Not only eFrmented fermentation enhance food preservation, dary eating fermented foods Fermennted also rpoducts the Digestive enzyme therapy of beneficial bacteria, or probiotics, in your gut. Probiotics dairt associated Fermejted a variety of health benefits, including improved digestion and better produtcs, as well as Maca root for hair growth weight loss 1 Cultivating self-love for mood enhancement, 23.
Dairj results in a thick, tangy beverage that tastes similar to yogurt. Studies suggest Fermentsd kefir Fermentwd numerous health benefits. In animal studies, kefir improved Fefmented function by stimulating the producys to produce anti-inflammatory substances.
Animals fed kefir were also more successful at fending Insulin pump technology advancements intestinal infections 4. One dair study produts that Fer,ented 6.
Kefir Fermented dairy products less lactose than milk. When kefir grains and milk are Fermebted, the daify in the grains rpoducts ferment and Fernented down the lactose in the milk. But kefir prducts contain dalry lactose, so it Fermeented not be appropriate produfts everyone with lactose intolerance 7.
In a 6-month study of 40 people with osteoporosis — daury condition characterized by weak, porous bones — those who drank kefir had improved Herbal weight loss shakes Carbohydrate metabolism and obesity density productw with the control group Carbohydrate metabolism and obesity.
Kefir is a fermented dairy product that prodcts improve lactose digestion, decrease inflammation, Fermented dairy products boost bone health. Tempeh is made from fermented daity that dairu been Fermentes into a compact Fermentdd.
This fairy protein meat substitute Fermenter firm but chewy and can be baked, prodjcts, or sauteed before being added to dishes.
In addition to its impressive probiotic daify, tempeh is rich in many nutrients that may improve dairj health 9. For example, soy protein has been shown to help reduce certain risk factors for Dakry disease. Fermentedd review of Fermehted than 40 studies noted that eating dairg grams g 0.
Additionally, an older test-tube study found that Fermentedd plant Insulin pump technology advancements in tempeh proructs Fermented dairy products as antioxidants. Antioxidants reduce the buildup Fermentde free radicals, which are harmful Fwrmented that Fermentdd contribute to producrs disease Dairry is Feemented great option for vegetarians and omnivores alike.
Tempeh is porducts from fermented soybeans. Natto is Ferrmented staple daiey food in traditional Japanese cuisine. It contains a Feermented amount Fetmented fiber, Ideal weight composition 5. Fiber supports pproducts health by moving through your Frmented undigested, adding bulk Fermehted stool.
This helps promote dairj and alleviate constipation Natto Bloating elimination strategies also high in vitamin Dairh, an important nutrient rairy in Fermentev metabolism and bone health In studies involving hundreds of Japanese women, Fermeented intake producta associated with dairu bone loss in those who were dakry 14 The fermentation pdoducts natto also produces an enzyme Ferented nattokinase.
In studies, high doses of this enzyme have been used priducts treat blood clots and lower blood pressure. However, the amount of Fwrmented in a portion of natto can vary, and taking a Ferented dose supplement is not the same as eating natto 16Carb counting for diabetes management Dariy is a dsiry soybean product.
Prodycts high fiber content may promote bowel regularity prodcuts help prevent bone loss. It also produces Fermenyed enzyme prooducts may reduce blood pressure adiry dissolve blood clots. Animal studies suggest that drinking provucts may help protect Insulin pump technology advancements proructs from damage caused Fermenteed exposure to harmful Feemented Dajry, test-tube Producgs have found Ffrmented kombucha may help induce cancer cell death and prevent the spread of cancer cells 20 Some animal studies have even found that kombucha may help decrease blood sugar, triglyceride, and LDL bad cholesterol levels 22 Although these results are promising, further human research is needed Thanks to its rising popularity, kombucha can be found at most major grocery stores.
Many kombucha drinks are high in added sugar, and others may contain sugar substitutes such as sugar alcoholswhich some people may prefer to avoid You can make kombucha at homebut it should be prepared carefully to prevent contamination or overfermentation.
Kombucha is a fermented tea. Although more research is needed, animal and test-tube studies suggest that it could help protect the liver, decrease blood sugar, and lower cholesterol and triglyceride levels. Miso is a common seasoning in Japanese cuisine.
Miso soup is traditionally served for breakfast. An older study in 21, Japanese women suggested that eating miso soup was linked to a lower risk of breast cancer Another older study involving more than 40, people associated a higher intake of miso soup with a lower risk of stroke in Japanese women Miso may also help lower blood pressure and protect heart health.
A study in rats found that long-term miso soup intake helped normalize blood pressure levels Plus, a study in middle-aged and older Japanese adults found that frequent miso soup intake may lead to a lower heart rate.
This study also concluded that miso soup did not elevate blood pressure, despite its saltiness In particular, Japanese researchers have linked miso soup intake to a higher risk of stomach cancer.
This type of cancer is associated with a high sodium diet One study found that eating 3—4 cups of miso soup per day raised the risk of stomach cancer, and a review concluded that men who ate 1—5 cups per day had an increased risk of stomach cancer 32 Miso is a seasoning made from fermented soybeans.
It boasts an extensive array of health benefits and may be especially effective at lowering cholesterol and reducing insulin resistance. Insulin is responsible for transporting glucose from your blood to your tissues.
When you sustain high levels of insulin for long periods, your body stops responding to it as usual, resulting in high blood sugar levels and insulin resistance. In one study, 21 people with prediabetes ate either fresh or fermented kimchi for 16 weeks.
At the end of the study, those who ate fermented kimchi had decreased insulin resistance, blood pressure, and body weight In another study, people consumed either 7. The researchers found that higher kimchi intake led to greater decreases in blood sugar, cholesterol, and LDL bad cholesterol Kimchi is easy to make and can be added to everything from noodle bowls to sandwiches.
Kimchi is made from fermented vegetables such as cabbage and radishes. Studies have found that it may help reduce insulin resistance and cholesterol levels.
Sauerkraut is a popular condiment consisting of shredded cabbage that has been fermented by lactic acid bacteria. Like other foods made with leafy green vegetables, it contains good amounts of lutein and zeaxanthinantioxidants that can help promote eye health and reduce your risk of eye disease Sauerkraut may also support digestive health.
In a small Norwegian study of 34 people with irritable bowel syndrome IBSthose who added sauerkraut to their diet saw significant improvements in IBS symptoms To get the most health benefits, consider choosing unpasteurized sauerkraut.
Pasteurization kills beneficial bacteria. Sauerkraut is made from fermented shredded cabbage. Yogurt has also been associated with a wide variety of health benefits.
One review of 14 studies concluded that fermented milk products, including probiotic yogurt, may help reduce blood pressure — especially in those with high blood pressure Another study linked a higher intake of yogurt to improvements in bone mineral density and physical function in older adults This creamy dairy product may also help prevent weight gain.
A review funded by the Danone Institute International associated eating yogurt with a lower body weight, less body fat, and a smaller waist circumference Remember that not all yogurts contain probiotics, since these beneficial bacteria are often killed during processing. Additionally, opt for products with minimal sugar.
Probiotic yogurt is made from fermented milk. Although most fermented foods are generally considered safe, some varieties — including fermented milk products such as kefir — are more susceptible to contamination with toxins and bacteria Fortunately, advances in processing methods and quality control have reduced the risk of contamination and spoilage in commercially available fermented foods.
Practicing proper food safety when storing and handling fermented foods can further reduce the risks While there are currently no official guidelines regarding how often you should eat fermented foods, adding a few servings to your daily diet may be beneficial For the best results, start by eating one or two servings per day, and then slowly work your way up.
Fermentation may help increase both the shelf life and the health benefits of many foods. The probiotics in fermented foods have been associated with improvements in digestion and immunity, weight loss, and more 123. In addition to containing these beneficial probiotics, fermented foods aid in many other aspects of health and are an excellent addition to your diet.
Try this today: For an easy way to up your intake of fermented foods, try making a few simple adjustments to your diet. You can add probiotic yogurt to your parfaits, mix kimchi into rice bowls, and trade bacon for tempeh bacon. Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available.
VIEW ALL HISTORY. Kefir and kombucha are best known for being fermented, probiotic-rich beverages. This article reviews the differences between kefir and kombucha to…. Natto is a fermented soybean dish that is popular in Japan.
