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Fermented milk from Central America
Natilla is cream soured by suitable microbes until its pH drops, with or without thickening; the regional regulation RTCA 67.04.71:14 also uses the name for cream soured with added acids. It must hold at least 10 % milk fat, or 45 % for natilla doble.
A short entry: the sources we found record only what is said here about Natilla and crema itself.
| Cream, reconstituted cream or recombined cream | At least 10 % milk fat for natilla, 45 % for natilla doble[rtca2014] |
| Cultures of harmless microorganisms | For fermented natilla; acidified natilla uses acids or acidity regulators instead[rtca2014] |
| Sodium chloride or other food-grade salts (allowed) | [rtca2014] |
| Starter | cultures of suitable microorganisms (fermented natilla) or acids and acidity regulators (acidified natilla) |
What changes: Cream is separated from the milk and its fat level set
Output: cream for natilla.
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
Natilla is cream soured by suitable microbes until its pH drops, with or without thickening; the regional regulation RTCA 67.04.71:14 also uses the name for cream soured with added acids. It must hold at least 10 % milk fat, or 45 % for natilla doble.
Natilla is a cultured cream, not a cultured milk. The same name covers a cream soured with added acid, which the regulation calls acidified natilla.
Every number is labelled with how it is known. How this atlas is made
RTCA 67.04.71:14 is a Central American technical regulation that corresponds to the Codex standard for creams, CODEX STAN 288-1976. Its bibliography lists earlier national texts, including Costa Rica's RTCR 412:2008 for cream and sour and fermented cream (natilla).
