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- Soured_milk type Thing external.
- Soured_milk comment "Soured milk is a food product produced from the acidification of milk. Modern commercial soured milk is not the same as spoiled milk that has gone bad naturally, commonly also called "soured" but traditionally it is just fresh milk that is left in a warm place for a day, usually near a stove, to get sour and then ferment. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency, and inhibits the growth of harmful bacteria and thus improves its shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Soured milk that is produced by the addition of" external.
- Soured_milk label "Soured milk" external.
- Soured_milk seeAlso Fermented_milk_products external.
- Soured_milk wasDerivedFrom Soured_milk?oldid=777318756 external.
- Soured_milk abstract "Soured milk is a food product produced from the acidification of milk. Modern commercial soured milk is not the same as spoiled milk that has gone bad naturally, commonly also called "soured" but traditionally it is just fresh milk that is left in a warm place for a day, usually near a stove, to get sour and then ferment. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency, and inhibits the growth of harmful bacteria and thus improves its shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in vinegar), adipic acid, citric acid (commonly found in lemon juice), fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid. Soured milk is commonly made at home or is sold and consumed in Europe, especially in Eastern Europe (Belarus, Poland, Slovakia, Russia, Ukraine), all over the countries of former Yugoslavia (Macedonia, Serbia, Montenegro, Bosnia and Herzegovina, Croatia, Slovenia), Bulgaria, Finland, Germany, and Scandinavia. It is also made at home or sold in supermarkets and consumed in the Great Lakes region of Eastern Africa (Kenya, Uganda, Rwanda, Burundi and Tanzania). It is also a traditional food of the Bantu people of Southern Africa. Since the 1970s, some producers have used chemical acidification in place of biological agents." external.
- Soured_milk isPrimaryTopicOf Soured_milk external.