1.1 | NAME: | Country: |
| | AKILE NUKADWARAK | KENYA |
| | AMASI | ZIMBABWE |
| | AMBERE | KENYA |
| | FADHI | SOMALIA |
| | IKUVUGOTO | ZAIRE |
| | IRGO | ETHIOPIA |
| | IRIA IMATA | KENYA |
| | KADAM | MALI |
| | KAMABELE/KAMABOU | KENYA |
| | LAIT CAILLE | MAURITANIA |
| | MABISI | ZAMBIA |
| | MAZIA MAIVU | KENYA |
| | MARIWA | KENYA |
| | MURSIK | KENYA |
| | NONO KOUMOU | BURKINA FASO |
| | NYAAME | GHANA |
| | PINDIDAAM | CAMEROON |
| | RAIB | CHAD |
| | SAWA | ZAMBIA |
| | SUUSAC | SOMALIA |
| | These denominations refer to a variety of acidified milks or sour milks which in their essence are very much alike. |
| - ORIGIN AND HISTORY | From the general standpoint, acidified or sour milk is a traditional product made to valorize milk surplus from small-scale herds. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | It may be of various origins, mainly cow or zebu milk, sometimes mixed with goat and/or sheep milk (SOMALIA, MAURITANIA and in some places in KENYA), rearely camel milk is added (SOMALIA: SUUSAC). However, sheep, goat and camel milk can also be acidified without being mixed to cow or zebu milk. |
| Type: | Sour milk is the product obtained by spontaneous acidfication of raw or more rarely boiled milk. The coagulum is white and it has a sour taste. Its texture is usually homogeneous. |
| Consistency: | Semi-fluid to thick |
| Composition: | varies with composition of the milk used. |
| - TECHNOLOGY: | The daily residual fresh milk from domestic consumption is poured into a container covered with a lid. No starters are used and acidification develops after a few days, either from natural flora of milk when it is not boiled, or from the bacteria growing on the sides of the vessel. Milk is left to settle in a quiet place, often in a covered container sheltered from dust for usually 24–48 h. Coagulation time varies a lot depending on room temperature which for instance varies from 22°C in Kenya to 35°C in Northern Benin. |
| - REMARKS: | Milk is usually boiled before natural fermentation all over KENYA. Sometimes, especially in South- western Africa, sour milk is stirred with a wooden stick before being consumed as a drink. In KENYA, cultured milk is sometimes coloured and flavoured with charcoal powder from a particular tree called Senetwet (MURSIK, MARIWA GIWURVE, …). Also in KENYA as in ETHIOPIA, containers used for the cultured milk process are previously smoked (IRIA IMATA, IRGO, MARIWA, MAZIA MAIVU) to avoid mould growth. In ETHIOPIA, IRGO is flavoured with fresh leaves of rue (Ruta Chalepensis var.tenuifolia). Sour milk is usually consumed as a staple food. In general, as spontaneous fermentation is uncountrolled, the quality of sour milk is rather variable. |
1.2 | - NAME: | Country: |
| | AMACUNDA | ZAIRE |
| | ROAB | SUDAN |
| | ROUABA | CHAD |
| - AREA OF ORIGIN: | - In CHAD, Arbouchatak area (Chari Bagurni) |
| | - All over SUDAN |
| | - Amacunda manufacture spread from RWANDA and BURUNDI to ZAIRE |
| - AREA OF PRODUCTION: | Some areas as above in SUDAN and CHAD, Northern and Southern Kivu in ZAIRE. |
| - ORIGIN AND HISTORY: | Its origin is unknow. ROAB manufacture is closely bound to the cultured milk production which is a traditional way of precessing milk in this area. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cultured cow, sheep or goat milk called either Raïb in CHAD, or Ikuvugoto in ZAIRE. |
| Type: | ROAB or ROUABA is a sour buttermilk which is a by-product of the butter making from sour milk. It is a white liquid texture is homogeneous with an even appearance. It has an acid taste with a yeast fermented aroma. |
| Consistency: | Liquid |
| Composition: | Fat content: 1–3%. |
| - TECHNOLOGY: | Milk, either boiled or not, left to mature for 24 hours at room temperatue in a clean closed container. Acidification develops either from natural flora of milk or with the addition of 2–3% of sour milk made previously. Then, cultured milk is poured i a gourd which is vigorously shaken until the butter grains separate from buttermilk. Butter, called GIBDE in CHAD or FURSA in SUDAN, is collected and buttermilk is ready for immediate consumption. |
