The consumption of various types of fermented milk is common in all countries in which milk is available. The food value of such products is unquestioned and their desirability, especially in the case of certain intestinal disorders, is insisted on by many persons. The recent necessity for food conservation has emphasized the possibility of preparing nourishing beverages as well as liquids to be used in cookery from skim milk, buttermilk and whey, which would otherwise be discarded or used for animal feeding

Hammer, B. W.

Hauser, A. J.

English

The consumption of various types of fermented milk is common in all countries in which milk is available. The food value of such products is unquestioned and their desirability, especially in the case of certain intestinal disorders, is insisted on by many persons. The recent necessity for food conservation has emphasized the possibility of preparing nourishing beverages as well as liquids to be used in cookery from skim milk, buttermilk and whey, which would otherwise be discarded or used for animal feeding.</p

Hammer, B.

Hauser, A.

Digital Repository @ Iowa State University (ISU)

Ames, Ia., September, 1918. Circular No. 54 IOWA AGRICULTURAL EXPERI:\IENT STATION DAIRY SECTION c. F. Curtiss, Director. Fermented Milk By .B. \V. Hammer and A. J. Hauser. The consumption of various types of fermented milk is common in all countries in which milk is available. T!le food value of such products is unquestioned and their desirability, especially in the case of ccrtam intestinal disorders, is insisted on by many persons. The recent necessity for food conscn·ation has emphasized the possibility of preparing nour--ishing beverages as well as liquids to be used in cookery from skim milk, buttermilk and whey, which would otherwise be discarded or used for animal feeding. BUTTERMILK Buttermilk obtained by churning cream which has undergone a clean lactic acid fermentation is a product that is very pleasing to many people. Such a product is not, however, widely available and can be secured at its best only where the cream received is of very good quality and is Jlropcrly handled. Many of the creameries at present receive sour cream and much of this is pasteurized before it is made into butter; the com-bined action of heat and acid during pasteurization tends to harden the casein so that the buttermilk secured from such cream very soon shows a layer of whey at the top, due to the settling of the casein, and is in general somewhat undesirable. If t!le cream is pasteurized while still sweet, the buttermilk secured when the cream is soured and churned doe; not show this tendency to "whey off." The very best quality of butter-milk is secured when cream is pasteurized while sweet and then properly :;ourcd with lactic acid bacteria, be..:ause in this way the most dcsi:able type of acid fermentation is secured. On account of the difficulty of securing buttermilk of a high quality irom the type of cream delivered to many creameries, various products ~.re made from skim milk, whole milk, etc., and sold under names such as "culture buttermilk," "artificial buttermilk" or special names (e. g. Morilac, Fermilac) adopted by the manufacturing concern. In general, cultures of bacteria which sour milk rapidly are used in the preparation of these products. The starter used by the buttcrmakers is employed in the manufacture of most prepared buttcrmilks. Starter is added by the buttermakers to cream to be made into butter, for the purpose of souring the cream if it i~ sweet and also to produce a desirable flavbr in the butter. Starters arc of two general types, commercial and natural. Commercial starters, which are simply cultures of Bact. lactis acidi, arc sold hy a number of firms and a description of the method of usc is ordi-narily supplied with each purc.'mse .. The general method of handling commercial starters is as follows: A quart milk bottle is filled three-fourths full of milk, either skim or wh-?le, and covcrc~ wi!h a ~ap, or an invcnc4 tumbler. The ~ilk bottle 1s then placed m a contam·cr, surrounded w1th water to a he1ght greater than the height of the milk and heat applied. In this way t.1e milk is heated to from l8o0 to 200" F. for from 20 to 40 minutes for the purpose of dcstroyinJ:: the majority of the bacteria that arc in it, and then cooled to about 7s" F. The cooling can best he accomplished by nmning cold water into the hot water surrounding the bottle. The cold watrr s!Jould be added very slowly at first or the bottle will crack. As soon as the cooling is completed