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Fermented milk from Armenia
Acidophilin is a Soviet-era cultured milk soured with three starters in equal parts, the acidophilus bacterium, lactococci and a starter grown on kefir grains. It tastes slightly sharp and refreshing, and the standard allows a yeasty note and a few gas holes. The interstate standard GOST 31668-2012 defines it and sets its acidity.
| Cow's milk, raw milk of no more than 20 °T acidity, or skimmed, concentrated or dried milk | [gost31668] |
| Lactobacillus acidophilus starter | One of three starters used in equal parts[gost31668] |
| Lactococcus starter | [gost31668] |
| Starter made on kefir grains | [gost31668] |
| Starter | defined culture (L. acidophilus, lactococci and kefir-grain starter in equal parts) |
Total time across the recorded steps: 6 h – 8 h
What changes: The milk is pasteurised, then cooled for the starters
The standard requires the heat treatment to meet the customs-union regulations but sets no temperature itself. Output: pasteurised milk.
Microbes at work in this step
most bacteria killed
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Acidophilin is a Soviet-era cultured milk soured with three starters in equal parts, the acidophilus bacterium, lactococci and a starter grown on kefir grains. It tastes slightly sharp and refreshing, and the standard allows a yeasty note and a few gas holes. The interstate standard GOST 31668-2012 defines it and sets its acidity. Made in 4 steps over 6 h – 8 h. The longest step, ferment, takes 6–8 h (MilkLife (milklife.by) 2021) and runs at 31–35 °C (Patent RU 2102898 C1 1996). Lactobacillus acidophilus and Lactococci do most of the fermenting.
| Main step | 6–8 hReported[milklife] | Ferment |
|---|---|---|
| Temperature | 31–35 °CReported[ru2102898] | Ferment |
Acidophilin uses L. acidophilus like acidophilus milk, but adds lactococci and a kefir-grain starter in equal parts. The standard allows it a yeasty note and a few gas holes.
The milk is pasteurised and the product is soured to 75–130 °T. GOST 31668-2012 requires it to be kept at 4 ± 2 °C, with the shelf life set by the maker.
Every number is labelled with how it is known. How this atlas is made
Production was first set up in the 1930s in the Armenian SSR by Levon A. Yerzinkyan, the inventor of Narine, and in some socialist countries (ru.wikipedia). The current interstate standard, GOST 31668-2012, came into force in 2013 and was amended in 2016.