1.3 | - NAME: | Country: |
| | ARRERA | ETHIOPIA |
| | GAROOR | SOMALIA |
| | NON MAÍ | YAMI NIGER |
| - AREA OF ORIGIN: | Livestock rearing areas of these countries |
| - AREA OF PRODUCTION: | Same as above, in particular SHEBELLI and GIUBA areas in SOMALIA. |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow milk |
| Type: | These products are actually sour buttermilk obtained by churning fresh milk. Subse- quently, this by-product is acidified. It is a white liquid or semi-fluid product with a sour and acid taste. Its texture is homogeneous. |
| Consistency: | Semi-fluid to liquid |
| Composition: | Moisture and dry matter are unknown |
| | Fat content: 1 to 3%. |
| - TECHNOLOGY: | Raw milk is not subjected to any heat treatment before churning. Butter separated from buttermilk is collected and buttermilk is poured in a clean calabash. It is left to mature either after some sour milk has been added (NIGER) or naturally (SOMALIA). Acidification lasts respectively for 24 or 3 hours. Then, sour buttermilk is ready for consumption. It keeps for up to 48 hours. |
| - REMARKS: | In SOMALIA, milk containers are usually smoked with smoke obtained by burning of a balsamic wood called CUGID. In ETHIOPIA, it is a wholesome beverage either plain or spiced. When there is plentiful supply of fresh whole milk, the buttermilk is given to calves, milking cows and dogs without fermentation. Alternatively, it can be converted into local cheese. In general terms, this product is reserved for home consumption and is considered as a staple food by many smallholders. |
1.4 | - NAME: | Country: |
| | CHAMBIKO | MALAWI |
| | HARD FERMENTED MILCURD | ETHIOPIA |
| | MABOBO | MADAGASCAR |
| | MADILA | BOTSWANA |
| | MAFI | LESOTHO |
| | MASHORONGA | ZIMBABWE |
| | MASSE | MOZAMBIQUE |
| | MAZIWA MGANDO | TANZANIA |
| | SOUR MILK | KENYA |
| | UMLAZA/MUTIVI | ZIMBABWE |
| | These denominations refer to a variety of |
| | partly drained sour milks or concentrated |
| | fermented milks which in their essence are |
| | very much alike. |
| - AREA OF ORIGIN: | South Eastern Africa |
| - AREA OF PRODUCTION: | Same area as above |
| - ORIGIN AND HISTORY: | Concentrated fermented milks might be the ancestor of cheeses. Probably, these products were developed by transhumant tribes of cattle breeders as a way to keep milk nutritive properties. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Raw whole cow or zebu milk |
| Type: | Concentrated fermented milk is sour milk obtained by spontaneous acidification of raw milk which is subsequently partly drained. It is white to greenish like whey. its texture is usually curdy; it may be semifluid when curd is shaken. It has a sour or even very sour taste. |
| Consistency: | Semi-fluid to thick |
| Composition: | Unknown. |
| - TECHNOLOGY: | Milk is not subjected to any heat treatment. Raw milk is poured into a calabash, a gourd or a clay pot and left at room temperature for 3 to 4 days. No starters are added and acidification develops from natural flora of milk. Usually, the container is covered to protect it from dust. Once milk is coagulated, some whey is removed and subsequently, some more fresh milk is added on top. This process is repeated until the container is full of partly-drained curd. The whole process takes generally one week depending on the size of the container. Then, concentrated fermented milk may be shaken before consumption and might keep for up to a week at room temperature. |
| - REMARKS: | Although these products are very much similar, some differences exist depending on the area of production. |
| | In Kenya, it is reported that after 3 to 4 days, the surface of the milk is covered with a fungal mycelium which is removed before whey is drained. The removal of whey may be done either every day for instance in ETHIOPIA or in MALAWI or all at once at the end of the fermentation as it is done in TANZANIA or in BOTSWANA. |
