Soured milk

Soured milk

Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.cite web
url =
accessdate = 2007-11-18
date = 2007-04-01
publisher = Electronic Code of Federal Regulations (e-CFR)
] Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the US, the acids that may be used in the manufacture of acidified milk are acetic acid (commonly found in vinegar), adipic acid, citric acid (commonly found in lemon juice), fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid.

In Slovene recipes, soured milk created by the addition of an acid or by bacterial fermentation can often be used interchangeably. For example, 1 cup of cultured buttermilk, a soured milk produced by bacterial fermentation, can be substituted with 1 tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. The chemically soured milk can be used after standing for 5 minutes. [cite book
last = Darling
first = Jennifer Dorland (ed.)
title = Better Homes and Gardens New Cook Book
edition = 12th ed.
publisher = Meredith Corp.
location = Des Moines, IA
date = 2002
isbn = 0-696-21290-0
oclc= 50779131

our Milk

Currently, sour milk commonly means (pasteurized) milk that has spoiled and is "in an unpalatable state". [cite web
url =
title = sour
accessdate = 2007-07-02
date =
publisher =
] However, the meaning of sour milk can be ambiguous since it has been used in different contexts in different time periods.

Since the 1970s, sour milk has been used both for chemically and biologically soured milk. [cite journal
last = Nakamura
first = Yasunori
coauthors = Naoyuki Yamamoto, Kumi Sakai, and Toshiaki Takano
year = 1995
title = Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme
journal = Journal of Dairy Science
volume = 78
issue = 6
pages = 1253–7
pmid = 7673515
url =
format = PDF
accessdate = 2007-06-30
] [cite journal
last = Sukhov
first = SV
coauthors = Kalamkarova LI, Il'chenko LA, Zhangabylov AK
year = 1986
title = Microfloral changes in the small and large intestines of chronic enteritis patients on diet therapy including sour milk products
journal = Voprosy pitaniia
volume = Jul-Aug
issue = 4
pages = 14–7
pmid = 3765530
url =
language = Russian
accessdate = 2007-06-30
] [Ref patent
invent1=Exler, Heinrich
assign1=Heinrich Exler
] [Ref patent
title=Process for preparing gelled sour milk
invent1=Pedersen, Jens Kristian
assign1=Kobenhavns Pektinfabrik

Some older recipes use sour milk, but today it is unclear which dairy product was "sour milk". Pasteurized milk was not available in the US until the early 1900s. For example, the South Jersey Milk Company created a poster in 1930 entitled "What is pasteurized milk?" to educate the American public about the safety of its newly pasteurized milk. [cite web
url =
title = Early Developments in the American Dairy Industry
accessdate = 2007-07-02
date =
publisher = The National Agricultural Library: Special Collections
] Thus, older recipes that use sour milk may have been written prior to the availability of pasteurized milk. Before pasteurized milk became widely available, sour milk may have been unpasteurized milk that had naturally acquired a sour taste through bacterial fermentation at room temperature.

At least until the 1920s, there was a clear distinction between sour milk and buttermilk, [Ref patent
title=Preparation of Sour Milk
invent1=Charles Peck
assign1=Charles Peck
] where buttermilk was the sour tasting thin liquid leftover from making butter. [Ref patent
title=Method of Drying Buttermilk
invent1=Norman P. Collis
assign1=Collis Products Company
] Today, in North America, either cultured buttermilk, also commonly known as buttermilk but not the same product as the aforementioned buttermilk, or milk soured by the addition of lemon juice or vinegar is often used when sour milk is needed in a recipe.


Wikimedia Foundation. 2010.

Игры ⚽ Поможем написать курсовую

Look at other dictionaries:

  • soured milk — /saʊəd ˈmɪlk/ (say sowuhd milk) noun a dairy food product made by acidifying or fermenting milk. Also, sour milk …  

  • Milk — For other uses, see Milk (disambiguation). Foremilk and Hindmilk samples of human breast milk …   Wikipedia

  • Milk and Honey (album) — Milk and Honey Studio album by John Lennon and Yoko Ono Released …   Wikipedia

  • Soured — Sour Sour, v. i. [imp. & p. p. {Soured}; p. pr. & vb. n. {Souring}.] To become sour; to turn from sweet to sour; as, milk soon sours in hot weather; a kind temper sometimes sours in adversity. [1913 Webster] They keep out melancholy from the… …   The Collaborative International Dictionary of English

  • Fermented milk products — Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The… …   Wikipedia

  • sour milk — /saʊə ˈmɪlk/ (say sowuh milk) noun 1. Also, spoiled milk. milk which is affected by coliform bacteria present in it which produce acid and toxins. 2. → soured milk …  

  • sour milk — noun milk that has turned sour • Hypernyms: ↑milk * * * noun 1. : soured milk 2. dialect : buttermilk …   Useful english dictionary

  • Baked milk — ( ru. топлёное молоко, ua. пряжене молоко) is a variety of boiled milk that has been particularly popular in Russia and Ukraine. It is made by cooking boiled milk on low heat for eight hours or more.In rural areas, baked milk has been produced by …   Wikipedia

  • Breakfast — For other uses, see Breakfast (disambiguation). Part of a series on Meals …   Wikipedia

  • FOOD — The Biblical Period Diet in Ereẓ Israel during the biblical period was dependent mostly on the food supply of the closed agricultural economy. Most agricultural produce came from permanent settlements, and some wild plants were gathered, while… …   Encyclopedia of Judaism

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”