We all have had milk products that have undergone fermentation or cultured with lactic acid bacteria to taste unique from milk. Sour cream, kefir, and yogurt are some of the cultured milk, that we relish. Now the question is cultured milk pasteurized? No, cultured milk is not pasteurized.
What Is Cultured Milk?
Cultured milk results from converting skimmed or partially skimmed to sour taste. Fermentation of skimmed milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc turn it into cultured milk. Pasteurized is milk that is the result of heating to a hot temperature to kill the microorganisms.
The differences between cultured and pasteurized milk will show various purposes you can use the two products.
Cultured And Pasteurized Milk
Both cultured and pasteurized milk undergoes some treatment before consumption. Pasteurization is heating the milk in a Vat to a temperature of 145°F for about 30-minutes. The heat treatment kills the microbes and pathogens in the milk. All pathogens in the raw milk vanish due to this heat treatment.
Cultured milk is a production of sour milk, yogurt, or kefir that has undergone pasteurization. The milk ferments at a temperature of 110-115°F for 5-10 hours. During fermentation, the enzymes of the microorganisms break the lactose the natural sugar in milk. The metabolic genes in the lactic acid fungi produce the enzymes that break the sugar metabolites and convert milk into yogurt. Buttermilk is the liquid less fatty part of yogurt produced by straining the yogurt. Kefir is a production of milk fermented with bacteria and yeast.
Cultured milk gives a distinct taste of milk. Compared to raw milk, cultured milk has a longer shelf life. The taste of yogurt is tangy and sour. Kefir has a sour, tangy, and sweet taste. Buttermilk has a buttery, creamy taste. Flavored yogurt with fruit juice adds nutrition and gives a special flavor of fruits.
Pasteurized milk contains some microbes after processing. Therefore, it may become spoilt if not refrigerated. Pasteurized milk serves as a source of making many dairy products. Cultured milk is made from pasteurized milk, so are many baking products. Because of heating, the nutritional value of pasteurized milk is much lower than raw milk. Milk suppliers usually supplement pasteurized milk with calcium and vitamins to enrich the milk.
The Products Of Cultured Milk
There are quite a few cultured milk products. The most loved and widely consumed is yogurt. Yogurt is made from several bacteria in varying volumes. The tastes and flavor differ slightly with the strain of bacteria. In homemade yogurt, you can use a teaspoon of the previous yogurt to act as a starter to make a new batch.
Sour cream is cultured milk that has been made sour. They add lactic acid bacteria to the cream. Because of fermentation, the cream thickens and becomes a tarty taste. Sour cream has over 18 percent butterfat. Some manufactures add stabilizers, such as rennin or gelatin to aid in the thickening of the sour cream.
Kefir is also known as Greek yogurt. The thickness of this fermented drink is in between milk and yogurt. Kefir is fermented with yeast and bacteria. It is a strong probiotic and has many health benefits. Kefir is often made rich in minerals and vitamins. It is a 99% lactose-free drink. A significant advantage of kefir is that studies have shown that is suitable for people who are intolerant to lactose.
The drink that is made from fermented skimmed milk is buttermilk. The fat of the milk is first removed by skimming and then fermented.
The Nutrition Of Cultured Milk
Cultured milk products are appetizing and nutritious food. Although the composition of the nutrient is like milk, the fermentation process has led to an increased combination of lactose acid, free amino acid, galactose, and fatty acids. It has been observed that individual’s intolerant to lactose has difficulty in accepting some cultured milk.
1. Nutrition of Yogurt
Yogurt has been a popular milk product from ancient times. The bacteria that turn milk into yogurt is called “yogurt culture” or “yogurt starter.” The plain yogurt produced by fermentation of whole milk contains
- 81% water
- 5% fat
- 9% protein
- 4% sugar
- 4% carbohydrates
100 grams of yogurt provides 97kcal of energy. Only 1 cup of yogurt provides 49% Calcium, 38% phosphorus, 18% potassium, and 12% magnesium of the daily requirement of an adult. Yogurt is rich in Vitamin B12, riboflavin, and selenium, a single serving contributing to 14 to 31% of Daily Value.
Yogurt is an excellent food probiotic that helps in digestion and controls body weight. The fat content of yogurt is the HDL type of cholesterol that is good for the heart. As it contains vitamins and minerals, it reduces the chances of having bone diseases and osteoporosis.
2. Nutrition of Sour Cream
Sour cream tastes tarty, because of its acidic nature. It is produced from raw milk, by fermenting and culturing. The sour milk looks like cheese curd or yogurt. A 100 g sour milk contains 48 calories, 38g carbohydrate, 4g protein, 1.5g fat, and 40mg sodium.
Sour milk aids in digestion improves the immune system, takes care of the heart, and removes toxicity from the body. It also removes the allergenic effect of other food. Sour milk also controls cholesterol.
You can use sour milk in culinary, making cheese, baking, and many dishes. Sour milk is an ingredient of the products of the cosmetic industry.
3. Nutrition of Kefir
Kefir is a high-value food product. One cup of sugar-free kefir contains 110 calories, 11g protein, 2g fat, 12 g carbohydrate, 12g sugar, 390mg calcium, and 90 microgram Vitamin A.
Kefir is a source of many nutrients. A serving of 175-ml low-fat kefir contain
- 100 calories
- 4g protein
- 7–8g of carbohydrate
- 3–6g of fat
Kefir also fulfills 10% of Calcium, 15% phosphorus, 12% of Vitamin B12, 10% of Riboflavin, 3% Magnesium as per the RDI (Recommended Dietary Intake). It also contains a substantial amount of protein.
Kefir is a powerful probiotic, aiding in digestion and weight management. Kefir improves digestion-related diseases, inhibits the growth of cancer cells, and builds bones. Kefiran, a kind of carbohydrate found in kefir, has antibacterial characteristics. Kefir slows the progression of osteoporosis.
4. Nutrition of Buttermilk
Buttermilk is the liquid product from cultured milk after churning out the butter. It comprises milk lactose, protein casein of milk, and water. It has a slightly sour taste. Buttermilk is a popular drink in some Asian countries
One cup of buttermilk contains
- 98 calories
- 8g protein
- 12g carbohydrate
- 3g fat
It also fulfills 22% calcium, 16% of sodium and 29% of Riboflavin, 22% of B12, and 13% of pantothenic acid of the DV.
There are several health benefits of having buttermilk. It improves bones, oral health, and blood pressure. High phosphorus and minerals in buttermilk lower the risk of osteoporosis. The combination of K2 and Vitamin D in buttermilk prevents the breakdown of bone. It also drastically reduces the cholesterol level of the blood. Buttermilk helps lower blood pressure and plays a positive role in maintaining oral health. However, high sodium is detrimental to the heart, kidney, and other organs.