| | In ETHIOPIA, it is reported that the vessels are usually smoked, after cleaning, by burning chips of Olea africana or Acopia busia. In some areas, the hot smoking chips are introduced into the vessel and whirled around inside the container for a few minutes with the lid on. In other cases, the pot is turned upside down over the smoking chips until the smoke dies down. This is done in order to prevent the growth of moulds on the sides of the container. |
| | In Southern ETHIOPIA, the Borana pastoralists prepare a concentrated fermented milk flavoured with fresh leaves of rue (Rute Chalepensis var-tenuifolia). The whey is removed daily and fresh milk is added until the vessel is filled with hard curd. The whey is siphoned off by a wooden pipette introduced into the vessel. It is reported that the container is smoked every time whey is siponed off. |
| | In ZIMBABWE, MASHORONGA is more drained than UMLAZA. |
| | In MOZAMBIQUE,coagulation is obtained by means of a vegetable exzyme. |
| | Concentrated fermented milk is almost always consumed as a staple food in the area of production, in particular by the pastoralists. |
1.5 | - NAME: | Country: |
| | LEITE DORMIDO-LEITE COALHADO | CAPE VERDE |
| | YAOURT | MADAGASCAR |
| | YOGHOURT | NIGERIA |
| | YOGHURT
(ZABADI) | SUDAN |
| | These are yogurt like products. |
| - AREA OF ORIGIN: | East Europe (BULUGARIA) |
| - AREA OF PRODUCTION: | Limited to main cities of these countries. |
| - ORIGIN AND HISTORY: | Yogurt was introduced by Europeans when they settled in Africa. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material | Usually reconstituted skim-milk, sometimes |
| | mixed with local cow, goat or sheep milk. |
| Type: | Yogurt is a cultured milk obtained by souring of milk by means of a pure culture of Lactobacillus bulgaricus and Streptococcus thermoplius bacteria. Its texture is homogeneous with an even appearance. It ia white in colour and it has an acid taste. |
| Consistency: | Semi-fluid to thick |
| Composition: | Moisture: 88% |
| | Dry matter: 12% |
| | FAt content: 16% FDM. |
| - TECHNOLOGY: | Milk is heated to 95–100°C for 15 seconds in order to destory natural flora of milk especially pathogen species. a pure culture of Lactobacillus bulgaricus and Streptococcus therophilus is added at the rate of 1 to 5%. Coagulation time varies from 4 hours to 20 hours depending on the temperature (25°C to 45°C), the kind of strains used and the amount of inoculum added. Yogurt may be either packed before fermenta- tion in small plastic containers (125 cc) or after coagulation and stirring in larger containers. Its shelf life is about 14 days. |
| - REMARKS: | Yogurt may be either plain fermented milk or sweetened with sugar. It may be also either coloured or flavoured according to customers' reuqirements. |
2.1 | - NAME: | AIRAG | Country: MONGOLIA |
| - AREA OF ORIGIN: | MONGOLIA |
| - AREA OF PRODUCTION | All over MONGOLIA |
| - ORIGIN AND HISTORY: | AIRAG is a traditional product of MONGOLIA produced for several centuries. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Mare milk |
| Type: | AIRAG is a fermented milk obtained by the fermentation of mare milk by means of a mixed culture of yeasts and bacteria. |
| Consistency: | Liquid |
| Composition: | Moisture: 90 to 91% |
| | Dry matter: 9 to 10% |
| | Fat content: 15 to 20% FDM |
| TECHNOLOGY: | Milk is strained in order to remove all impurities or foreign bodies. Then, milk is heated to 65°C for 30 minutes. Cultured milk containing acid producing bacteria and yeasts is added at the rate of 20% of the amount to be processed. Milk is left in special pans at 18–20°C for 10–12 hours. AIRAG can be kept in a cool place up to one week. |
2.2 | - NAME | CHAKAH | Country: AFGHANISTAN |
| - AREA OF ORIGIN: | All over AFGHANISTAN |
