Associate Professor

Deptt. of Dairy Sc. & Tech (Formerly A.H & Dairying)

R.K. (P.G.) College

  Shamli, U.P., India 

Fermented Special Milk

Under this group are comprised those fermented milk products which physically resemble and act like liquid milk or semi-solid liquid milk.

Probably one the oldest milk products, used by the human was naturally fermented milk or card. Fermentation is one of the eayst ways by preserving milk ingredients for human consumption. The common attributes of these milk product, are the pleasing sour flavor and the therapeutic value in changing the bacterial microflora of the human digestive system.

The various fermented special milks used are: Cultured buttermilk. Shrikhand and Lassi in India. Yoghurt and cultured buttermilk in the Bulgaria, Acidophilus milk in America, Bifidus milk in the Germany, Kefir in southern Russia and  Koumiss in the central Asia. Fermented type special. milk are very popular products and new varieties regularly enter the Consumption market. In this chapter several types of fermented special milk will be discussed. They are broadly. divided according to the type of fermentation or combination of fermentation. The nutritive, value especially therapeutic value of fermented milk is a special aspect and will also be addressed. Finally, the method of preparation in floral diagram form acidophilus milk, yoghurt, cultured  butter milk, shrikhand, lassi, bifidus milk, kefir and koumiss are treated in some details.

1. Acidophilus Milk

This type by sour milk is prepared by growth and development in milk of a mother starter culture of Lactobacillus acidophilus with a range of acidity percentage, This is considered as a probiotic dairy products since it aids in a well being of the Consumes The beneficial health claims associated with them are the chief cause behind such popularity which, in many cause has even surpassed the scientific and regulatory needs.

Method of Preparation-

Receiving milk (Skim / whole/Deflatted) 3.5% fat and 8.5/SNF

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Filtration)/clarification a + 35-40°C

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Homogenization 2500psi

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Sterilization at 115°C for 15 mm

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Cooling at 38 to 40°C

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Packaging

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Inoculation (3-5%) Culture of Lactobacillus acidophilus

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Packaging

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incubation at 38-40°C for 12-16 Hours

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Coagulation

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Break –up of coagulation

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Cooling at 10°C.

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Storage at 5°C-7°C for about 7 days

Importance with Therapeutic value

1. Relieves from different human gastrointestinal problems due to suppressing toxin producing organism in intestine.

2. Reduce proliferation of cancerous cells.

3. Possible diminishing of serum level cholesterol in blood.

4. Possible improvement in body immune system.

5. May be healthier alternative for people with lactose Intolerance or digestion problems

2. Cultured Butter Milk

Cultured butter milk is fermented milk that which obtained by inoculation and incubation of pasteurized skimmed milk. Homogenized pasteurized low- fat milk usually containing  less than 1% fat with lactic Culture.

Method of Preparation –

Receiving Pure and clean skim milk

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Pre heating at 35-40°C

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Filtration

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Pasteurization 82 to 88 °C / 30 min

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Cooling at 20-24°C

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Inoculation (1 to 1.5/ Dahi starter), Mesophilic lactic and bacteria Str. lactis or cremoris

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Incubation (19 to 22 °C for 15 to 20 hours until pH 4.6 -4.7 to rancid

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Break-up Coagulum

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Adding butter granules

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Cooling at 5-10°C

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Packaging & Storage at 5-10°C.

Uses.

a. It is common ingredient in biscuits, muffins, quick breads and Pancakes.

b. It can used in batters for fried food or as a creamy base in soups potato salad.

3. Yoghurt

It is cultured, manufactured by the symbiotic activity of two strains of lactic and bacteria like Streptococcus  theromophillus  and Lactobacillus bulgaricus. A Thick custard like food and pronounced typical flavour due to acetaldehyde differentiate it from Dahi The best result is acchived if the starter culture contains. Streptococci and lactobacilli in 1:2 proportion.

Classification.

The product is popular with different names  in different basis

1. On the basis of lager standard and FAO

a.Full fat Yoghurt >3%, fat, 8.2% SNF.

b. Partial fat yoghurt. 3.0-3.5 fat >8.25 S.N.F.

c. Fat Less Yoghurt <0.5% fat > 8.2 S.N.F.

2. On the basis of technique of production.

a. Set Yoghurt

b. Stirred yoghurt

c. Fluid yoghurt.

3. On the basis Flavours.

a. Natural or plain yoghurt.

b. Fruit yoghurt

c. Flavoured yoghurt.

4. On the basis of Post incubation.

a. Pasteurized yoghurt

b. Frozen Yoghurt

c. Dietetic Yoghurt

d. Concentrated yoghurt

e. Dried yoghurt.

Method of Preparation.

