Soured milk 1868621 221169821 2008-06-23T10:03:44Z DOI bot 6652755 Citation maintenance. You can [[WP:DOI|use this bot]] yourself! Please [[User:DOI_bot/bugs|report any bugs]]. {{see also|Fermented milk products|Souring}} '''Soured milk''' is a food product, distinguished from spoiled [[milk]], and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency. Soured milk that is produced by bacterial fermentation is more specifically called '''[[fermented milk]]''' or '''[[cultured milk]]'''.<ref name="FDCh1P131"> {{cite web | url = http://frwebgate4.access.gpo.gov/cgi-bin/waisgate.cgi?WAISdocID=4173281813+29+0+0&WAISaction=retrieve | title = TITLE 21--FOOD AND DRUGS: CHAPTER I, PART 131 MILK AND CREAM | accessdate = 2007-11-18 | date = 2007-04-01 | publisher = Electronic Code of Federal Regulations (e-CFR) }}</ref> Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called '''acidified milk'''.<ref name="FDCh1P131" /> In the US, the acids that may be used in the manufacture of acidified milk are [[acetic acid]] (commonly found in vinegar), [[adipic acid]], [[citric acid]] (commonly found in lemon juice), [[fumaric acid]], [[glucono-delta-lactone]], [[hydrochloric acid]], [[lactic acid]], [[malic acid]], [[phosphoric acid]], [[succinic acid]], and [[tartaric acid]]. In [[Slovene language|Slovene]] recipes, soured milk created by the addition of an acid or by bacterial fermentation can often be used interchangeably. For example, 1 cup of cultured [[buttermilk]], a soured milk produced by bacterial fermentation, can be substituted with 1 tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. The chemically soured milk can be used after standing for 5 minutes.<ref> {{cite book | last = Darling | first = Jennifer Dorland (ed.) | title = Better Homes and Gardens New Cook Book | edition = 12th ed. | publisher = Meredith Corp. | location = [[Des Moines]], [[IA]] | date = 2002 | isbn = 0-696-21290-0 | oclc= 50779131 }}</ref> ==Sour Milk== {{see also|Buttermilk}} Currently, '''sour milk''' commonly means (pasteurized) milk that has spoiled and is "in an unpalatable state".<ref> {{cite web | url = http://dictionary.reference.com/browse/sour | title = sour | accessdate = 2007-07-02 | date = | publisher = dictionary.com }}</ref> However, the meaning of sour milk can be ambiguous since it has been used in different contexts in different time periods. Since the 1970s, sour milk has been used both for chemically and biologically soured milk.<ref> {{cite journal | last = Nakamura | first = Yasunori | coauthors = Naoyuki Yamamoto, Kumi Sakai, and Toshiaki Takano | year = 1995 | title = Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme | journal = Journal of Dairy Science | volume = 78 | issue = 6 | pages = 1253–7 | pmid = 7673515 | url = http://jds.fass.org/cgi/reprint/78/6/1253 | format = PDF | accessdate = 2007-06-30 }}</ref><ref> {{cite journal | last = Sukhov | first = SV | coauthors = Kalamkarova LI, Il'chenko LA, Zhangabylov AK | year = 1986 | title = Microfloral changes in the small and large intestines of chronic enteritis patients on diet therapy including sour milk products | journal = Voprosy pitaniia | volume = Jul-Aug | issue = 4 | pages = 14–7 | pmid = 3765530 | url = http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=3765530&dopt=Citation | language = Russian | accessdate = 2007-06-30 }}</ref><ref> {{Ref patent | country=US | number=3625702 | status=patent | title=PREPARATION OF SOUR MILK DRINKS | pubdate=1971-12-07 | gdate=1971-12-07 | fdate=1969-07-18 | invent1=Exler, Heinrich | assign1=Heinrich Exler }}</ref><ref> {{Ref patent | country=US | number=3978243 | status=patent | title=Process for preparing gelled sour milk | pubdate=1976-08-31 | gdate=1976-08-31 | fdate=1975-01-30 | invent1=Pedersen, Jens Kristian | assign1=Kobenhavns Pektinfabrik }}</ref> Some older recipes use sour milk, but today it is unclear which dairy product was "sour milk". Pasteurized milk was not available in the US until the early 1900s. For example, the South Jersey Milk Company created a poster in 1930 entitled "What is pasteurized milk?" to educate the American public about the safety of its newly pasteurized milk.<ref> {{cite web | url = http://www.nal.usda.gov/speccoll/images1/dairy.htm | title = Early Developments in the American Dairy Industry | accessdate = 2007-07-02 | date = | publisher = The National Agricultural Library: Special Collections }}</ref> Thus, older recipes that use sour milk may have been written prior to the availability of pasteurized milk. Before pasteurized milk became widely available, sour milk may have been unpasteurized milk that had naturally acquired a sour taste through bacterial fermentation at room temperature. At least until the 1920s, there was a clear distinction between sour milk and buttermilk,<ref> {{Ref patent | country=US | number=238248 | status=patent | title=Preparation of Sour Milk | pubdate=1818-03-01 | gdate=1818-03-01 | fdate=1879-09-01 | invent1=Charles Peck | assign1=Charles Peck }}</ref> where [[buttermilk]] was the sour tasting thin liquid leftover from making butter.<ref> {{Ref patent | country=US | number=1356340 | status=patent | title=Method of Drying Buttermilk | pubdate=1920-10-19 | gdate=1920-10-19 | fdate=1919-10-03 | invent1=Norman P. Collis | assign1=Collis Products Company }}</ref> Today, in North America, either [[cultured buttermilk]], also commonly known as buttermilk but not the same product as the aforementioned buttermilk, or milk soured by the addition of lemon juice or vinegar is often used when sour milk is needed in a recipe. ==References== {{reflist}} [[Category:Dairy products]] [[Category:Fermented foods]] [[de:Dickmilch]] [[es:Leche agria]] [[pl:Zsiadłe mleko]] [[sv:Filmjölk]]