| - AREA OF PRODUCTION: | Same as above |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow, sheep and goat milk |
| Type: | CHAKAH is a fresh soft cheese obtained from acidified buttermilk |
| Consistency: | Soft |
| Composition: | Unknown. |
| - TECHNOLOGY: | The first stage consists in making a yoghurt like product called Mast which is very close to Dahi. Once fermented milk is churned, butter is removed. Sour buttermilk paste is put in a cheese cloth for draining. Cheese cloth is hung on a bracker for 8–10 hours. Some salt is added and the product is packed in bags, pots or vats. |
| - REMARKS: | This product is consumed fresh after it is made. It is available all the year round. |
2.3 | - NAME: | DAHI | Country: UNION OF MYANMAR |
| | | BHUTAN |
| | | INDIA |
| | | NEPAL |
| | | PAKISTAN |
| - AREA OF ORIGIN: | INDIA |
| - AREA OF PRODUCTION: | All over the Indian subcontinent and in the Union of Myanmar. |
| - ORIGIN AND HISTORY: | The precise origin of DAHI is unknown; however, numerous references to DAHI can be found in the Vedas and other ancient Hindu scripts. It is the most important fermented milk product consumed in the Indian subcontinent. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | It is made from cow or buffalo milk or from a mixture of the two. |
| Type: | DAHI is a yoghurt-like product. It is a kind of acidified milk with a pleasant flavour and a clean acid taste. Its colour is yellowish when made from cow milk and creamy-white when it is made from buffalo milk. It has smooth and glossy surface. The body is firm but not hard and free from gas holes. |
| Consistency: | Firm but not hard |
| | Buffalo Cow |
| | Composition: Mositure: 82–85 85–88 |
| | Dry matter: 15–18 12–15 |
| | Fat content: 45% FDM 30% FDM |
| - TECHNOLOGY: | There are important differences between traditional or household-scale production and industrial-scale production; they are described hereunder sparately. |
| | 1) Traditional Method |
| | Milk is heated to boiling point and then cooled down to body temperature. DAHI or buttermilk from the previous day production is added at the rate of 0.5 to 1 percent of the amount of milk to be processed. Milk is left overnight to get sour until it coagulates. The vessel where the DAHI is kept during souring is usually no insulated; however in the coolest areas (NEPAL, BHUTAN), the container is wrapped either in cloth, in hay, or is put in a straw-box to keep the souring temperature as even as possible. When acidification is over, the titrable acidity should reach 0.9 to 1.0% lactic acid. |
| | 2) Industrial-scale Production |
| | Homogenized milk is used by the urban dairy plants. This gives a much firmer DAHI which in general is preferred. The starter culture used contains lactic acid bacteria (namely Streptococcus thermophilus and Lactobacillus bulgaricus). |
| REMARKS: | Other methods for preparing traditional DAHI exist. In NEPAL the bulk of DAHI is obtained without starter. In this case, acidification develops from natural flora living on the surface of vessels. Traditional DAHI may be obtained by a semi-continuous method in NEPAL. Boiled milk cooled at body temperature is poured into a wooden vessel. Some natural starter is added to the milk in the container which is covered with clothes and kept warm. The next day, a further quantity of cooled boiled milk is added and fermentation goes on. This topping up with cooled boiled milk is repeated daily until the container is full. After the last incubation, DAHI may be used either in the usual way, i.e. for consumption, or may be churned to obtain butter. Usually, DAHI is prepared in earthenware pots. These vessels are cheap, and are used as a single
service container. As they have a porous texture, moisture is absorbed by the container especially when DAHI