the commercial starter or culture is added. The milk should then be kept as ncar 7s" F. as possible until it C"lal,l"nlates, when it should be cooled by placing it in a refriJ:(crator or sur:Nmdml~ it with icc, unless it is to be used at once. By the usc of an i::3ulatcd can containing a considerable volume of water in which the bottle can be held, the temperature of the milk can he easily maintained. Another bottle of milk is then oastcurized and cooled and inoculated with a small \lrnount of the milk already soured, and this procedure is repeated each day. The second bottle of milk and all following it should be cooled to 7o" F. and held at this temperature for g'rowth. The fir~t few bottles of milk are usually not as good as those secured later on. When a larger volume of milk is desired, it is pasteurized in a metal c:mtain,.r ~uch ~s a starter can or ripeninl! vat, cooled and inocu-lated with milk carefully soured in a bottle or other small container. It is better to dip milk for inoculating purposes ·from the bottle with a thoroly scalded spoon than to pour it over t~e lip of the bottle, since the lip may be a source of foreign bacteria. The discardinl! of the upper portion of the soured milk is common among starter experts, when the milk is to be used for inoculating. As a g"eneral rule, the milk that is beinl! fermented should be cooled soon after it is curdled to prevent the continued growth of the bacteria. If this is not done the milk becomes so sour t'lat it is less pleasant to the taste and moreover the bacteria are less active after being exposed to a high acidity. The length of time required to curdle can be regulated quite closely by carefully controlling the amount of material used for inoculating. If the starter goes off in flavor or develops gas or any other obi ectionable feature, it is best to secure a new rultnre as defects are sometimes overcome only with a great deal of difficulty. A natural starter can be secured by allowing samples of good clean milk to sour and then selecting, for inoculatinl! purposes, one with a de-sirable flavor and no defects. This sample should be carried from day to day as outlined under commercial starters. Good clean buttermilk or whey can also he user! for the initial inoculation into pasteurized milk. Starter is commonly sold as "culture buttermilk" and to many people it has a very pleasing taste. It should be thoroly ag'itated so that it will have a good, smooth body before it is bottled. The milk made into starter may be ~kimmed, pnrtly skimmed, or whole milk. The type of milk to use is determined almost entirely by the trade supplied; if the price that can be secured justifies it, a certain amount of fat should be left in the milk. The condition of the starter is very materially influenced by the acidity to which it is ripened. An acidity of .65% (calculated as lactic acid) is very satisfactory to many people and the product then is quite thin. Usually, however, a hig~er acidity is developed. By takin~: starter and adding a good quality of sweet cream to it a very pleasing product can be prepared. The amount and fat content of the cream is determined very larl!ely by the expense that can be incurred in making the product. By adding 20% cream to the extent of 20% of t:Ie volume of the sour milk a very good product is obtained. The advan-tal!e of adding cream over having the fat present in the milk before sourin_q is that a smoother product can be secured; when the fat is pres-ent during the souring it rises to the surface and is apt to be in masses which are more or less difficult to entirely break up. Starter is objected to by certain people, especiall;• those that are un-familiar with it, because it is much t~icker than the buttermilk to which they are accustomed. By mixing skim milk or whole milk with starter the thickness can be very materially reduced and a product that to many people is more desirable can be secured. A very satisfactory ratio is one part of skim milk or whole milk to two or three parts of starter, but this ran be varied to suit the individual taste. The skim milk or whole milk and starter should be· thoroly mixed by pouring from one can to another or by agit=!ting them for a few minutes in a churn. In certain localities a buttermilk containing Bact. bulgaricmn is de-sired. This organism is capable of souring milk rapidly, but the flavor of such milk is not so plea;;ant to most people as the flavor of starter, and accordingly a common method is to add starter to milk soured by Bact. bulgaricum because in this way the flavor is usually satisfactory and the presence of the Bact, bulgaricum can be insured. The two types of milk may be mixed in any proportion; one part of milk soured by Bact. ~ulgaricum to three or four parts of starter is a satisfactorv ratio. :Mix by pouring from one can to another or preferably by agitating a few minutes in a churn. Attempts are sometimes made to grow Bact. bulgari-cum and Bact .lactis acidi together, but they are usually not very success-ful because Bact. btdgaricum requires a much highter temperature than Bact. lactis ocidi. Thf" t!'nn "Tiul.,.