Lacto/Soured
Milk
SOURED MILK IS A FOOD PRODUCT, PRODUCED FROM THE
ACIDIFICATION OF MILK. IT IS NOT THE SAME AS SPOILED MILK
THAT HAS SOURED NATURALLY AND WHICH MAY CONTAIN
TOXINS. ACIDIFICATION, WHICH GIVES THE MILK A TART TASTE,
IS ACHIEVED EITHER THROUGH THE ADDITION OF AN ACID,
SUCH AS LEMON JUICE OR VINEGAR, OR THROUGH BACTERIAL
FERMENTATION. THE ACID CAUSES MILK TO COAGULATE AND
FORM A THICKER CONSISTENCY AND INHIBITS THE GROWTH OF
HARMFUL BACTERIA AND THUS IMPROVES ITS SHELF LIFE.
SOURED MILK THAT IS PRODUCED BY BACTERIAL FERMENTATION
IS MORE SPECIFICALLY CALLED FERMENTED MILK OR
CULTURED MILK. SOURED MILK THAT IS PRODUCED BY THE
ADDITION OF AN ACID, WITH OR WITHOUT THE ADDITION OF
MICROBIAL ORGANISMS, IS MORE SPECIFICALLY CALLED
ACIDIFIED MILK.
Stage One
Receiving and Grading
- Receives milk from parlours
Stage Two
Standardisation of
milk
-The industrial adjustment of milk or cream fat
content to a precisely specified or desired value
-Desired cream 3,5%
-
How milk is Standardised
Preheating
Plate Heat Exchanger
Separator
Cream
Skimmed Milk
Cream
Standardisation
Milk Standardisation
Stage Three
Homogenisation
-Intensive blending of mutually related substances or
groups of mutually related substances to form a
constant of different insoluble phases (sometimes
within addition of surfactants) to obtain a suspension
-Milk homogenization is accomplished by mixing
massive amounts of harvested milk to create a
constant, then forcing the milk at high pressure
through small holes. Milk homogenization is an
essential tool of the milk food industry to prevent
creating various levels of flavor and fat
concentration.
Stage Four
Filtration
It is used for concentration, standardization of
the protein and casein, concentration of
proteins in milk, isolation of protein from
milk, removing bacteria, production of feta
cheese and other types of cheese, like
fromage or mascarpone cheese. Also for
production of fresh cheese from sour milk
or cream, production of cottage cheese or
cream cheese, concentration of whey
proteins, isolation of whey proteins,
reduction of fat,
Stage five
Pasteurisation
It is a process of heating a food,
which is usually a liquid, to a
specific temperature for a
predefined length of time and
then immediately cooling it after
it is removed from the heat. This
process slows spoilage caused
by microbial growth in the food
Stage Six
Cool to
inoculation 19-
25°c.
Stage Seven
Inoculation
Milk is soured and thickened by
adding lactic acid bacteria to
pasteurized cream with at least
18 percent milk fat. Introduction
of pure cultures of Lactococcus
and/or [Link]
into milk
Stage Eight
Incubation
- Incubating at 19-25°c for
12-16 hours until the
desired flavour and
thickness is reached
-
Stage Nine
Cool and Stir
Store sour cream in its closed
container in the refrigerator,
which is typically set at 38˚F-
40˚F.
If separation occurs, gently stir
the liquid back into the sour
cream.
Stage ten
Packaging
A process by which a product is
packaged free from bacteria and
hermetically sealed to keep out
air and light. Bacteria, air and
light are the basic ingredients
that cause milk to sour, lose
food value, and take on
undesirable oxidized flavours.
Stage Eleven
Cool and Store at
4°c