tends to exude some whey. The use of the earthenware pots gives the DAHI a “muddy” flavour and a thicker texture which are appreciated by the Nepalese people. The earthenware pots, called “Katara”, hold from 200 g to 5 kg. They are washed with hot water before use. It is not possible to sterilize them when working at production scale. Then can be cleaned with a solution of washing soda in hot water but care has to be taken to wash them again with hot water otherwise they may break. |
| | DAHI is called SHO in NEPAL and DEIN CHIN in the UNION OF MYANMAR. It may be consumed either plain, sweetened or salted. When DAHI is sweetened, sugar is usually added to milk before boiling. DAHI is used as raw material for many milk products such as ghee, buttermilk and other derived products (GHOL, DAHI KUSUM, SHRIKAND, SHRIKAND VADI, PANIR). Diluting with three to five times its volume of water, and with a pinch of salt and other spices DAHI forms GHOL, a soothing drink. DAHI KUSUM is another by-product and can be considered as the Indian equivalent of ice cream. It can be prepared by heating milk, sweetening, flavouring and colouring it before seeding it with starter. Allowed to set and sour to taste, DAHI KUSUM makes a delicious dish in summer (refrigerated) as well as in winter, with all the nutrients of milk in it. |
| | In the UNION OF MYANMAR, fresh lime juice is added to milk when a new manufacture without starter is launched. In this case, coagulation takes about 20 hours. |
2.4 | - NAME: | Country: |
| | BOGURAR DOHI | BANGLADESH |
| | NATURAL YOGHURT | FIJI |
| | SUSU MADU KLENCENG | INDONESIA |
| - AREA OF ORIGIN: | BULGARIA |
| - AREA OF PRODUCTION: | Northern part of BANGLADESH All over FIJI In the main cities of INDONESIA. |
| - ORIGIN AND HISTORY: | Unknown. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow or buffalo milk |
| Type: | All these products are yoghurt like products. They are all prepared by the same method used for typical yoghurt. |
| Consistency: | Thick to semi-fluid |
| Composition: | Moisture: 70–80% |
| | Dry matter: 20–30% |
| | Fat content: 6–10% |
| - TECHNOLOGY: | It is identical to the one used to prepare typical yoghurt (i.e. p. 247). |
| - REMARKS: | A few differences between those three countries exist according to the pretreatment of milk. In BANGLADESH, milk is heated close to boiling temperature for 4–6 hours in order to concentrate proteins of milk before coagulation. |
| | In FIJI, some skimmed milk powder is added to milk before the heat treatment to increase the dry matter of yoghurt and then to improve its firmness. |
2.5 | - NAME: | LASSI | Country: INDIA |
| | | PAKISTAN |
| - AREA OF ORIGIN: | PAKISTAN |
| - AREA OF PRODUCTION: | Sind, Punjab (PAKISTAN) Panjab, Haryana (INDIA) |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | DAHI made from cow, buffalo, sheep or goat milk |
| Type: | LASSI is a liquid product made from sour butter milk, obtained by churning DAHI. mixed with a small quantity of water. It is yellowish and has a sour taste. |
| Consistency: | Liquid |
| Composition: | Moisture: 92% |
| | Dry matter: 8% |
| | Fat content: Unknown. |
| - TECHNOLOGY: | The first stage consists in making DAHI (i.e. p. 250). Then, the DAHI is churned to get butter. The buttermilk which may be considered as a by-product of butter manufacture is called Chhaas in INDIA. It is mixed with a small quantity of cold water to obtain a refreshing beverage called LASSI. |
| - REMARKS: | LASSI is very popular product, in particular in the Northern areas of INDIA and PAKISTAN. It is usually consumed chilled, either sweetened or salted. Its shelf life does not exceed 4 to 5 hours, and it is usually consumed as soon as it is made. LASSI is called MAHI in NEPAL. In NEPAL and in PAKISTAN, LASSI may be prepared either from whole or skimmed DAHI. When DAHI, made from whole milk, is churned by traditional methods, the butter yield is much below the theoretical level. As a matter of fact, the fat globules are scattered in the liquid phase and the losses of fat in buttermilk are more important than they are when butter is made from cream. However, LASSI prepared from soured skimmed milk has a weaker taste and flavour than that prepared from the buttermilk obtained from DAHI made from whole milk. |