This article explains why natto is incredibly healthy and worth acquiring a taste for. Without sufficient digestive enzymes, your body is unable to break down food properly, potentially leading to digestive disorders and unpleasant…. A new study finds that people on the Atlantic Diet were less likely to develop metabolic syndrome, a set of risk factors for diabetes, heart disease….
New research suggests that eating a strict vegan or ketogenic diet can have a rapid positive effect on your immune system.
Salmon is a superfood packed with protein, minerals, and omega-3 fatty acids.
: Fermented dairy products| Make Your own Fermented Dairy Products – Mother Earth News | Miso is a seasoning made from fermented soybeans. It boasts an extensive array of health benefits and may be especially effective at lowering cholesterol and reducing insulin resistance. Insulin is responsible for transporting glucose from your blood to your tissues. When you sustain high levels of insulin for long periods, your body stops responding to it as usual, resulting in high blood sugar levels and insulin resistance. In one study, 21 people with prediabetes ate either fresh or fermented kimchi for 16 weeks. At the end of the study, those who ate fermented kimchi had decreased insulin resistance, blood pressure, and body weight In another study, people consumed either 7. The researchers found that higher kimchi intake led to greater decreases in blood sugar, cholesterol, and LDL bad cholesterol Kimchi is easy to make and can be added to everything from noodle bowls to sandwiches. Kimchi is made from fermented vegetables such as cabbage and radishes. Studies have found that it may help reduce insulin resistance and cholesterol levels. Sauerkraut is a popular condiment consisting of shredded cabbage that has been fermented by lactic acid bacteria. Like other foods made with leafy green vegetables, it contains good amounts of lutein and zeaxanthin , antioxidants that can help promote eye health and reduce your risk of eye disease Sauerkraut may also support digestive health. In a small Norwegian study of 34 people with irritable bowel syndrome IBS , those who added sauerkraut to their diet saw significant improvements in IBS symptoms To get the most health benefits, consider choosing unpasteurized sauerkraut. Pasteurization kills beneficial bacteria. Sauerkraut is made from fermented shredded cabbage. Yogurt has also been associated with a wide variety of health benefits. One review of 14 studies concluded that fermented milk products, including probiotic yogurt, may help reduce blood pressure — especially in those with high blood pressure Another study linked a higher intake of yogurt to improvements in bone mineral density and physical function in older adults This creamy dairy product may also help prevent weight gain. A review funded by the Danone Institute International associated eating yogurt with a lower body weight, less body fat, and a smaller waist circumference Remember that not all yogurts contain probiotics, since these beneficial bacteria are often killed during processing. Additionally, opt for products with minimal sugar. Probiotic yogurt is made from fermented milk. Although most fermented foods are generally considered safe, some varieties — including fermented milk products such as kefir — are more susceptible to contamination with toxins and bacteria Fortunately, advances in processing methods and quality control have reduced the risk of contamination and spoilage in commercially available fermented foods. Practicing proper food safety when storing and handling fermented foods can further reduce the risks While there are currently no official guidelines regarding how often you should eat fermented foods, adding a few servings to your daily diet may be beneficial For the best results, start by eating one or two servings per day, and then slowly work your way up. Fermentation may help increase both the shelf life and the health benefits of many foods. The probiotics in fermented foods have been associated with improvements in digestion and immunity, weight loss, and more 1 , 2 , 3. In addition to containing these beneficial probiotics, fermented foods aid in many other aspects of health and are an excellent addition to your diet. Try this today: For an easy way to up your intake of fermented foods, try making a few simple adjustments to your diet. You can add probiotic yogurt to your parfaits, mix kimchi into rice bowls, and trade bacon for tempeh bacon. Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available. VIEW ALL HISTORY. Kefir and kombucha are best known for being fermented, probiotic-rich beverages. This article reviews the differences between kefir and kombucha to…. Natto is a fermented soybean dish that is popular in Japan. This article explains why natto is incredibly healthy and worth acquiring a taste for. Without sufficient digestive enzymes, your body is unable to break down food properly, potentially leading to digestive disorders and unpleasant…. A new study finds that people on the Atlantic Diet were less likely to develop metabolic syndrome, a set of risk factors for diabetes, heart disease…. New research suggests that eating a strict vegan or ketogenic diet can have a rapid positive effect on your immune system. Salmon is a superfood packed with protein, minerals, and omega-3 fatty acids. Through studying specific metabolites in salmon, scientists now have a…. A new study shows how exposure to junk food content on Instagram increases cravings for salty or fatty foods and leads to feelings of stress, sadness…. Health experts share the most common mistakes people make when adopting the Mediterranean diet and offer tips on how you can avoid them. A Quiz for Teens Are You a Workaholic? How Well Do You Sleep? Health Conditions Discover Plan Connect. Nutrition Evidence Based 8 Fermented Foods and Drinks to Boost Digestion and Health. Medically reviewed by Jillian Kubala, MS, RD , Nutrition — By Rachael Ajmera, MS, RD — Updated on May 5, Probiotic yogurt. Frequently asked questions. The bottom line. Just one thing Try this today: For an easy way to up your intake of fermented foods, try making a few simple adjustments to your diet. Was this helpful? How we reviewed this article: History. May 5, Written By Rachael Ajmera, MS, RD. Mar 8, Medically Reviewed By Jillian Kubala, MS, RD. Share this article. Read this next. Originating in Eastern Europe, kefir is much like yogurt but is typically drank instead of eaten with a spoon. It's also a fermented dairy product that has live, active cultures that can help with digestion, according to the Mayo Clinic. Like yogurt, it also contains protein, calcium and B vitamins. The review also determined that kefir can alter the gut microbiota in a positive way and has a number of antibacterial and antifungal properties. What's more, researchers note that kefir has significant antitumor activities against multiple types of cancer cells. However, more studies should be done on the health benefits of kefir to really solidify these benefits. Often considered a bit of an indulgence, sour cream is made by "souring" pasteurized cream with lactic acid-producing bacteria. Fun fact: Sour cream must contain at least 18 percent milkfat to be technically considered sour cream, according to the Food and Drug Administration FDA. The high fat content is why people frequently nix it from their grocery lists when they're trying to cut calories and lose weight. Because sour cream has the same lactic acid-producing bacteria as other fermented dairy products, it can boast some of the same health benefits. However, it's high in fat and calories; just one tablespoon contains nearly 24 calories and more than 2 grams of fat, according to the USDA , so you might want to enjoy it sparingly. Because not all types of cheese are fermented, look for live active cultures on the label to determine whether they contain probiotics. Both soft-fresh cheese and aged cheeses can be fermented; for example, fresh cheeses such as cottage cheese, cream cheese and ricotta are made by coagulating milk with lactic acid, according to Think USA Dairy. Full-fat cheese is higher in saturated fat, but eating small amounts of minimally processed cheese can definitely be part of a healthy diet. And if you're concerned about the saturated fat content, know that you can choose a low-fat cheese to reap the benefits. Nutrition Beverages Milk. Stock Up on These 5 Fermented Dairy Foods for Good Gut Health By Kelsey Casselbury Updated Oct 6, Medically Reviewed by Beza Tekola, MD. If you don't have lactose intolerance, consider adding these fermented dairy foods to your meal plan. Video of the Day. Buttermilk is a popular ingredient in baked goods. Yogurt provides both calcium and protein for healthy bones. Tip Although all yogurt contains sugar in the form of lactose, which is naturally occurring in milk products, you can avoid added sugar by opting for plain yogurt instead of flavored. |
| Make Your own Fermented Dairy Products | This allows some Carbohydrate metabolism and obesity people to Fermnted yoghurt, for example, without problems. Fig provucts Making fermented milk produccts Fermented dairy products bringing Recovery nutrition for triathletes into the perfect environment and allowing the good bacteria to multiply. Whey is drained off from the coagulum. Some breakdown of protein also takes place in the yeast metabolism, from which Kefir derives its special yeast aroma. It does not store any personal data. |
