrans, kumis and kefir pour milk rivers: a guest into the house - happiness into the house. But about the seeds of Mohammed, the prince is not gu-gu. And so the dear guests spent a whole month with Karachai songs and dances in a kosh. They made forays into distant auls - where they could imitate the Prophet's millet, peep the wisdom of fermentation, but everything was in vain. Still - even their daughters were not given a dowry in a strange aul ... I had to return to Kislovodsk not salty.

And now our spies are going, going along the mountain roads. Then five horsemen suddenly swoop in, and in front of the open-hearted manager, they abduct Irina Tikhonovna and take God knows where, to a magnificent saklya. And in a sakla, the prince is on his knees in front of her with an offer of marriage. That's how it happens ...The proud girl chased the prince out of the sakli, and every day he filled her with baskets of flowers, lay at her feet.

Meanwhile, our rascal reached his Kislovodsk and rushed to the gendarmes to rescue the Caucasian captive. The gendarmes, of course, got to the sakli and freed the slave, but Irina Tikhonovna, according to all the laws of the Russian Empire, filed a lawsuit against her snatcher. Local judges, knowing the connections and authority of Prince Baichorov among the highlanders, exerted, as they say now, pressure on the plaintiff in order to conclude an amicable deal. And then the proud and stubborn girl decided to benefit from her abduction for Russia. She made 10 pounds of Prophet's millet an indispensable condition of the world. What do you think: in the morning, with another basket of luxurious flowers, the prince sent Irina Tikhonovna 10 pounds of Mohammed seeds, and the happy girl hurried to Moscow with her trophies.

Already in 1906 in St. Petersburg and Moscow, the first batches of industrial kefir began to be delivered to the infectious Botkin barracks for seriously ill people. And in 1907, kefir went to the people. And since then we cannot imagine our life without this drink.

But the European countries generally did not know kefir until the end of the First World War. And only at the age of 23-24 they began to fight at the feet of the young country of Soviets on the purchase of kefir fungus. Speaking about the USA, I must tell you: I am proud that I lived in the same city with a man named Kefir. He died not so long ago, Mr. Smolyansky-Kefir. It was he who put my city of Chicago and the USA, who did not know kefir, on a kefir needle. The founder of the LifeWay company, he filled the USA with our kefir.

Now his daughter continues his work. And not only makes money on kefir, but does a lot of scientific work on kefir affairs. It was in the laboratories of Kefir that a new type of drink was developed with the addition of probiotics that increase its healing power. Who knows, maybe it is the daughter of Kefir Sr. who will be destined to solve the riddle of creating an artificial kefir fungus.
Remember the conscript "Drink, children, milk - you will be healthy!"? And I will say: drink, people, blessed kefir, and always be healthy! Bon Appetit!

Laura Lee 🔗