2.6 | - NAME: | MISHTI DOI | Country: INDIA |
| - AREA OF ORIGIN: | Eastern INDIA |
| - AREA OF PRODUCTION: | Eastern INDIA |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow and/or buffalo milk |
| Type: | MISHTI DOI is a sweetened variety of DAHI which is a yoghurt like product. It can be coloured or not. |
| Consistency: | Firm but not hard |
| Composition: | Unknown |
| - TECHNOLOGY: | 6 to 6.5% of cane sugar is added to the blend of milk before boiling. Artificial colour, caramel and jaggery may be added during production. The milk is cooled to 40–45°C and inoculated with some of the product made on the previous day. The inoculated milk is poured in earthenware pots in which it is left to incubate for 12–15 hours at 40–45°C and subsequently sold. Usually, the earthenware containers are placed close to the open fire used by the milk shop for boiling milk and making sweets. |
3.1 | - NAME: | BORUGA | Country: DOMINICAN REP. |
| - AREA OF ORIGIN: | El Cibao |
| - AREA OF PRODUCTION: | All over cattle rearing areas at a household scale |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Whole cow milk |
| Type: | BORUGA is an acidified milk obtained by spontaneous fermentation. It is yellowish and has a lumpy texture. It has a sour taste. |
| Consistency: | Semi-fluid |
| Composition: | Moisture: 85 to 88.5% |
| | Dry matter: 11.5 to 15% |
| | Fat content: 3 to 3.5% |
| - TECHNOLOGY: | Raw whole milk is not subjected to any heat treatment and is left to ferment naturally. Sugar is added at the rate of 13% of the amount of milk processed. BORUGA is sold in plastic containers and can keep up to 10 days at 4°C. |
| - REMARKS: | BORUGA is a very popular drink and is consumed at all times of the day. |
3.2 | - NAME: | DAHEE | Country: GUYANA |
| - AREA OF ORIGIN: | INDIA |
| - AREA OF PRODUCTION: | A few isolated areas in Guyana |
| - ORIGIN AND HISTORY: | DAHEE was introduced by contractual Indian labourers. It is the same product as DAHI produced traditionally in INDIA. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Fresh or recombined cow milk |
| Type: | DAHEE is an acidified milk obtained by natural fermentation of milk. It is white to yellowish. Its texture is homogeneous and gelatinous and it has a slightly sour |
| | taste. |
| Consistency: | Thick |
| Composition: | Unknown |
| - TECHNOLOGY: | Raw whole milk is heated to the boiling point for several minutes. Then it is inoculated with DAHEE from previous production. After stirring, milk is allowed to ferment for 5 to 8 hours. Once coagulated, sour milk will keep for 2 days in a fridge. |
| - REMARKS: | Salt or sugar can be added to improve the taste of DAHEE. |
3.3 | - NAME: | KEFIR | Country: ECUADOR |
| - AREA OF ORIGIN: | Unknown |
| - AREA OF PRODUCTION: | All over ECUADOR |
| - ORIGIN AND HISTORY: | Unknown |
| - DESCRIPTION AND | |
| -CHARACTERISTICS: | |
| Raw material: | Whole cow milk |
| Type: | In this particular case, KEFIR is an acidified milk obtained by lactic fermentation by means of Lactobacillus acidophilus and Bifidobacterium longum. It is a white liquid product which has a mild taste. |
| Consistency: | Liquid |
| Composition: | Moisture: 87.5% |
| | Dry content: 12.5% |
| | Fat content: 30% FDM. |
| - TECHNOLOGY: | The whole milk is heated to 85 C for 10 minutes. It is cooled down to tepid temperature and inoculated with 2% of a pure culture of Lactobacillus acidophilus and Bifidobacterium longum. Milk is left to mature for 24 hours at room temperature. |
| - REMARKS: | This product called KEFIR does not correspond with the traditional kEFIR originated from the Caucasian mountains which is obtained by fermentation of milk by means of lactose-fermenting bacteria, together with Torula and Saccharomyces yeast. The acidity may vary between 70 and 100°D and the alcohol content between 0.5 and 1.5%. The most important lactose- fermenting bacteria are the Lactobacillus and Leuconostoc species, but Streptococcus lactis and other lactic acid producing bacteria are also found. |
