Curdled milk
Curds , setting milk or milk Stock is coagulated noble sour milk d. H. a sour milk that is produced either through a desired natural lactic acid fermentation of raw milk or through the addition of lactic acid bacteria to pasteurized and homogenized milk. The liquid milk thickens through the coagulation process, i.e. the flaking of the casein , into curd and then into curd . The process can also be accelerated by adding rennet .
Curd milk is used as the starting product for the preparation of quark and sour milk cheese .
Curd milk is preferred by people who suffer from secondary lactose intolerance because it contains less lactose than unleavened milk.
In contrast to yoghurt (thermophilic cultures, temperature optimum 42–45 ° C), mesophilic (temperature optimum 22–28 ° C) lactococcal cultures are added in the industrial production of curdled milk ( Lactococcus lactis or L. lactis subsp. Cremoris instead of Streptococcus thermophilus ) . The milk deposit is then thickened at temperatures of approx. 25–28 ° C for 15–20 hours.
A typical north German dish is sour milk with sugar and crumbled black bread or rusks . In southern Hesse and Hanover, sour milk is traditionally eaten strongly chilled with cinnamon and sugar in midsummer. In Austrian and Bavarian cuisine, sour milk is the main component of sto soup and autumn milk soup . In southern Hesse and the southern Palatinate , people like to eat fried potatoes with sour milk in summer.
Special cases are acidophilus milk and bifidus milk , which are fermented with the bacteria in question.
Web links
Individual evidence
- ↑ Kristina Hildebrandt: The milk does it. From raw milk to cheese. Protocol of an experimental lecture on the website "chids" (chemistry in school), accessed on June 15, 2015.
- ↑ Jean Pütz , Ellen Norten: Yoghurt, Quark & Cheese. For a strong immune system (= hobby thek ). vgs, Cologne 1998, ISBN 3-8025-6213-5 .
- ↑ Austrian Food Book - IV. Edition - Codex Chapter / B32 / Milk and Dairy Products. (No longer available online.) In: verbübersundheit.gv.at. Pp. 73ff , archived from the original on February 2, 2018 ; accessed on February 2, 2018 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
