{"id":993,"date":"2025-09-12T11:22:27","date_gmt":"2025-09-12T11:22:27","guid":{"rendered":"https:\/\/dairyproducts.rafk.if.ua\/?page_id=993"},"modified":"2025-09-13T15:13:46","modified_gmt":"2025-09-13T15:13:46","slug":"dairy-products-drinking-milk-sour-milk","status":"publish","type":"page","link":"https:\/\/dairyproducts.rafk.if.ua\/?page_id=993","title":{"rendered":"Dairy products drinking milk sour milk"},"content":{"rendered":"\t\t
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\ud83e\udd5b Dairy Products: Drinking Milk and Soured Milk\"\"<\/u><\/strong><\/p>

  1. 1. Drinking Milk (Fluid Milk)<\/u><\/strong><\/li><\/ol>

    \ud83d\udd39 Definition<\/u><\/strong><\/p>

    Drinking milk (also called fluid milk) is milk processed for direct human consumption. It is usually subjected to heat treatment and mechanical processing to ensure safety, stability, and good sensory qualities.<\/p>

    \ud83d\udd39 Main Processing Steps<\/strong><\/p>

    Clarification and filtration<\/strong> \u2013 removal of impurities and somatic cells.<\/p>

    Standardization<\/strong> \u2013 adjustment of fat content to meet specific product requirements.<\/p>

    Pasteurization<\/strong> \u2013 heat treatment (e.g., 72 \u00b0C for 15 seconds) to destroy pathogenic microorganisms.<\/p>

    Homogenization<\/strong> \u2013 mechanical treatment to break down fat globules, preventing cream separation and improving texture.<\/p>

    Fortification (optional)<\/strong> \u2013 addition of vitamins and minerals, commonly vitamin D and calcium.<\/p>

    Cooling and packaging<\/strong> \u2013 to maintain freshness and extend shelf life.<\/p>

    \ud83d\udd39 Types of Drinking Milk<\/u><\/strong><\/p>

    Whole milk<\/strong> \u2013 natural fat content (~3.2% fat).<\/p>

    Reduced-fat milk<\/strong> \u2013 1\u20132% fat.<\/p>

    Skimmed milk<\/strong> \u2013 less than 0.5% fat.<\/p>

    Flavoured milk<\/strong> \u2013 e.g., chocolate, vanilla, strawberry.<\/p>

    UHT milk (Ultra-High Temperature)<\/strong> \u2013 processed at 135\u2013150 \u00b0C for a few seconds, giving longer shelf life.<\/p>

    1. 2. Soured Milk (Fermented Milk)<\/u><\/strong><\/li><\/ol>

      \ud83d\udd39 Definition<\/strong><\/p>

      Soured milk (also called fermented milk) is milk that has undergone controlled fermentation by lactic acid bacteria (LAB). These bacteria convert lactose into lactic acid, reducing pH and causing milk proteins to coagulate. The result is a product with a sour taste, thicker texture, improved digestibility, and probiotic properties.<\/p>

      \ud83d\udd39 Fermentation Process\"\"<\/strong><\/p>

      Heat treatment of raw milk<\/strong> \u2013 usually pasteurization, to destroy undesirable microbes.<\/p>

      Cooling to incubation temperature<\/strong> \u2013 about 30\u201345 \u00b0C, depending on the starter culture.<\/p>

      Inoculation <\/strong>\u2013 addition of starter cultures (e.g., Lactobacillus bulgaricus, Streptococcus thermophilus).<\/p>

      Fermentation<\/strong> \u2013 lactose \u2192 lactic acid, pH decreases to ~4.6.<\/p>

      Cooling and packaging<\/strong> \u2013 to stop fermentation and maintain product stability.<\/p>

      \ud83d\udd39 Examples of Fermented Milk Products<\/u><\/strong><\/p>

      Yogurt <\/strong>\u2013 produced with Lactobacillus bulgaricus and Streptococcus thermophilus.<\/p>

      Kefir<\/strong> \u2013 contains both bacteria and yeasts; slightly carbonated and alcoholic.<\/p>

      Buttermilk<\/strong> \u2013 obtained after churning cream into butter or cultured with LAB.<\/p>

      Clabber (traditional sour milk)<\/strong> \u2013 naturally soured milk without added starter culture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      🥛 Dairy Products: Drinking Milk and Soured Milk 1. Drinking Milk (Fluid Milk) 🔹 Definition Drinking milk (also called fluid milk) is milk processed for direct human consumption. It is usually subjected to heat treatment and mechanical processing to ensure safety, stability, and good sensory qualities. 🔹 Main Processing Steps Clarification and filtration \u2013 removal of impurities and somatic cells. Standardization \u2013 adjustment of fat content to meet specific product requirements. Pasteurization \u2013 heat treatment (e.g., 72 \u00b0C for 15 seconds) to destroy pathogenic microorganisms. Homogenization \u2013 mechanical treatment to break down fat globules, preventing cream separation and improving texture. Fortification (optional) \u2013 addition of vitamins and minerals, commonly vitamin D and calcium. Cooling and packaging \u2013 to maintain freshness and extend shelf life. 🔹 Types of Drinking Milk Whole milk \u2013 natural fat content (~3.2% fat). Reduced-fat milk \u2013 1\u20132% fat. Skimmed milk \u2013 less than 0.5% fat. Flavoured milk \u2013 e.g., chocolate, vanilla, strawberry. UHT milk (Ultra-High Temperature) \u2013 processed at 135\u2013150 \u00b0C for a few seconds, giving longer shelf life. 2. Soured Milk (Fermented Milk) 🔹 Definition Soured milk (also called fermented milk) is milk that has undergone controlled fermentation by lactic acid bacteria (LAB). These bacteria convert lactose into lactic acid, reducing pH and causing milk proteins to coagulate. The result is a product with a sour taste, thicker texture, improved digestibility, and probiotic properties. 🔹 Fermentation Process Heat treatment of raw milk \u2013 usually pasteurization, to destroy undesirable microbes. Cooling to incubation temperature \u2013 about 30\u201345 \u00b0C, depending on the starter culture. Inoculation \u2013 addition of starter cultures (e.g., Lactobacillus bulgaricus, Streptococcus thermophilus). Fermentation \u2013 lactose \u2192 lactic acid, pH decreases to ~4.6. Cooling and packaging \u2013 to stop fermentation and maintain product stability. 🔹 Examples of Fermented Milk Products Yogurt \u2013 produced with Lactobacillus bulgaricus and Streptococcus thermophilus. Kefir \u2013 contains both bacteria and yeasts; slightly carbonated and alcoholic. Buttermilk \u2013 obtained after churning cream into butter or cultured with LAB. Clabber (traditional sour milk) \u2013 naturally soured milk without added starter culture.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-993","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=993"}],"version-history":[{"count":10,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/993\/revisions"}],"predecessor-version":[{"id":1147,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/993\/revisions\/1147"}],"wp:attachment":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}