3.4 | - NAME: | SOUR MILK | Country: NICARAGUA |
| - AREA OF ORIGIN: | All over the country |
| - AREA OF PRODUCTION: | Mainly in the Pacific area. |
| - ORIGIN AND HISTORY: | This product was first produced not as a food but as a kind of medicine to stimulate the liver functioning. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow milk |
| Type: | Sour milk is a fermented milk obtained by acidification of milk by means of a culture of lactic acid producing bacteria. It is a white and thick product which has a sour and acid taste. |
| Consistency: | Thick |
| Composition: | Unknown |
| - TECHNOLOGY: | Milk is heated to 65°C for 30 minutes. Then, once it is cooled down to 28°C, it is inoculated with a culture of mesophilic bacteria. Milk is allowed to ferment for 16 to 20 hours at 28°C until acidity reaches a level of 95–100°D. Soured milk can keep at 4°C for 4 days. |
| - REMARK: | SOUR MILK is obviously a generic denomination, which is used in this particular case to designate the local product made in NICARAGUA. |
3.5 | - NAME: | YOGHURT | Country: BOLIVIA |
| | | COLOMBIA |
| | | ECUADOR |
| | | NICARAGUA |
| | | PERU |
| - AREA OF ORIGIN: | Europe |
| - AREA OF PRODUCTION: | Sucre and Iboperenda provinces in BOLIVIA All over COLOMBIA and EUCADOR The Pacific area in NICARAGUA The Sierra area in PERU. |
| - ORIGIN AND HISTORY: | Generally-speaking, in Latin America the manufacture of this type of product is of recent origin. It was introduced by private firms or through international cooperation and is produced at industrial level. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Whole or partly skimmed cow milk |
| Type: | Yoghurt made in these countries is an acidified milk obtained by lactic acid fermentation by means of a pure culture of Streptococcus thermophilus and Lactobacillus bulgaricus similar to that produced industrially in most of the European countries for instance. It has the same colour and appearance. It has an homogeneous texture. |
| Consistency: | Semi-fluid to thick |
| Composition: | Fat content: 2 to 2.5%. |
| - TECHNOLOGY : | Milk is heated to 80°C for 60 minutes or to 92°C for 15 seconds. Once milk is cooled down to 45°C, a pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus is added at the rate of 2 to 3% of the quantity of milk proceessed. After stirring the milk is allowed to ferment for 3–4 giyrs at 42°C. Once conagulated, acidified milk keeps at 6–7°C for 15 to 21 days. |
| - REMARKS: | Skimmed milk powder is sometimes added to improve yoghurt firmness. Yoghurt may be packed in bulk in large pots (200 g to 1 kg) or in single portions (160 cc). Sugar added at the rate of 10% may be used. Sometimes butteroil is added at the rate of 2% to increase the fat content. |
4.3 | - NAME: | Country: |
| | LABNEH
(Laban mousafa) | LEBANON |
| | LABNEH | EGYPT |
| | | JORDAN |
| | | LIBYA |
| | | SYRIA |
| | LABNA | IRAQ |
| - AREA OF ORIGIN: | Near East |
| - AREA OF PRODUCTION: | All over Near East |
| - ORIGIN OF HISTORY: | Unknown |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Laban made from cow, sheep and or goat milk |
| Type: | LABANEH is drained Laban or drained yoghurt. It is a white thick paste with a homogeneous texture. It has a sour and slightly salty taste. |
| Consistency: | Thick but spreadable |
| Composition: | Moisture: 75 to 78% |
| | Dry matter: 22–25% |
| | Fat content: 50 to 70% FDM |
| - TECHNOLOGY: | The first stage consists in making Laban. Then, fresh laban is put in a bag and drained off until a spreading consistency is obtained. Usually, the bag is hung up but it may be pressed. This stage takes about 3 hours at 30°C or at a lower temperature according to the desired acidity of the final product. Cheese cloth is slightly salted on the surface during draining to avoid undesirable microflora development. Fresh IABANEH is packed in sterile plastic bags or in glass containers. It can be dried for 2 to 3 days and is then preserved in olive oil. Its shelf life is 10 to 15 days at 4°C when fresh and up to one year if it is kept under olive oil. |
