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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. 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 |
| Milk or skim-milk powder in water[fao-tmp][yakult-au] | |
| 2 % of the milk (FAO example) | Pure culture of the chosen strain(s) · L. acidophilus with Bifidobacterium longum in the FAO example; L. paracasei Shirota for Yakult[fao-tmp][yakult-au] |
| Optional | Sugar syrup, flavouring and sterile water · For drinks such as Yakult[yakult-au] |
| Starter | defined culture |
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
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 milk is heat-treated hard before the culture goes in, and the products are sour and kept chilled, so they are low-risk foods. Codex requires at least 10^7 cfu/g of the starter bacteria up to the date of minimum durability; products heat-treated after fermentation lose that claim.
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). Acidophilin was first made in the Armenian SSR in the 1930s (ru.wikipedia). Calpis and Yakult made Japan an early home of sweetened probiotic drinks.