~rian huttf"r"'ilk" ghould onlv he annlied to material cont~inin"' Flart. Tmlaaricum l'i6er alone or in comhinatio:t with starter. Flact. TmTqarir""' ·is c:>rried on the same general hasis as starter (Bnrf lartis arirli). hnt the !:!"rowing tcmner:~ture shoulct be from 9' 0 to zo:;• F .. since lnwer temncraturi'S are much ll'ss favorable. The pasteur-ized milk should also be very fr<'e from bactrri:~ because the organisnu resisting nastrnrization !:!"row mnch more r:>nidlv ~~ 95 to ro~· F. th:m at lower tcmperatnres and· are according-ly more liable to produce undcs:r-ahle changes. If the orig-inal milk is very clean, the usu:~l pasteurization may he sati~factory, but if it is not, double pasteurization is ordinar1lv effective. This consists of pasteurizing on two successive days with thoro coolin!:!" during the time between heatinc:s. Bact. bu/qaricum is muc:.h more difficult to carry from day to day than is starter, and it is frequently necessary to have recourse to a new culture. \Vhen large lots of milk arc to be fermented with Bact. bulgaricum, double pasteurization is ad-v:s<thle unless the milk is very clean. The "wheying off" ot buttermilk secured from cream paseturized after it has soured can be prevented by adding milk soured with Bact. bulgari-cum*. The amount of such milk necessary depends on the quality of the buttermilk and probably also on the condition of the milk soured with Bact. bulgaricum. Sometimes as much as an equal amount of milk fer-mented with Bact. brtlgarimm has been necessary to entirely prevent "wheying off" and in some cases even this amount has not heen sufficient. It will probably be necessary to determine the amount of milk fermented hv Bact. bulgaricum required under the conditions existing, since the length of time the mixture stands is important. As a rule, even with small per-centages of milk soured by Bact. bulgaricum the extent of the "wheying off" is not as rrrcat as where no such milk is employed. Prevention of "wheying off" in buttermilk secured from cream pasteur-ized when sour is also possible by adding starter. Probably here also the amount to be added depends on a number of factors such as the butter-milk worked with and the length of holding. The addition to buttermilk of milk fermented with Bact. brtlgaricum or of starter effects, in general, some improvement in flavor and because starter has the more desirable fia,·or it is preferable. In using either starter or milk fermented by Bact. bulgaricmn it is desirable to agitate thoroly the material after the mixture is made; churning is a very satisfactory method. The amount of starter or milk fermented with Bact. bulgaricum to add is usually kept as low as possible, as in general these are much more expensive than the buttermilk it is desired to im-prove. In deciding on the nercent of fat to put into buttermilk, it is desirable to put in just as muc'I as the price received justifies. KEFIR By securing both an acid and a yeasty fermentation in milk, a product ran be obtained that is very acceptable to many people. In general, it is best to get the acid development first and for this reason it is common to use either starter or buttermilk. The yeasty fermentation must be car-ried out in a thoroly sl'aled bottle or jug. The type of hottle having a pat-ent stopper that is easily opened and sealed is very satisfactory, but an ordinary bottle or jug can be used if the cork is wired or otherwise fast--ened so that the development of gas will not force it out. For t.~e manufacture of kefir, approximately 4% (a trial rnav resclt in a change) of sugar should be added to the starter or buttermilk. Ui;:-~tre 2.15 pounds to the quart) and thoroly dissoh·ed; the sugar must be added because the yeast used cannot ferment the lactose. One-sixteenth to one-thirty-second of a cake of compressed yeast (small cake usually selling for 3c) is used for each quart of starter or buttermilk; the yeast is thoroly mixed with a very small amount of water until a uniform smpen-sio·l is secured and the suspension then distributed thnt the starl!