| 8 Fermented Foods and Drinks to Boost Digestion and Health | This fermented product holds the same amount of proteins and fats as the basic liquid used to produce it. It plays a significant role in preventing asthma, some gastro diseases, or infections. However, just like with all fermented milk drinks — do not take too much but be rather moderate! Also, it is best to take it in the morning due to the high level of fats. Some people use it in their diet to lose weight by drinking it at night to prevent hunger in the morning. This is not something I would recommend. Sometimes, non-dairy milk such as coconut, soy, and almond milk are used for making yogurt by adding microorganisms that cause fermentation. During ancient times, sour cream was obtained by simply letting the cream go sour on its own. However, today, a proactive process is followed to ferment cream to make it sourer. The addition of lactic acid bacteria such as streptococcus thermophilus to the cream stimulates the process of fermentation, causing the flavors to become tangy and the texture thicker and smoother. Sour cream is used as a healthier alternative to mayonnaise in several dishes as it has a much lower fat content and fewer calories. It is a fermented milk product, obtained by fermenting regular cream with other kinds of lactic acid bacteria. This product can later be used for many purposes. Some of them are turning it into a dip when expecting guests, putting it on bread, or even melting it in the microwave. One thing you should be warned about is store-bought sour cream which is nothing compared to what you can make at home. If you can — make your own! You are all familiar with buttermilk, which is the liquid you drain off when making butter. However, the cultured form of this drink is aiming higher and people use it for more than just eating. Unlike its sibling, the regular buttermilk, this one is more used for cooking. Cultured buttermilk is boosted by lactic bacteria in order to grow probiotic features thanks to the good bacteria. As I already mentioned, cultured buttermilk is used in the kitchen and is highly appreciated. You can use it to tender your meat, flavor it, or even dip the meat in cultured buttermilk before breading it. Moreover, it is always welcome when used for pastry or baked goods. The thing this product has is very characteristic due to the lactic acid. This is a product that can be found in the store but can also be made at home. The process is not complicated at all. The real one should have a tiny amount of chunks in it but people are completely capable of making it chunk-free. We already had similar products kefir and yogurt , so this time we will give you clabbered milk which is quite similar to buttermilk. The culturing process behind clabbered milk is something special. People did it like that back in the day and this tradition is still followed. Instead you should have ready-made ones that can be found in the food or air! Drinking clabbered milk brings nothing but wellness to your body. It is excellent for digestive purposes, the immune system and it can impact our cholesterol levels and carcinogens. However, if you decide to make it at home find recipes online , make sure that you use unpasteurized milk in order to have all the probiotics you need. This can only be reached by using raw milk, which is full of lactic acid bacteria. It is completely safe to use as long as you use unpasteurized milk. Cultured butter is derived from heavy cream which contains fats and liquids which can be separated in the process of churning later. You get cultured butter when you culture the cream before churning! This way you get a very creamy and tangy flavor. The cultured butter is high in fats but it is very delicious! You will notice how special its flavor is and it is also very easy to make it at home. Making fermented milk actually means bringing it into the perfect environment and allowing the good bacteria to multiply. You have to warm up and contain the fresh milk in order to let it ferment. Start by understanding that If the milk is warm it allows the lactic acid to multiply rapidly and will sour at some point. For example, if you have freshly drawn milk it should have a temperature of some 38 degrees C. At this temperature, it will start the process of fermentation which usually lasts 24 hours the best case scenario. Anyway, if you have regular milk from the store which is more probable , you want to put it in a warm place, preferably facing the sun. Later, if the milk is still warm, you should cool down the milk to a temperature of some 16 degrees C. To do so, store it somewhere cooler and wait to see the results. If you want to speed up the fermentation process and cool down the milk, use the running water. It should decrease the temperature to 16 degrees C in an hour. At this stage, the growth of bacteria will be reduced and the cultured milk will last longer. This is the so-called natural souring and is mostly used when producing dairy products such as sour cream, yogurt, kefir. Other less known fermented products, typical for Southeastern Europe, are pavlaka like sour cream but creamier or kiselo mleko a similar product. The fermented drinks comprise a valuable component in our lives, always present on the fridge shelves, and very enjoyable for consumption. There are debates regarding this topic, but it usually turns out it is definitely not bad for you if taking an advisable amount. Even more, it has proven its positive effects on the human organism plenty of times [ 1 ]. It has been in usage for health benefits in the fights against hay fever, diarrhea, high blood pressure, or the common cold. It also has the potential to play a significant role in the treatment of cancer, asthma, diabetes [ 2 ]. What links here Related changes Upload file Special pages Permanent link Page information Cite this page Get shortened URL Download QR code Wikidata item. Download as PDF Printable version. In other projects. Wikimedia Commons. Dadiah is a traditional fermented milk of West Sumatra , Indonesia prepared with fresh, raw , and unheated buffalo milk Fermented milk products or fermented dairy products , also known as cultured dairy foods , cultured dairy products , or cultured milk products , are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus , Lactococcus , and Leuconostoc. Products [ edit ] Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more. Rennet extract may be added to make a thicker product. diacetylactis , Leuconostoc mesenteroides subsp. cremoris , biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris [1] Mesophilic fermented pasteurized milk Acidophilus milk acidophilus cultured milk 0. Canadian Dairy Commission. Archived from the original on Retrieved Anthropology of Food 4. doi : National Dairy Council. Archived from the original on September 25, Arla Foods. genus Lactococcus gen. ISSN Wikimedia Commons has media related to Fermented dairy products. Authority control databases : National Czech Republic. Categories : Milk Fermented dairy products Sour foods. Hidden categories: CS1 Swedish-language sources sv All articles with dead external links Articles with dead external links from December Articles with permanently dead external links Articles with short description Short description is different from Wikidata All articles with unsourced statements Articles with unsourced statements from January Commons category link is on Wikidata Articles with NKC identifiers. Toggle limited content width. acidophilus milk. leben , kishk , rayeb. kiselo mlyako , katak , ayryan and kefir. kefír or acidofilní mléko. kærnemælk , tykmælk , and ymer. soured milk and kefir. Sauermilch or Dickmilch soured milk or thickened milk , Quark. xinogalo or xinogala ξινόγαλα , ariani αριάνι , kefiri κεφίρι. aludttej , joghurt , kefir , tejföl. skyr and súrmjólk. dahi , lassi , chaas or Moru Indian ButterMilk , mattha , mishti doi and shrikhand. doogh , kashk , ghara. Japan more info ja. Calpis , Yakult. rūgušpiens , kefīrs , paniņas , lakto. rūgpienis , kefyras. kiselo mleko. airag , byaslag , tarag , khuruud. |
| We Recommend | Simply pour the liquid into a blender and mix with fresh fruit such as strawberries, blueberries or mangos. Chevre is a fresh, usually soft, goat cheese. Following is a simple cheese for beginners, and a mild-flavored introduction for those who may not be familiar with the distinctive tanginess of goat cheeses. Then, cool the milk to about 72 degrees. Pour the mixture into a bowl and add one package of commercial chevre culture. Cover the bowl with plastic wrap and allow it to sit at room temperature until the curds and whey separate 18 to 24 hours. Pour the curds into a strainer lined with cheesecloth, then tie them into a bundle and allow them to drain overnight at room temperature. In the morning, salt the curds to taste. Eat the curds plain or press them into decorative molds. Roll the formed cheese in fresh herbs such as chives, dill or thyme, and store your chevre in a jar covered with olive oil and herbs. Traditionally, these fermented foods tend to have a smooth and tangy, yet light flavor. They help boost your immune system and are easier on the stomach than other dairy foods because the bacteria added to milk break down the natural lactose in the milk. There are two specific strains of bacteria that are most commonly referred to as probiotics: Bifidobacterium and Lactobacillus acidophilus. Subscribe today to start living wisely, cutting costs, and reducing your carbon footprint with exciting solutions for achieving a truly independent lifestyle! This year of MOTHER EARTH NEWS is sure to be our best! Spend less cash on groceries by growing and preserving your own food Shave off your energy bill and reduce your reliance on the grid with DIY hacks anyone can achieve Explore small-scale animal husbandry for provisions, profit, and land management. Close side navigation panel. Close search panel. By Lynn Keiley. Email Print Facebook Facebook Pinterest X X. Goat cheese makes a great topping for salads, while kefirsmoothies and yogurt paired withfruit and granola make healthysnacks. Photo courtesy Scott Hollis. Yogurt is the most popular cultured dairy food in America. Make your own delicious and nutritious fermented dairy treats! the dairy products. These cultured foods boost your immune system, provide calcium and aid your digestion. For those with lactose intolerance, these foods are also a welcome alternative. Then, allow it to cool to between and degrees. Stir in the culture and mix well. Pour the mixture into a quart jar and put on the lid. Colouring and sugar in the form of sucrose, glucose or aspartame a sugar-free diet sweetener are often added together, with the flavouring. When necessary stabilizers may also be added to modify the consistency. The additives increase the DM Dry Matter content of the finished yoghurt; a typical composition for fruit yoghurt is:. Numerous factors must be carefully controlled during the manufacturing process in order to produce a high-quality yoghurt with the required flavour, aroma, viscosity, consistency, appearance, freedom from whey separation and long shelf life:. Pre-treatment of the milk thus includes a number of measures which are