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Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Fermented milk from Germany, Austria
Dickmilch is German set sour milk. Once it was raw milk left to sour and thicken on its own; today pasteurised milk is soured with mesophilic lactic bacteria, set in its cup and never heated again. German law sets at least 3.5 % fat for the standard kind.
| Cow's milk | At least 3.5 % fat for Dickmilch, 1.5–1.8 % for the low-fat kind, at most 0.5 % for the skimmed kind[milchpqv] |
| Mesophilic lactic acid bacteria culture | The defining culture of the German Sauermilch group[milchpqv][codexb32] |
| Starter | mesophilic lactic bacteria culture (dairy) or the milk's own bacteria (traditional raw milk) |
Total time across the recorded steps: 12 h – 20 h
What changes: The milk is heated above 85 °C for a few minutes
In the old household way raw milk was left to sour without heating. Output: heat-treated milk.
Microbes at work in this step
Not documented for this step.
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
Dickmilch is German set sour milk. Once it was raw milk left to sour and thicken on its own; today pasteurised milk is soured with mesophilic lactic bacteria, set in its cup and never heated again. German law sets at least 3.5 % fat for the standard kind. Made in 4 steps over 12 h – 20 h. The longest step, set in the cup, takes 12–20 h (Österreichisches Lebensmittelbuch 2018) and runs at 20–45 °C (Österreichisches Lebensmittelbuch 2018). Mesophilic lactic acid bacteria and Lactococcus lactis and L. lactis subsp. cremoris do most of the fermenting.
| Main step | 12–20 hReported[codexb32] | Set in the cup |
|---|---|---|
| Temperature | 20–45 °CReported[codexb32] | Set in the cup |
Dickmilch is soured with mesophilic (moderate-temperature) lactic bacteria, where yoghurt uses the thermophilic yoghurt culture, and it is set in its cup rather than stirred.
The milk is heated before souring and the product is not heated afterwards, so the cultures stay alive. The old household way soured raw milk with no heating. The CDC warns that raw-milk foods can carry Campylobacter, E. coli, Listeria, Brucella and Salmonella, and that good farm practice cannot guarantee their absence. It advises choosing pasteurised milk and dairy products.
Every number is labelled with how it is known. How this atlas is made
The German Milchproduktqualitätsverordnung of 24 November 2025 lists "Sauermilch dickgelegt" (Dickmilch, Setzmilch) as a standard sour-milk product. Its transitional rule (§ 67) lets products labelled under the earlier Milcherzeugnisverordnung, as in force on 13 June 2026, be sold until stocks run out.
