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Fermented milk from Russia and other states that use the interstate GOST standards
Mechnikov prostokvasha is a set sour milk made with thermophilic lactic streptococci and the Bulgarian lactic bacillus. Interstate standard GOST 31661-2012 defines it and sets its acidity at 80–110 °T, with an unbroken curd and no gas.
A short entry: the sources we found record only what is said here about Mechnikovskaya prostokvasha itself.
| Cow's milk and milk products | Whole or normalised milk; skim milk, cream and dried milk are allowed[gost31661] |
| Starter of thermophilic lactic streptococci and the Bulgarian bacillus | The starter the standard requires[gost31661] |
| Starter | defined culture of thermophilic lactic streptococci and the Bulgarian lactic bacillus |
What changes: The milk is pasteurised and cooled to setting temperature
Output: pasteurised milk.
Microbes at work in this step
heat kills the milk's own bacteria
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
Mechnikov prostokvasha is a set sour milk made with thermophilic lactic streptococci and the Bulgarian lactic bacillus. Interstate standard GOST 31661-2012 defines it and sets its acidity at 80–110 °T, with an unbroken curd and no gas. Thermophilic lactic streptococci and Bulgarian lactic bacillus do most of the fermenting.
| Temperature | 2–6 °CSet[gost31661] | Cool and release |
|---|
Ordinary prostokvasha is made with pure cultures of mesophilic sour streptococci. Mechnikov prostokvasha uses thermophilic streptococci and the Bulgarian bacillus (ru.wikipedia, GOST 31661-2012).
The standard requires heat treatment of the milk and release from the plant at 4 ± 2 °C.
Every number is labelled with how it is known. How this atlas is made
GOST 31661-2012 was prepared by the All-Russian Dairy Research Institute (VNIMI) and came into force in Russia on 1 July 2013.