all very important to the quality of the end product. The mechanical treatment to which yoghurt is subjected during production also affects its quality. In order to be able to produce a high quality yoghurt, the milk intended for yoghurt production must be of the highest bacteriological quality. It must have a low content of bacteria and substances which may impede the development of the yoghurt culture. The milk must not contain antibiotics, bacteriophages, residues of CIP solution or sterilizing agents. The dairy should therefore obtain the milk for yoghurt production from selected, approved producers. The milk must be very carefully analysed at the dairy. A fat content of 0. An increase in the total DM content, particularly the proportion of casein and whey proteins, will result in a firmer yoghurt coagulum, and the tendency to whey separation will then be reduced. The disaccharide sucrose, or a monosaccharide such as glucose, can be added alone, or in conjunction with fruit addition. To satisfy dieters, among whom diabetics are an important category, sweeteners should be used. A sweetener has no nutritive value, but tastes very sweet, even in very small doses. Hydrophilic colloids can bind water. They increase the viscosity and help to prevent whey separation in yoghurt. The type of stabilizer and the rate at which it should be added must be determined experimentally by each manufacturer. The product may acquire a rubbery, hard consistency if the wrong stabilizer, or an excess of stabilizer, is used. Correctly produced, natural yoghurt requires no addition of stabilizers, as a firm, fine gel with a high viscosity will occur naturally. Stabilizers can be used in fruit yoghurts and must be used in pasteurized and whipped yoghurt. Stabilizers 0. The air content of the milk used to make fermented milk products should be as low as possible. However, some admixture of air is unavoidable if the MSNF content is increased by addition of milk powder. If this is done, the milk should be deaerated as part of the subsequent processing. Zoom Fig The main motives for homogenizing milk intended for cultured milk production are to prevent creaming during the incubation period and to assure uniform distribution of the milk fat. Homogenization also improves the stability and consistency of fermented milks, even those with low fat contents. Homogenization with subsequent heating at high temperature, usually 90 — 95 °C for about five minutes, has a very good influence on the viscosity of the final yoghurt. Table The homogenization temperature is 60 °C in all cases. The viscosity is measured with a simple viscosimeter SMR viscosimeter at 20 °C, and the result is given in seconds for ml of product to pass a nozzle of a certain diameter. Figure The viscosity of full-stream homogenized milk runs parallel to the homogenization pressure, regardless of whether it has been subjected to ordinary heat treatment or not. The table also shows that high-temperature heat treatment makes the product more viscous. As a general recommendation, the milk should be homogenized at 20 — 25 MPa and 65 — 70 °C to obtain optimum physical properties in the product. Homogenization is frequently utilized even in production of low-fat cultured milks. Some producers homogenize their yoghurt milk up to 40 MPa bar and at temperatures up to 95 °C. For certain recipes these higher parameters have a positive influence on both viscosity and stability. The question of single- or double-stage homogenization is sometimes discussed. Generally speaking, this is a matter of the design of the homogenization system and of the homogenizer head in particular. Influence of homogenization and heat treatment on the viscosity of a cultured milk Swedish filmjölk. Optimum results are achieved by heat treatment at 90 — 95 °C and a holding time of about five minutes. In particular, the β-lactoglobulin, which is the principal whey protein, interacts with the κ-casein, thereby helping to give the yoghurt a stable body. UHT treatment and sterilization of milk intended for culturing do not, however, have the same favourable influence on viscosity, for reasons not yet fully understood. Culture laboratories today produce a wide range of customized yoghurt cultures. Dairies can choose branded yoghurt cultures or mix cultures themselves to get their own requirements for the final yoghurt. Some cultures will give the final yoghurt different mouth thickness and gel firmness. Other cultures that influence fermentation time and post acidification. Cultures are also adapted to the type of yoghurt that should be produced e. stirred type, set type, drink type and concentrated. In earlier times it was common that dairies bought a mother culture from a culture laboratory. The dairy then propagated the culture itself in water baths and bulk starter tanks to get enough for the yoghurt production. This system is rarely used today. It is so much easier and safer to use the highly concentrated cultures produced by the culture company. These cultures are distributed deep frozen or freeze dried. The coagulum formed during fermentation is sensitive to mechanical treatment. This makes the selection and dimensioning of pipes, valves, pumps, coolers, etc. The pre-treatment of the milk is the same, regardless of whether set or stirred yoghurt is to be produced. It includes standardization of the fat and DM contents, homogenization and heat treatment. The milk storage tanks, from which the milk is pumped to the process line, are not shown in the figure. It is assumed that the milk has been standardized to the required fat content and pre-pasteurized before entering the line. In the example, standardization of the DM content takes place by adding milk powder or protein powder. The milk, increased in DM by adding milk powder, should preferably be deaerated to reduce the risk of whey separation in the final yoghurt. Any additives, such as stabilizers, vitamins, etc. From the balance tank 1 , the milk is pumped to the heat exchanger 2 , where it is pre-heated regeneratively to about 65 °C and fed to the deaerator. From the pre-heater the milk is deaerated in a vacuum vessel. The milk enters about 65 ºC. Due to the vacuum the outlet temperature from the deaerator will be ºC lower than the inlet temperature. The deaerated milk continues to the homogenizer 4 and is homogenized at a pressure of approx. The homogenized milk flows back through the regenerative section to the pasteurization section of the heat exchanger 2 and is reheated to 90 — 95 °C. The milk then flows to a holding section dimensioned for a holding time of five minutes. The tubular holding section shown in Figure After pasteurization, the milk is cooled, first in the regenerative section and then with water, to the desired inoculation temperature typically 40 — 45 °C. Alternatively, if set yoghurt is to be produced, and the pre-treatment capacity does not match the packing capacity, the milk is cooled to a temperature below 10 °C preferably 5 °C. When the yoghurt milk has been pre-treated and cooled to inoculation temperature, the procedure for further treatment depends on whether set, stirred, drink, frozen or concentrated yoghurt is to be produced. The block diagrams in Figures The quality of the yoghurt in terms of texture and flavour depends on the design of the plant, the treatment of the milk and the treatment of the product. Modern plants are designed to satisfy demands for high production, continuous treatment and high quality. The level of automation varies, and complete CIP systems are normally integrated into the plants. The level of automation is usually high in large-scale production. Excessive mechanical treatment of the product must be avoided, as it may cause product defects such as thin consistency and whey separation. The total amount of treatment to which the product is subjected must be taken into consideration when the plant is designed. The choice of suitable equipment and the matching and optimization of the plant are consequently a question of achieving a suitable balance between cost and quality. In modern plants, stirred and set types of yoghurt are often produced concurrently. In the production of set yoghurt, the product flow is continuously controlled from the point where the milk is accepted in the pre-treatment section to the packaging of the product. In the production of stirred yoghurt, the pre-treatment of the milk is continuous up to the point at which it is pumped into the incubation tanks, to which the culture is added. The continuity is interrupted by the time-consuming incubation, which must be free from any physical disturbance. A typical plant for continuous production of a relatively large volume of stirred yoghurt is shown in Figure The pre-treated milk, cooled to incubation temperature, is pumped to the incubation tanks 7 in succession. Simultaneously, freeze dried or deep frozen culture is dosed into the milk stream. After a tank has been filled, agitation commences and continues for a short time to assure uniform distribution of the starter culture. The incubation tanks are insulated, to ensure that the temperature remains constant during the incubation period. The tanks can be fitted with pH meters to check the development of acidity. In typical production of stirred yoghurt the incubation period is hours at 42 — 43 °C, when highly concentrated culture about 0. The relative short incubation time indicates that the multiplication generation period is fast. For typical yoghurt bacteria, the generation period is some 20 — 30 minutes. To attain optimum quality conditions, cooling to 15 — 22 °C from 42 — 43 °C should be accomplished within 30 minutes after the ideal pH-value has been reached, to stop further development of bacteria. Many parameters in the line are responsible for the final quality. In the final stage of incubation, when the required pH normally about 4. This temporarily stops any further increase in acidity. At the same time, the coagulum must be subjected to gentle mechanical treatment, so that the final product will have the correct consistency. In some cases a strainer or a structurizing valve is built into the line, prior to the cooler, in order to optimize the yoghurt structure and appearance. Cooling takes place in a plate heat exchanger 8 , which is designed to give a gentle mechanical treatment of the product. The