Active Ingredient History

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Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life.   Wikipedia

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baked non-fat cow's milk powder | bovine casein | bovine milk oligosaccharide | calcium caseinate | casein | casein allergenic extract | caseinate | casein, cow milk | casein, milk | cow milk | dairy lipids | fermented milk | hydrolyzed milk protein | kumyss | l. paracasei fermented milk | milk | milk casein | milk fat globule membrane proteins | milk powder | milk protein | small milk casein-derived polypeptides | smoflipid | viaskin milk | whole milk | whole milk powder


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