FERMENTED MILKS | Types and Standards of Identity

Fermented milks have been an important component of nutrition and diet. There are numerous types of fermented milks manufactured in different parts of the world, and around 400 names are applied to traditional and industrially made fermented milk products, classified based on the methods of fermentation and/or processing, related to the microorganisms involved. Codex Standard for Fermented Milks (Codex Stan 243-2003) describes fermented milk, concentrated fermented milk, and flavored fermented milks. Amendment to the Codex Standard for Fermented Milks pertaining to Drinks based on Fermented Milk is being developed with a minimum content of 40% fermented milk. Each country has its own standards for milk as raw material, starter culture, manufacturing procedures, quality requirements, and legal requirements. Codex Standard for Fermented Milks (Codex Stan 243-2003) defines the viable count of yogurt starter. The current standards of identity for fermented milks concern milk fat, milk protein content, amount of starter cultures, a minimum live and active culture content of labeled microorganisms added as supplement to the specific starter cultures, and titratable acidity expressed as lactic acid.