Receiving whole defatted milk (Good quality)

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Clarification

Standardization (3%. Jad and 11-12% S.N.F and add gelatin @ 1.5%)

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Preheating the mix (60°C)

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Homogenization (2500 psi at 60°C)

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Heating, (90°C / 10 min)

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Cooling at 42-45°C

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Addition of sweetening agent, Flavors & Fruit

(6%. sugar, 1.5 % Fruit Pulp)

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Inoculation (2-3% Yoghurt Mother culture)

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Packaging

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Incubation (40-42°C / 3-4 hours)

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Cooling and storage

(5-7°C/ 8hours or 4°C for one week)

Nutritional and Therapeutic value-

Milk has high nutritive value It supplies body-building protein, energy  giving  lactose and fat, bone- and teeth forming, calcium and health giving minerals while fermentation of this milk for manufacturing yoghurt almost all these nutrients remain and hence it has excellent nutritive value.

In therapeutic aspect, benefits of yoghurt are listed below.

 1.  Applied in gastro-intestinal disorders.

2. Lactose intolerant people can be easily digested

3. May have anti carcinogenic and hypocholesterotenic activity.

4.May have immunostimulatory properties.

4. Shrikhand

 shrikhand is very popular and famous dessert particularly in the state of Gujarat, Maharashtra and part of Karnataka during summer . Shrikhand is a semi-soft sweetish sour taste fermented milk which is prepared by mixing chakha with sugar, flavour, cardamorn and saffron for Colour, spices and Other ingredients like nuts, fruit pulp etc to form soft homogenous mass. The Dahi partially strained through a muslim cloth to drain off whey and remaining solid mass called chakka.

Chemical composition. On the basis of dry matter. It Contam 35-40% moisture, 8.5-9.0 % fat, 9.5-12.57, protein 2.5 to 3.5%. Lactose, 70-75% sucrose, 0.5% total ash and pH 4.1-4.3 and 1.0-1.3% titratable acidity.

Method of Preparation.

Received fresh buffalo milk.

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Standardization 6%, Jat & 10%. J.N.F

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Filtration (30-35°C temperature)

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Pasteuriztion-90℃ for 10 min

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Cooling at 28-40°c (depending upon the type of culture to be used)

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inoculation @ 1% lactic and and 2%. thermophilic culture

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Inoculation  25°C/18hrs with mesophilic Culture or 42°C/3hrs with tthermophilic culture.

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Curd -0.9 to 1% lactic and

Curd is broken and placed in a muslin cloth bag and hung on a beg for a removal of whey for 8-10 hours. During this period, position of the curd may be altered or the Curd gently squeezed to facilitate whey drainage. The solid mass thus occurred is known as chakka which is shrikhand base.

The Chakha is now admixed with sugar which to 5-10%. of quantity of chakha, colour, flavour, herbs and species, cashew nut almonds, mango pulp and seasonal fruits. The final product. now obtained called Shrikhand. Packaging kneaded product is put into suitable Containers, glass, plastic or paper Coated. and storage life is 15 days at 5°C temperature. When the shaikhand is further desiccated to a hard mass by heating on an open pan over a direct fire Shrikhand wali is obtained it is very popular in western india straining through musline cloth 8-10 hours.

Starter culture for Shrikhand-  Different combination of lactic strains have been developed to produce good quality of shaikhand ,Lactococcus lactes, Lactococcus lactis var. diacetylactis and Leuconostoec cremoris (1:1:1), Streptococcus thermopilus and Lactobacillus bulgaricus (1:1)

Uses:

1. Chakka is used for making of Shrikhand

2. Shrikhand is used for direct consumption.

3. Shrikhand is used For making Shrikhand wadi

4. Shrikhand wadi is used for direct consumption.

5. LASSI - For this preparation, the set curd (Dahi) is broken with the help of agitator and required quantity of water, sugar, salt and essence are admixed into the broken dahi. The above mix is then passed through a single stage homogenizer. It is creamy white viscous fluid with a sweetish, rich aroma and mild to high acidic taste. It contain 1.5 to 4.0%. fat, 9%. S.N.F,  13-15% sugar, 0.5% low Methoxy pectin and min 0.7% lactic acidity.

Starter culture should have:-

1. Lactococcus lactis supp lactis

2. Lactococcus lactis supp. Cremoris

3. Lacto Coccus lactis supp. lactis bio var diacetylactis.

Method of Preparation

Receiving fresh milk and selection of  milk

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Standardization (1.5 to 4%. fat and 9%S.N.F)

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Heating (90℃ for 15 min)

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Cooled-(25-30°C)

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Inoculated with starter culture (0.5 to 1%)

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incubated (25-30°c for 12-15 hours,

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Breaking of curd with agitator at about 1% acidity .addition of 0.5 % low methoxy pectin add water, sugar (10% of curd) as 50% solution and add essence (rose water) & mixing

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Homogenization – I single 150 kg/cm²

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Bottling (200ml) amd / Pouch filling & sealing

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Cooling & refrigerated storage at 5°C for 5 days

6. BIFIDUS MILK. This is a sour milk products that have been allowed to ferment under condition that favour the growth of large number of Bifido bacterium bifidum bacteria B.bifidum is a predominant intestine flora and major components of large intestine of the body of human adults. B. fididum ferment milk producing more of acetic acid than lactic acid it has vineger like  flavour and people do not like it as a good. The bacteria are anaerobic type and hence is very different to grow then in milk.

Method of Preparation.

Skim milk Powder Containing 9% J.N.F

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Mixing with Pure warm water

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Heating at 95°C for 30 min.

