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Fermented milk from Worldwide
This family covers milks soured by one chosen strain or a small blend, such as Lactobacillus acidophilus, bifidobacteria or the Shirota strain, rather than by yoghurt or kefir cultures alone. The milk is heated hard so that the chosen strain has no competition, then fermented and often sweetened and diluted into a drink. Codex and national rules set minimum counts of live bacteria.
| Milk or skim-milk powder in water | [fao-tmp][yakult-au] |
| Pure culture of the chosen strain(s)2 % of the milk (FAO example) | L. acidophilus with Bifidobacterium longum in the FAO example; L. paracasei Shirota for Yakult[fao-tmp][yakult-au] |
| Sugar syrup, flavouring and sterile waterOptional | For drinks such as Yakult[yakult-au] |
| Starter | pure culture of the chosen strain or strains |
Total time across the recorded steps: 24 h
What changes: The milk is heated hard so the chosen strain will have no competition
Output: heat-treated milk with almost no competing bacteria.
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
This family covers milks soured by one chosen strain or a small blend, such as Lactobacillus acidophilus, bifidobacteria or the Shirota strain, rather than by yoghurt or kefir cultures alone. The milk is heated hard so that the chosen strain has no competition, then fermented and often sweetened and diluted into a drink. Codex and national rules set minimum counts of live bacteria. Made in 5 steps over 24 h. The longest step, ferment, takes 24 h (FAO 1990). Lactobacillus acidophilus and Bifidobacterium do most of the fermenting.
| Main step | 24 hReported[fao-tmp] | Ferment |
|---|---|---|
| Temperature | 85 °CReported[fao-tmp][yakult-au] | Heat the milk hard |
These milks are defined by one chosen strain and a minimum count of it, not by a traditional mixed culture. Kefir and koumiss rely on whole communities of bacteria and yeasts, and yoghurt on two thermophilic species.
The FAO example heats the milk to 85 °C for 10 minutes before the culture goes in. Codex requires at least 10^7 cfu/g of the starter bacteria in fermented milk up to the date of minimum durability, and does not apply that count to products heat-treated after fermentation.
Every number is labelled with how it is known. How this atlas is made
Yakult's strain is named after the company's founder, Dr Minoru Shirota, who discovered it (Yakult Australia).