| - REMARKS: | LABANEH is considered as a staple food for breakfast all over the Near East. |
4.4 | - NAME: | LEBEN | Country: MOROCCO |
| - AREA OF ORIGIN: | TURKEY |
| - AREA OF PRODUCTION: | All over MOROCCO |
| - ORIGIN AND HISTORY: | The manufacture of LEBEN has spread all over Mediterranean countries from the Middle East during the Ottoman dominion. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow milk |
| Type: | LEBEN is a buttermilk. It is a white liquid production with an homogeneous texture and acid taste. |
| Consistency: | Liquid |
| Compoition: | Unknown |
| - TECHNOLOGY: | Raw whole milk is not subjected to any heat treatment. Milk is poured in an earthenware pot or in a goat skin called “chetkoua” and is allowed to ferment for 24 to 48 hours. Acidification develops from natural flora of milk. If the outside temperature is too low, the vessel is previously heated before pouring milk and is kept at warm temperature until coagulation is reached. Subsequently, the acidified milk is churned for 30 to 40 minutes. Once the butter is removed, about 10% of water is added to the buttermilk. Then, leben is ready for consumption. It is kept at room temperature for up to 3 days in plastic bags or in traditional vessels. |
4.5 | - NAME: | RAIBB | Country: TUNISIA |
| - AREA OF ORIGIN: | Unknown |
| - AREA OF PRODUCTION: | All dairy areas of TUNISIA |
| - ORIGIN AND HISTORY: | Unknown. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Raw cow milk |
| Type: | RAIBB is an acidified milk obtained by spontaneous acidification of raw milk. |
| Colour: | It has a white colour and an even |
| | appearance. |
| Texture: | Coagulated curd. |
| Taste: | Sour acid and yeast flavoured taste. |
| Consistency: | Firm and thick |
| Composition: | Moisture and dry matter unknown Fat content: 36% FDM |
| - TECHNOLOGY: | Raw milk is not subjected to any heat treatment. Acidification spontaneously develops in 24 hours from natural flora of milk. |
| - REMARKS: | RAIBB is consumed as a refreshing beverage instead of fresh milk. |
4.6 | - NAME: | Country: |
| | YOGHURT | CYPRUS |
| | | SAUDI ARABIA |
| | | TURKEY |
| | LABAN | LEBANON |
| | | SYRIA |
| | KHATHER/ROBE | QATER |
| | RAYEB | JORDAN |
| | ZABADY | EGYPT |
| - AREA OF ORIGIN: | Near East area |
| - AREA OF PRODUCTION: | All over Near East |
| - ORIGIN AND HISTORY: | This product originated from central Asian and Mediterranean countries, mainly TURKEY, LEBANON, BULGARIA and ROMANIA. |
| - DESCRIPTION AND | |
| CHARACTERISTICS: | |
| Raw material: | Cow, sheep, goat or buffalo milk according to the type of milk available. |
| Type: | YOGHURT is an acidified milk obtained by the fermentation of lactose by means of a pure culture of lactic acid producing bacteria. It is white with a firm texture and it has a mild to sour taste. |
| Consistency: | Firm |
| Composition: | Unknown. |
| - TECHNOLOGY: | Milk may be subjected to various types of heat treatments. In the traditional method milk is usually heated to 80–90°C for 30 minutes whereas in large-scale units, milk is heated to 85–90°C for only 15 seconds. Then, milk is inoculated either with a pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus or with some Yoghurt from the previous day, at the rate of 2.3% of the amount of milk processed. Milk is allowed to acidify for 2 to 3 h. at 42–45°C. YOGHURT can keep at 5°C for up to 7 days. The acidity of the final product usually reaches 0.8 to 0.9 percent of lactic acid. |
| - REMARKS | Its manufacture is subject to general health regulation only in large-scale production units. In LEBANON, garlic is sometimes added to LABAN along with pieces of ice to make a refreshing summer drink called AIRAN. |