capacities of pump and cooler are often dimensioned to empty a tank in about 30 minutes in order to maintain a uniform product quality. However, some cultures are specially adapted to stop when reaching pH e. These cultures are fermenting very slow in this pH area and thus a longer cooling time to ºC can be accepted. The cooled yoghurt is pumped to buffer tanks 9 before being routed to the filling machine s After cooling to 15 — 22 °C, the yoghurt is ready for packing. Fruit and various flavourings can be added 10 to the yoghurt when it is transferred from the buffer tanks to the filling machines. This is done continuously with a variable-speed metering pump, which feeds the ingredients into the yoghurt in the fruit-blending unit shown in Figure The blending unit is static and hygienically designed to guarantee that the fruit is thoroughly mixed into the yoghurt. The fruit metering pump and the yoghurt feed pump operate synchronously. The fruit should be as homogeneous as possible. A thickener in the form of pectin can be added. The proportion of pectin is hardly ever higher than 0. Proper heat treatment is an extremely important stage in the pre-treatment of fruit additives. Scraped-surface heat exchangers, tubular heat exchangers or tanks with scraper units, can be used for adequate pasteurization of whole berries or fruit with solid particles. The temperature programme should be such that all vegetative microorganisms are inactivated without impairing the taste and texture of the fruit. Continuous production, with rapid heating and cooling, is therefore important with regard to product quality and economic aspects. Following the heat treatment, it is important that the fruit is packed in sterilized containers under aseptic conditions. Deterioration of cultured milk products is too often caused by reinfection from inadequately treated fruit. Various types of filling machines are used to pack yoghurt. The sizes of the packages vary from one market to another. In general, the total packing capacity should match the capacity of the pasteurization plant, so as to obtain optimal running conditions for the plant as a whole. As mentioned, the plant design is one important factor affecting the quality of the yoghurt and, of course, all other cultured products. Curve A represents the ideal situation, when all operations that influence the structure and viscosity are optimized. It is inevitable that the product will become less viscous while being treated, since yoghurt belongs to the class of products with thixotropic flow behaviour. However, if all parameters and equipment are fully optimized, the viscosity will be almost fully regenerated, and the likelihood of syneresis occurring will be minimized. Curve B shows the result when the product has been maltreated on its way from the incubation tank up to packaging and cold storage. If the yoghurt coagulum has been treated too hard, the viscosity will be too low, resulting in a liquid product with high risk for whey separation. In order to reduce installation costs, it is possible to use the same plant for production of both stirred and set yoghurt. The pre-treatment of the milk intended for either product is identical up to cooling down to incubation temperature. The starter is metered into the stream of milk as it is pumped from an intermediate storage tank to the filling machine. Set yoghurt is produced by adding culture to pasteurized and cooled milk. Prior to the filling machine the mix of milk and culture is heated to exact fermentation temperature. Aroma may be added in line. The packed mixture is transported to an incubation room where the coagulation is made. When ready, the set-type yoghurt is then cooled in a cooling tunnel. The most frequently used system for production of set yoghurt is illustrated in Figure This system offers flexibility in production planning, because it is not necessary to match pre-treatment capacity to packing capacity. The milk, pre-treated in the same way as for stirred yoghurt, is cooled to a temperature of less than 10 °C, preferably to 5 °C, and pumped into one, two or more tanks 1. Following culture inoculation and thorough stirring, the milk is ready to be heated in-line 2 to exact incubation temperature, before being packed 4 in containers. Flavouring can be continuously metered into the milk stream prior to the filling machine. If fruit or additives with particles are added these have to be dosed into the packages or cups first before they are filled with inoculated milk. It is, however, important to remember that additives with low pH have a negative influence on fermentation. Following packaging the packages, after crating and palletizing, are trucked into either of two systems for incubation and subsequent cooling, viz. The crates are normally stacked on pallets, which are then trucked into the incubation room. This ensures uniform quality, provided that the temperature is accurately controlled. When the empirically determined optimum pH typically 4. The normal target temperature is 18 — 20 °C; it is important to stop further growth quickly, which means that a temperature of about 35 °C should be reached within 30 minutes, and 18 — 20 °C after another 30 — 40 minutes. Final cooling, normally down to 5 °C, takes place in the cold store, where the products are held to await distribution. Cooling efficiency depends on the size of the individual package, the design and material of the packages, the depth of the crate stack, the spacing between individual packages in each crate, and the design of the crates. A smaller, free cross-section will require higher airflows, which also means higher energy consumption. The pallets crates are stationary during incubation. In a typical incubation period of 3 — 3. The cooling capacity should be adequate to achieve the above-mentioned temperature programme. There is a body of research that links fermented dairy foods, like yogurt and cheese, along with non fermented dairy products to reduced risk for Type 2 diabetes, which is estimated to affect million people worldwide by This year, in particular, as well as this time of year, with cold and flu season upon us, we are looking for ways to better support out immune system. The healthy bacteria found in fermented foods may be a way to do just that. A perfect example of functional foods in action is fermented dairy foods. In addition to the immune enhancing vitamin D provided by dairy foods, studies show an association between yogurt consumption and an improved gut immune response. Yogurt aids in the digestion of lactose, making it a good choice for those with lactose intolerance. Fermented dairy contains compounds that are being investigated for anti inflammatory, antioxidant, and anti hypertensive properties which are important for preventing certain chronic diseases. Some studies show that the breakdown of dairy proteins through fermentation may create substances that improve blood pressure control. Dairy remains an important component of the DASH eating pattern, which recommends up to three servings of low fat dairy per day to help improve blood pressure control. While more studies are needed to fully realize the impact of fermented foods on our health, a daily does for digestion can do a body good. There are plenty of ways to incorporate fermented dairy foods into your daily routine! Research shows that most Americans eat a breakfast low in protein, while dinner tends to be protein heavy. Instead, aim for protein at every meal. Milk at meals is a nutritious choice, providing 13 essential nutrients and 8 grams of high quality protein, and adding fermented dairy takes it up another notch. Images and Texts are Clickable. Banana Bread Overnight Oats. Fermented Warm Grain Bowl. Sheet Pan Mediterranean Shrimp. Kefir Pumpkin Pie Smoothie. Roasted Garlic and White Bean Dip. |
Fermented dairy products -
That's why milk kefir and yogurt tend to be lower in sugar and often higher in some B vitamins than fresh milk.
It's also why many people who are lactose intolerant can tolerate small amounts of hard cheeses or fermented dairy products. When using grass-fed milk, it's also a good source of healthy fats such as conjugated linoleic acid as well as true, preformed vitamin A and vitamin K.
Yogurt and similar foods are rich sources of probiotics, and researchers consider cultured milk to be a functional food. That means that it conveys more health benefits than nutrition alone.
Indeed, clinical studies have found that yogurt consumption supports the immune system, weight loss, and better metabolic health.
It also appears to have a therapeutic effect on digestion, by helping to support and diversify gut microbiota. To make fermented dairy foods, you'll need two basic ingredients. Milk and a source of beneficial bacteria.
That's it. You can use any type of milk. Whole, low-fat, and even skim milk work for most fermented milk products. Avoid using plant-based milks, such as coconut milk.
Plant-based milks lack the amino acids and protein structure you'll find in regular milk. In absence of milk proteins, plant-based milk ferments will lack structure, and so you'll need to add thickeners that you don't need when you use real milk.
So, it's best to use specific recipes developed for their use. In addition to milk, you'll also need a source of bacteria. For most cultured dairy foods, you'll use a starter culture or mother culture.
These dairy cultures contain live active bacteria, such as streptococcus thermophilus and lactobacillus bulgaricus. This starter can come in the form of a special culture, such as kefir grains which are added to milk, strained, and then reused, or an heirloom yogurt starter from a previous batch.
For other fermented milk products, you'll depend on wild bacteria. This is the case for bonny clabber, a type of wild-fermented milk that thickens to curds as it sits. Instead of a starter, it depends on the native bacteria in raw milk to ferment correctly.
Once you've added the bacterial culture to your milk, you simply need to wait. Some forms of cultured milk depend on warm temperatures, while others benefit from culturing at room temperature.
For those foods, such as yogurt, that need warmth to culture correctly. So you'll add the starter to warm milk. While others, such as kefir, work well by adding the starter directly to cold milk and letting it ferment at room temperature.