·r or buttermilk. If desired, the distribution of the yeast and the dissolvmg of the sugar can be accomplished with the same agitation. The boales or jugs are then sealed and held at about 7o" F. If the room is about this temperature, the starter or buttermilk can be adjusted •Circ. 166, Dl. Al:r. Exot. Sta. to about 7o" F. and the bottles or jugs allowed to stand in a can or box, preferably of metal. If the room varies considerably from 'lo• F. the bottles or jugs can be held (preferably surrounded by water at 7o• F.) in insulated cans. In any case the bottles or jugs should be enclosed, as the development of gas occasionally causes them to break very violently. T~c fermentation is allowed to proceed for from 16 to 24 or more hours. No attempt should ever be made to open the bottles or jugs until they are thoroly cooled. By holding the bottles or jugs in metal con-tainers during fermentation by the yeast, ice and water can be easily placed around them w!1en they arc ready to cool; th1s is a good pro-cedure to follow since it is best not to touch the bottles or jugs until they are cooled. Even when the bottles or jugs are surrounded with ice and water they require from two to three hours for cooling. Before attempting to open a bottle or jug, wrap it in a cloth, as violent breakmg s·Jmetlmes occurs during the opening. It is also advisable to hold a tin contamer over the mouth of the bottle or jug. The bottles or jugs should never be shaken until after they are opened. Starter yields a kefir that is rather thick and a more satisfactory prod-uct may be secured if skim milk is mixed wiL~ the starter before the yeasty fermentation is started. The proportion can be varied, but two parts of starter to one of skim milk is generally satisfactory. Buttermilk can be used for the manufacture of kefir, but it is apt to yield a product that is somewhat lumpy. When a bottle or jug of kcfir is only partially used, it should be tightly corked and held in icc water. Unless this is done, much of the gas will be lost and the flavor given by the gas will partly or entirely disappear. Almost any of the sugar substitutes, such as glucose and corn sugar, can be used to partly or entirely replace sugar in the manufacture of kefir, altho in general they affect the flavor to some extent. The amount to use varies With the product and can best be determined by trial. Very small amounts of these are sufficient for the production of the gas re-quired, so the taste desired determines the, amounts to add. WHEY KEFIR By inducing a yeasty fermentation in whey secured in the manufacture of cheese, a product can be obtained which is more palatable to many people than the regular kefir. The method of manufacture is essentially \!1e same as for kefir, with the exception that the whey is used instead of the starter or buttermilk. There is less likelihood of breaking the ccn-tainers with the whey. LACTADE Starter can be combined with sugar and lemon extract to make a very p:l!asing drink. About two teaspoons of sugar and three to four drops ·.>I lemon extract or a tablespoon of lemon juice to an ordinary glass of 1-tarter are good proportions to use, but these amounts will be varied in ciifferent ways if individual preference is considered. By using an egg (or a portion of an egg) to each glass and stirring it in thoroly the product can be mproved. Other juices can be used along with the kmon juice if it is desired. HOLDING FERMENTED MILK DRINKS After they reach their best condition, practically all fermented milk drinks deteriorate rapidly unless well cared for, by keeping them cold. At icc box temperatures, buttermilk and other fermented milk drinks are apt to deteriorate rapidly and if the product is to be kept for any length of time temperatures below 40" F. arc necessary. Particular attention is necessary in the holding of kefir, since if the product is not cooled rapidly at the proper time the containers are likely to be broken. Because of the difficulty in holding kefir and shipping it tinder suitable conditions, as well as the inconvenience of opening properly fermented bottles, it is likely that this product can never be put on a thoroly commercial basis. 

Fermented Milk

Iowa State University Computer Science Technical Reports

https://dr.lib.iastate.edu/handle/20.500.12876/42742

Fermented Milk

Abstract

Similar works

Full text

Available Versions

Digital Repository @ Iowa State University (ISU)

Iowa State University Computer Science Technical Reports