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Fermented milk from Beijing and North China
Lao Beijing suannai is sweetened milk set as a yoghurt in small jars and drunk through a straw. Under China's national standard GB 19302-2025 a product called 酸乳 must be fermented with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; sweetened kinds fall under flavoured fermented milk, with at least 60.0 °T acidity.
A short entry: the sources we found record only what is said here about Lao Beijing suannai itself.
| Raw cow's milk, concentrated milk or milk powder | At least 80 % milk base for a flavoured fermented milk[gb19302] |
| Sugar | No amount found in a source |
| Starter of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus | [gb19302] |
| Starter | defined culture of S. thermophilus and L. delbrueckii subsp. bulgaricus |
What changes: The milk is sweetened and heated before the starter goes in
Output: sweetened, heat-treated 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
Lao Beijing suannai is sweetened milk set as a yoghurt in small jars and drunk through a straw. Under China's national standard GB 19302-2025 a product called 酸乳 must be fermented with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; sweetened kinds fall under flavoured fermented milk, with at least 60.0 °T acidity. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
Set and sold in the jar, sweetened before it sets, and drunk through a straw rather than eaten with a spoon.
Every number is labelled with how it is known. How this atlas is made
The Qimin Yaoshu (6th century) already gives a recipe for soured milk, lao (酪), set overnight with old lao as the starter.