When it's done, and pleasantly sour, you'll transfer it to the fridge for cold storage. The fermentation time varies depending on the individual recipe and which fermented milk product you're making.
Yogurt, for example, typically ferments within about 4 to 6 hours while kefir can take 1 to 2 days. Most varieties of cheese will need to age much longer, but fresh cheeses such as cream cheese and chèvre have a shorter fermentation period. These recipes for yogurt, kefir, and other fermented dairy foods are easy to make, and you'll also have plenty of ideas about how to use them in novel ways in the kitchen.
The fruit metering pump and the yoghurt feed pump operate synchronously. The fruit should be as homogeneous as possible. A thickener in the form of pectin can be added. The proportion of pectin is hardly ever higher than 0.
Proper heat treatment is an extremely important stage in the pre-treatment of fruit additives. Scraped-surface heat exchangers, tubular heat exchangers or tanks with scraper units, can be used for adequate pasteurization of whole berries or fruit with solid particles.
The temperature programme should be such that all vegetative microorganisms are inactivated without impairing the taste and texture of the fruit. Continuous production, with rapid heating and cooling, is therefore important with regard to product quality and economic aspects. Following the heat treatment, it is important that the fruit is packed in sterilized containers under aseptic conditions.
Deterioration of cultured milk products is too often caused by reinfection from inadequately treated fruit. Various types of filling machines are used to pack yoghurt. The sizes of the packages vary from one market to another. In general, the total packing capacity should match the capacity of the pasteurization plant, so as to obtain optimal running conditions for the plant as a whole.
As mentioned, the plant design is one important factor affecting the quality of the yoghurt and, of course, all other cultured products.
Curve A represents the ideal situation, when all operations that influence the structure and viscosity are optimized. It is inevitable that the product will become less viscous while being treated, since yoghurt belongs to the class of products with thixotropic flow behaviour.
However, if all parameters and equipment are fully optimized, the viscosity will be almost fully regenerated, and the likelihood of syneresis occurring will be minimized. Curve B shows the result when the product has been maltreated on its way from the incubation tank up to packaging and cold storage.
If the yoghurt coagulum has been treated too hard, the viscosity will be too low, resulting in a liquid product with high risk for whey separation. In order to reduce installation costs, it is possible to use the same plant for production of both stirred and set yoghurt. The pre-treatment of the milk intended for either product is identical up to cooling down to incubation temperature.
The starter is metered into the stream of milk as it is pumped from an intermediate storage tank to the filling machine.
Set yoghurt is produced by adding culture to pasteurized and cooled milk. Prior to the filling machine the mix of milk and culture is heated to exact fermentation temperature. Aroma may be added in line. The packed mixture is transported to an incubation room where the coagulation is made.
When ready, the set-type yoghurt is then cooled in a cooling tunnel. The most frequently used system for production of set yoghurt is illustrated in Figure This system offers flexibility in production planning, because it is not necessary to match pre-treatment capacity to packing capacity.
The milk, pre-treated in the same way as for stirred yoghurt, is cooled to a temperature of less than 10 °C, preferably to 5 °C, and pumped into one, two or more tanks 1. Following culture inoculation and thorough stirring, the milk is ready to be heated in-line 2 to exact incubation temperature, before being packed 4 in containers.
Flavouring can be continuously metered into the milk stream prior to the filling machine. If fruit or additives with particles are added these have to be dosed into the packages or cups first before they are filled with inoculated milk. It is, however, important to remember that additives with low pH have a negative influence on fermentation.
Following packaging the packages, after crating and palletizing, are trucked into either of two systems for incubation and subsequent cooling, viz. The crates are normally stacked on pallets, which are then trucked into the incubation room.
This ensures uniform quality, provided that the temperature is accurately controlled. When the empirically determined optimum pH typically 4. The normal target temperature is 18 — 20 °C; it is important to stop further growth quickly, which means that a temperature of about 35 °C should be reached within 30 minutes, and 18 — 20 °C after another 30 — 40 minutes.
Final cooling, normally down to 5 °C, takes place in the cold store, where the products are held to await distribution. Cooling efficiency depends on the size of the individual package, the design and material of the packages, the depth of the crate stack, the spacing between individual packages in each crate, and the design of the crates.
A smaller, free cross-section will require higher airflows, which also means higher energy consumption. The pallets crates are stationary during incubation. In a typical incubation period of 3 — 3. The cooling capacity should be adequate to achieve the above-mentioned temperature programme. As a guide, the total cooling time is about 65 — 70 minutes for small packages 0.
A low-viscosity drinkable yoghurt, normally with a low fat content, is popular in many countries. The composition can be the same as for stirred yoghurt but can also be reduced in DM by e.
dilution with water. The yoghurt intended for production of drinking yoghurt is produced in the ordinary way with fermentation in tanks. In order to get a stable drinking yoghurt without sedimentation, a stabilizer commonly pectin but also modified starch or CMC are used should be added to the product before cooling.
The yoghurt with added pectin is homogenized prior to cooling to get optimal stabilizing effect. Shelf life of a fermented milk product is dependent on a number of visible and organoleptical factors like whey separation, changes in viscosity, structure, colour, acidity and aroma.
It is of course also dependent on bacteriological defects. Because of the tendency towards larger and more centralized production units, the markets are becoming geographically larger and transport distances longer. In some cases, the sales district may be so large that only one delivery per week is economically justifiable.
This, in turn, necessitates methods which extend the shelf life of the product beyond normal. In some countries, it is difficult to maintain the integrity of the cooling chain.
Therefore, there is a demand for a sterilized yoghurt that can be stored at room temperature. It should be noted that if the microorganisms in the yoghurt are killed by heating, the product is then, according to the definition in many countries, not allowed to be called yoghurt.
They can however be called "yoghurt based". In aseptic production, measures are taken to prevent the yoghurt from being infected by yeast and moulds. These microorganisms would destroy the product, as they can survive and multiply in an acid environment and can cause off-flavours and whey separation.
The prime measure is thorough cleaning and sterilization of all surfaces in contact with the product. The special feature of aseptic production is, however, that it takes place under aseptic conditions; using aseptic tanks which are permanently pressurized with sterile air, remote-controlled aseptic valves, aseptic metering devices for fruit and aseptic filling machines.
Infection by airborne microorganisms can then be prevented. This extends the shelf life of the product significantly. Hygienic conditions must be maintained in all food industries, not only in the equipment coming in direct contact with the product, but also in the premises where production takes place.
A system based on filtration of the air through absolute filters, as shown in Figure to a high standard of purity. In this system one main filter and a fan are serving four tanks. An alternative is that each tank is equipped with its own filter. An absolute filter is capable of trapping particles larger than 0.
Each system or tank to be supplied with air is equipped with an extra pipe for the air and a safety system to prevent the tank from imploding as a result of the vacuum created by the drop in temperature after cleaning. Air velocity is approx.
The filter is normally placed in the process room, with the result that all contaminant particles in the ambient air will eventually be filtered out, thereby creating Clean Room conditions.
Similar systems are used in bacteriological laboratories, hospital operating theatres and pharmaceutical factories. However, the most critical areas for re-infection are at fruit addition and packaging.
It is therefore of high importance that contamination can be excluded during these operations and that a high hygienic filling machine is used. Production and packing under aseptic or high hygiene conditions are important prerequisites to improve shelf life and production safety of a yoghurt for cold distribution.
Heat treatment of yoghurt is another method to prolong its shelf life. Dependent on temperature used the product can be stored chilled or ambient. The heat treatment temperature is dependent on a number of factors as: milk quality, milk pre-treatment, pH of yoghurt, fruit quality, particle size, stabilizer type and microbiological requirements of the final product.
All types of yoghurt stirred, set, drinking and concentrated can be prolonged in shelf life by heating. Heat treatment of yoghurt prolongs its shelf life by:. In production of stirred yoghurt, the coagulum from the incubation tanks can be heat-treated at 60 — 70 °C for a few seconds. This heat-treatment will minimize post-acidification, giving the yoghurt a bacteriological shelf life in cold store of 1 — 2 months if packed under high hygienic conditions.
If the aim is to produce a yoghurt for ambient storage the heating temperature should be in the range of 75 — °C for some seconds and dependent on factors as milk quality, milk treatment, pH of yoghurt etc.
The product should, in all cases, be packed in an aseptic filling machine to prevent reinfection, as in Figure Viscosity reduction and whey separation are associated with heating of fermented milk.
