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Techniques for Cultured Products¹

Department of Animal Sciences, Purdue University, Lafayette, Indiana

ABSTRACT

Techniques discussed in this paper are those related to the manufacture of cultured buttermilk and cultured sour cream. From the standpoint of sales, two factors are especially important with these products: a) flavor and aroma and b) body and texture.

Each dairy product can be prepared with certain desirable flavor characteristics and this is especially true of cultured products. By employing proper manufacturing techniques, it is possible to provide highly nutritious cultured products that have unique flavor characteristics which are extremely important from the standpoint of their market values.

Lactic cultures for cultured buttermilk and cultured sour cream. Presently, the dairy industry has at its disposal a large number of lactic cultures. Many of these cultures were constructed to serve a specific purpose, such as rapid acid development, production of considerable flavor, increased viscosity, etc. Some plants that manufacture dairy products employ a general-purpose culture for Cottage cheese and all cultured products. Consequently, certain desirable characteristics a selected culture could impart to a particular product are not fully realized by use of a general-purpose culture.

¹ Invitational paper presented before the Industry and Business Section at the Sixty-First Annual Meeting of the American Dairy Science Association, Oregon State University, Corvallis, June 28, 1966.