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Fermented milk from Kenya
Milk is heated to 85–92 °C, cooled to 20–30 °C and seeded with mesophilic lactic cultures, then left 15 to 20 hours at ambient temperature until it sets. The curd is stirred smooth into a mild, buttery drinking milk; it was developed as a cultured milk that needs no incubator in a warm country.
| Cow milk | Whole, or toned with 50–75 % reconstituted milk[fao] |
| Mesophilic starter culture | Mother culture made from freeze-dried commercial cultures[fao] |
| Starter | defined-culture: mesophilic freeze-dried cultures |
Total time across the recorded steps: 15 h – 21 h
What changes: The milk is heated to 85–92 °C so the finished curd will not weep whey
Output: heated milk.
Microbes at work in this step
whey proteins change so the curd does not weep whey
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
Milk is heated to 85–92 °C, cooled to 20–30 °C and seeded with mesophilic lactic cultures, then left 15 to 20 hours at ambient temperature until it sets. The curd is stirred smooth into a mild, buttery drinking milk; it was developed as a cultured milk that needs no incubator in a warm country. Made in 4 steps over 15 h – 21 h. The longest step, set at ambient temperature, takes 15–20 h (Schulthess W) and runs at 15–30 °C (Schulthess W). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactococcus lactis biovar diacetylactis do most of the fermenting.
| Main step | 15–20 hReported[fao] | Set at ambient temperature |
|---|---|---|
| Temperature | 15–30 °CReported[fao] | Set at ambient temperature |
Mala uses mesophilic cultures that work at room temperature, unlike yoghurt, which needs 40–45 °C. They stop at about 1.1 % lactic acid, so mala keeps a few days without a fridge.
Made from heat-treated milk with defined cultures. A Nairobi survey found the mould toxin aflatoxin M1 in lala as well as in the milk on sale.
Every number is labelled with how it is known. How this atlas is made
Kenya Cooperative Creameries put mala on the Nairobi market in 1984/85; within 2–3 years sales reached 60,000–70,000 l a day.