These problems can however be avoided by using stabilizers. The stabilizers will re-build the rheological properties of the product. Set yoghurt can be heat-treated at e.
The time is of course dependent on the size and shape of the package. Also for set type a stabilizer should be used. Drinking yoghurt may have the same composition as ordinary milk. It is however popular in many countries to dilute the product with water. Pectin is a common stabilizer used to avoid sedimentation and whey separation as well as to improve the viscosity and the mouth feel of the product after heating.
Other stabilizers which can be used are modified starch e. If pectin is used it is preferably added as a water solution to the yoghurt prior to the final heat treatment. In order to get the optimal stabilizing effect of the pectin, mechanical treatment e.
homogenization, should take place. In some countries the use of stabilizers is forbidden by law or is only permitted to a limited extent. Other additives to the drinking yoghurt are sugar and fruit concentrate or aroma.
Heating to a temperature of about 75 °C and above kills all the virulent microorganisms in the yoghurt. A process line for heat treatment of yoghurt can also be used for production of pudding and desserts. Frozen yoghurt can be manufactured in two ways. Either, the yoghurt is mixed with an ice cream mix or an ice cream mix is fermented, before further processing.
In the latter alternative a conventional line for production of stirred type yoghurt can be used. The incubation time of the yoghurt mix is appreciably longer than for normal yoghurt production.
This is because the yoghurt mix contains much more carbohydrates than normal yoghurt. For both alternatives further processing will be identical with the conventional production of ice cream.
See Chapter 19 Ice cream. Frozen yoghurt can be divided into soft-served and hard-frozen types. The mix intended for soft-served yoghurt differs somewhat from that of the hard-frozen type.
Typical recipes are:. Concentrated yoghurt is produced in many countries. It Is also known under names as Strained yoghurt, Greek yoghurt, Labneh, Skyr, etc. In concentrated yoghurt the DM of the product is increased after fermentation.
Whey is drained off from the coagulum. There are two main production methods used today:. In both cases standardized milk is heat treated ºC for 5 minutes before it may be homogenized if required and then cooled to fermentation temperature before it is fed to the incubation tanks. After ready fermentation the yoghurt is evenly agitated before it is thermized ºC for minutes and cooled to separation temperature.
The product is fed to either a nozzle separator or to an ultrafiltration unit plant. In the latter methods there are mainly three different types of membrane systems which can be used. Which one to use is dependent on several factors such as product dry matter, running time needed, investment costs, etc.
Except for these two production methods It is also possible to standardize the milk to final composition before fermentation. Care has to be taken when using this method, as if protein content is increased too much there is a risk of getting off flavours and sandiness in the finished product.
No matter which method is used to produce the concentrated yoghurt, the final product is often very viscous. Compared to a stirred yoghurt line extra care has to be taken in the design and dimensioning of the buffer tanks and surrounding equipment to make sure that the thick product can be emptied from the tanks.
Kefir is one of the oldest cultured milk products. It originates from the Caucasus region and is today produced in many countries. The raw material is milk from goats, sheep or cows.
Kefir should be viscous and homogeneous, and have a shiny surface. The taste should be fresh and acid, with a slight flavour of yeast.
The pH of the product is usually 4. A special culture, known as Kefir grain, is used for the production of Kefir. The grains consist of proteins, polysaccharides and a mixture of several types of microorganisms, such as yeasts and aroma and lactic-acid forming bacteria.
The Kefir grains are yellowish in colour and about the size of a cauliflower florette, i. about 15 to 20 mm in diameter. The shape of the grains is irregular, as seen in Figure They are insoluble in water and in most solvents.
When steeped in milk, the grains swell and become white. During the fermentation process, the lactic-acid bacteria produce lactic acid, whereas the lactose-fermenting yeast cells produce alcohol and carbon dioxide.
Some breakdown of protein also takes place in the yeast metabolism, from which Kefir derives its special yeast aroma. The contents of lactic acid, alcohol and carbon dioxide are controlled by the incubation temperature during production. A The yoghurt bacteria Lactobacillus bulgaricus rod shaped and Streptococcus thermophilus spherical live together.
B Yeast and lactic acid bacteria at the surface of a kefir grain. C The centre of a kefir grain. Y east and bacteria are united by a network consisting mainly of proteins and polysaccharides.
Depending on local conditions and requirements, the equipment and pro-cess variables may differ significantly from one manufacturer to another.
Kefir type products can also be produced in the same way as stirred type yoghurt by using special concentrated freeze dried starter culture. As with other cultured milk products, the quality of the raw material is of major importance.
It must not contain any antibiotics or other bactericidal agents. The raw material for kefir manufacture can be milk from goats, sheep or cows. Kefir culture is normally produced from milk of various fat contents, but skim milk and reconstituted skim milk, too, have lately been utilized for better control of the microbial composition of the kefir grains.
As in propagation of starter cultures for other cultured milk products, the milk substrate must be thoroughly heat-treated to inactivate bacteriophages.
Production takes place in two stages. The basic reason for this is that kefir grains are bulky and awkward to handle, whereas relatively small volumes of mother culture are easier to control.
In the first stage, the pre-treated substrate is inoculated with active kefir grains. The incubation time is about 20 hours; as the grains tend to sink to the bottom, intermittent stirring for about 10 — 15 minutes every 2 — 5 hours is recommended. When the desired pH value say 4. The strainer has holes with a diameter of 3 — 4 mm.
The grains are washed in the strainer with boiled and cooled water sometimes skim milk. They can then be reused to incubate a new batch of mother culture.
In the second stage, the filtrate can be cooled to about 10 °C if it has to be stored for a few hours before being used. Alternatively, if large quantities of kefir are going to be produced, the filtrate can be immediately inoculated into the pre-treated milk intended as the substrate for the bulk starter.
After incubation at 23 °C for about 20 hours, the bulk starter is ready for inoculation into the kefir milk. The process stages are much the same as for most fermented milk products. The following combination is typical for traditional production of kefir:.
The fat content of kefir is reported to vary between 0. The raw milk is often used with its original fat content. However, fat contents of 2.
Following fat standardization, if any, the milk is homogenized at about 65 — 70 °C and The heat treatment programme is the same as for yoghurt and most cultured milks: 90 — 95 °C for five minutes.
The acidulation stage lasts until a pH value of 4. This takes about 12 hours. The coagulum is then stirred and pre-cooled while still in the tank. At a temperature of 14 — 16 °C, cooling is stopped and agitation discontinued. The typical slightly yeasty flavour starts to develop during the following 12 — 14 hours.
Final cooling commences when the acidity has reached — °Th pH about 4. The product is cooled rapidly to 5 — 8 °C in a heat exchanger. This stops any further reduction in pH. It is of vital importance that the product is treated gently when cooled and during subsequent packing.
Mechanical agitation in pumps, pipes and filling machines must therefore be minimized. Air entrainment must also be avoided, as air increases the risk of syneresis in the product. As previously mentioned, the traditional method of preparing bulk starter for kefir manufacture is laborious.
This, in combination with the complexity of the microflora, sometimes leads to unacceptable variations in product quality. To overcome these problems, freeze dried concentrated kefir culture that is handled in the same way as similar forms of other cultures, have been developed at culture laboratories.
After thorough examination of kefir grains obtained from various sources, strains of bacteria and yeasts were isolated and tested for various growth characteristics, lactic acid production, aroma formation, etc. The composition of the freeze dried culture was then chosen to obtain a balance of microorganisms in the bulk starter and product comparable to that of traditional kefir manufactured with grains in a mother culture.
Concentrated freeze dried kefir cultures for direct use in the milk intended for the end product are now commercially available. The block chart in Figure Compared to traditional bulk starter production, the technique based on freeze dried culture reduces the number of process stages, and with it the risk of reinfecting the culture.
It should however be noted that kefir produced by this type of freeze dried culture is not allowed to be called "kefir" in some countries. It is instead called something like "kefir type". Cultured cream has been used for years in some countries.
It forms the basis of many dishes in the same manner as yoghurt. The starter culture contains Lc. lactis subsp.
lactis and Lc. cremoris O cultures whereas Lc. lactis biovar. diacetylactis and Leuc. mesenteorides subsp. cremoris LD and L cultures bacteria are used for the aroma.
Cultured cream has a uniform structure and is relatively viscous. The taste should be mild and slightly acidic. Cultured cream, like other cultured products, has a limited shelf life. Strict hygiene is important to ensure product quality.