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Cooling at 37 C

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Inoculation (Bifido bacterium bifidum @10%.)

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incubation at 0.7 to 0.8%, Titratable acidity.

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Breaking the Coagulum.

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Addition of sugar, fruit & Flavour

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Filling in packets

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Cooling and storage at 5°C.

Health benefit

Regulate Your non immune system, helpful for Constipation and intestinal disorder, down your cholesterol level and blood  pressure. Help lose weight, Prevent diarrhea and eczema, minimize risk of yeast injection in Urinary tract, beneficial a stomach ulcer, reducing inflammation Prevent stomach disorder of infants by E.coli. Improve the system irritable bowel syndrome (IBS), improve some food and amine in to lerance.

7. KEFIR - Kefir is a viscous, slightly Carbonated,  acidic  and mildly  alcoholic dairy beverage produced by fermentation  & milk with a kefir grain as the starter culture. It contain 1% lactic  acid and 1% alcohol. Propagation is obtained by adding Kefir grain to milk (Cow or Goat Milk). These grains are essentially particles of  clotted milk having the mixed microbial population (Str. lactis, Betabacterium Caucasium,  Kefir bacilli and lactose fermenting  yeasts) .

According to Codex standard Kefir contain min 2.8% milk protein, <10%. milk fat, min. 0.6% acidity. and sum of specific  microorganism constituting the starter culture min 10⁷ (cfu/g, in total) and yeasts min.10⁴ (cfu/g).

Method of Preparation

The better quality and consistency of kefir the following steps one taken.

1. Milk should be changed at the same time everyday.

2. Heat treatment of milk should be i.e 85°C/30min or 95°C/15 min or Ultra high temperature.

3. A kefir grain to milk rabo of 1:30 to 1:50 were occur optimum.

4. The incubation fermentation temperature should  be 18-25°C

5. Poot fermentation Cooling of kefir grain (4-6°C) should be done slowly (I to 12 hours) to ensure the quality. of protect mainly its good aroma  and typical test by growth & development of lactic streptococci and yeast.

6. To avoid excess &  CO₂  production which may reason the leakage and blowing of containers, some non lactose  fermented  yeasts should be used, where success supplementation is require.

Health benefits/Therapeutic value 

1. Manage blood sugar and lower cholestrol reduced blood pressure and promote bonehealth.

2. Boosts of the immune system of human body.

3. Aids in digestive problems.

4. Antitumor effects

5. In hebit pulmonary problems.

6. Beneficial for lactose intolerant People,

7. Prevention of gastrointestinal disorders and vaginal infections.

8. Koumiss

It is cultured product made by mare’s milk as a result of lactic acid and alcoholic fermentation while stirring of churning.  The culture comprised of Lactobacillus acidophillus or bulgaricus and saccharomyces lactis. On the basis of different s concentration of lactic and alcohol.  Three type of this product can be  manufactured.

a. Weak koumiss have 0.7% lactic acid & 1% alcohol.

b. Ordinary koumiss have 1.1% lactic acid & 1.8% alcohol.  

c. Strong koumiss have 1.8% lactic acid & 2.5% alcohol.

It is sparkling drink with grayish colour and Composionally it contain average  1.8% fat and 2% protein.

Method of Preparation

"Fresh mare's milk or cow milk

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Heating process at 90-92°C for 5 min

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Cooling at 25° to 28°C

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inoculation with 30%. Starter culture

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inoculation at 28°C till acidity 0.7 -0.8%

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Agitation for 30 to 60 min and then quickly  for up to 4th of total incubation.

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Packaging the of warm koumiss

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incubate (20°C / 2 hours)

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Cooling  & Storage at 5° C

 

In the USSR  Koumiss is made from cow's skim milk with 0.5 to 1% alcohol.

Heaths benefets

High probiotic content, antibacterial and antifungal, properties, regulation of immunity, Prevention &  gastric -intestinal system, healthy chloestrol and sugar level, maintain blood pressure, induction of some valuable vitamins.

Reference:

1. Aneja, R.P Mathura, B.N., Chandan, R.C. and Banerjee, A.K (2002) Technology of Indian Milk products. A Dairy India Pub. Delhi.

2. Latha Sabikhi, (2006) Developments in the manufacture of   lassi In development in traditional dairy products, lecture Compendium of the 21 short course. Dairy Tech. (CAS ) NDRI, Karnal PP-64-67.

3. Aneja, R.P., Vyas, M.N., Nanda, K. and Thareja, V.K. (1977) Development of an Industrial process for the manufacture of Shrikhand. J. Food e & Tech. 14-159-163.

4. Dharam Pal and Narender Raju, P.(2006) Technological developments in one production in shrikhand. In development in Traditional Dairy productss Lect. Compendium of the 21 of short course dairy Tech-NDRI Karnal PP: 68-72.

5. Parmjet, S.  and Panesar (2011) - Fermented Dairy products: Starter cultures and Potential Nutritional Benefits. Food and Nutrition sciences 2(01);47-51 DOT: 10.4236/ F.N.S. 211. 21006.