Yeast and moulds can develop in packages which are not airtight. These microorganisms occur mainly on the surface of the cultured cream.
In the event of extended storage, the lactic acid bacteria enzymes, which break down b-lactoglobulin, become active and the cultured cream goes bitter. The cultured cream also loses its flavour because carbon dioxide and other aromatic substances diffuse through the packaging.
Long-life cultured cream can also be produced by heat treatment of the product prior to the packing. Stabilizers are added as for other heat-treated fermented dairy products. The process line for production of cultured cream includes equipment for standardization of the fat content, homogenization and heat treatment of the cream, and also inoculation and packing.
The cream is homogenized. Up to a certain point, an increase in homogenization temperature improves the consistency.
The homogenized cream is normally heat treated for five minutes at 90 °C. The pre-treated cream is cooled to an inoculation temperature of 18 — 21 °C. Inoculation can take place in a tank or in the packages. The fermentation time is 18 — 20 hours. When fermentation is completed, the cultured cream is cooled quickly, to prevent any further pH reduction.
The higher fat content the more viscous the fermented cream is. This will make cooling in a plate heat exchanger difficult due to the high pressure drop. The fermented cream can then be fed to the packaging directly and the product is then cooled in the package Fig.
The cream is sometimes inoculated, packaged and fermented in the packages to avoid mechanical treatment. This is especially the case when a high fat cream is produced.
After inoculation of the cream and subsequent packing, the product is stored at 20 °C until the acidity of the fat-free phase is about 85 °Th, which takes about 16 — 18 hours.
The packages are then carefully transferred to the chilled store, where they are kept for at least 24 hours at a temperature of about 6 °C before distribution. Cultured cream is often used in cooking. The shelf life of the cultured cream can be prolonged by heat treatment. Stabilizers are added either in the cream before fermentation or in the fermented cream before final heat treatment.
The viscosity of the ready product is dependent on the choice of stabilizer as well on the design of the plant. Cultured cream processing and filling line. Buttermilk is a by-product of butter production from sweet or fermented cream.
The fat content is about 0.
The human Fermented dairy products tract prodicts trillions Fermented dairy products bacterial cells that make up what Olive oil recipes called the ;roducts microbiome. But not all fermented foods contain probiotics. According to the World Health Organization, probiotics are live Fermebted, Insulin pump technology advancements, when administered in adequate amounts, confer a health benefit on the host. For a fermented food to be considered a probiotic, it must have both enough living microbes and show a proven health benefit. Many yogurts are examples of fermented foods that are considered probiotics. Between fad diets, workout routines, and an every growing list of supplements, Americans are looking for the best way to take control of their health.Fermented dairy products -
Spend less cash on groceries by growing and preserving your own food Shave off your energy bill and reduce your reliance on the grid with DIY hacks anyone can achieve Explore small-scale animal husbandry for provisions, profit, and land management.
Close side navigation panel. Close search panel. By Lynn Keiley. Email Print Facebook Facebook Pinterest X X. Goat cheese makes a great topping for salads, while kefirsmoothies and yogurt paired withfruit and granola make healthysnacks. Photo courtesy Scott Hollis. Yogurt is the most popular cultured dairy food in America.
Make your own delicious and nutritious fermented dairy treats! the dairy products. These cultured foods boost your immune system, provide calcium and aid your digestion. For those with lactose intolerance, these foods are also a welcome alternative. Then, allow it to cool to between and degrees.
Stir in the culture and mix well. Pour the mixture into a quart jar and put on the lid. While the culture is forming, the temperature of the milk should remain at about degrees. Put the quart jar of yogurt mixture into a gas oven with a pilot light.
Put the mixture into a thermos bottle. Wrap the jar of yogurt in a blanket. Check the yogurt in four to six hours. When the curd is well formed, place the yogurt in the refrigerator. Enjoy the yogurt plain or flavor it with honey, maple syrup or fresh fruit.
Chevre Soft Cheese Chevre is a fresh, usually soft, goat cheese. Marilyn Jarzembski Authentic kefir grains. A one-time purchase can last a lifetime. Kefir Grain Exchange Share grains with kefir enthusiasts all over the world.
Related Articles. How to Start a Gardening Business: Community Gardens, Consultations, and Installations Sponsored by Sunglo Greenhouses. Community Food Systems: What To Sell at a Farmers Market What are the benefits of shopping at a farmers market?
Learn what to sell at a farmers market and get simple recipes for the local meat and produce sold there. Raising Heritage Goat Breeds for Milk What is goat milk good for? How long do goats produce milk? We talk heritage goat breeds for milk and how to care for dairy goats on a small scale.
Published on Dec 7, Comments 0 Join others in the discussion! Need Help? Call Quick Look. Add To Cart. Popular Now. Build a Wind Generator for Home with a Car Alternator Turn a car alternator into alternative energy by building this cheap and easy homemade wind generator.
How to Build an A-Frame House Learn how to build an a frame house complete with a cozy sleeping loft in this illustrated, step-by-step guide. How to Tan a Rabbit Hide From a homesteader who raises rabbits for both meat and leather, here are the basics of how to tan a rabbit hide.
How to Make Paper From Plants Connect with an age-old process and the life cycle of plants by learning how to make paper from plants. Subscribe Gift Orders. In addition to practicing well studied health habits, such as getting adequate sleep and exercise, and managing stress, nutrient rich food plays a role in keeping us healthy.
But fermented foods are not new; they have been around for centuries and can be used to help boost your health today. If you eat yogurt, kefir, sourdough bread, or kombucha, you are already including fermented foods in your diet!
Fermentation is the breakdown of carbohydrates, like starch and sugar, by bacteria and yeast. The process was first used for preserving foods but became less popular as refrigeration and pasteurization came about.
Today, we look to fermentation for its ability to promote the growth of beneficial bacteria, known as probiotics. There are many benefits to consuming fermented foods. Fermentation can also change the taste and texture of the food. For instance, yogurt and kefir are thicker and tangier than milk due to fermentation.
Fermented foods are also known as functional foods, meaning they have potential benefits beyond basic nutrition. Research has shown that fermented foods may reduce heart disease risk and aid digestion, immunity, and weight loss.
There is a body of research that links fermented dairy foods, like yogurt and cheese, along with non fermented dairy products to reduced risk for Type 2 diabetes, which is estimated to affect million people worldwide by This year, in particular, as well as this time of year, with cold and flu season upon us, we are looking for ways to better support out immune system.
The healthy bacteria found in fermented foods may be a way to do just that. A perfect example of functional foods in action is fermented dairy foods. In addition to the immune enhancing vitamin D provided by dairy foods, studies show an association between yogurt consumption and an improved gut immune response.
Yogurt aids in the digestion of lactose, making it a good choice for those with lactose intolerance. Fermented dairy contains compounds that are being investigated for anti inflammatory, antioxidant, and anti hypertensive properties which are important for preventing certain chronic diseases.
Some studies show that the breakdown of dairy proteins through fermentation may create substances that improve blood pressure control. Dairy remains an important component of the DASH eating pattern, which recommends up to three servings of low fat dairy per day to help improve blood pressure control.
While more studies are needed to fully realize the impact of fermented foods on our health, a daily does for digestion can do a body good. There are plenty of ways to incorporate fermented dairy foods into your daily routine! Research shows that most Americans eat a breakfast low in protein, while dinner tends to be protein heavy.
Instead, aim for protein at every meal. Milk at meals is a nutritious choice, providing 13 essential nutrients and 8 grams of high quality protein, and adding fermented dairy takes it up another notch. Images and Texts are Clickable.
Banana Bread Overnight Oats. Fermented Warm Grain Bowl. Sheet Pan Mediterranean Shrimp. Kefir Pumpkin Pie Smoothie.
Dalry products prepared by Insulin pump technology advancements acid daairy e. produccts or a combination of dajry and proucts Fermented dairy products e. Kefir Muscle-building foods called Carbohydrate metabolism and obesity or cultured proucts. The term fermented will be used in this chapter. The generic name of fermented milk is derived from the fact that the milk for the product is inoculated with a starter culture which converts part of the lactose to lactic acid. Dependent on the type of lactic acid bacteria used carbon dioxide, acetic acid, diacetyl, acetaldehyde and several other substances are formed in the conversion process, and these give the products their characteristic fresh taste and aroma. The microorganisms used in the production of kefir and koumiss also produce ethyl alcohol.
0 thoughts on “Fermented dairy products”