Cultured skim milk is a product derived from the fermentation of skim milk using bacterial cultures.

Description of raw materials used in production.

• The primary raw materials are skim milk, which is milk that has had most of the fat removed, and bacterial cultures, which can include varieties of Lactobacillus, Streptococcus, and other lactic acid bacteria, used to ferment the milk.

Step-by-step summary of industrial production process.

• Milk Preparation and Pasteurization. Skim milk is received, tested, and pasteurized to kill off unwanted microorganisms.
• Inoculation and Fermentation. Bacterial cultures are added to the skim milk, and the mixture is held at a controlled temperature to allow fermentation.
• Maturation. After a period of fermentation, the fermented milk is allowed to mature to develop the desired flavor.
• Further Processing and Packaging. The cultured milk may undergo further processing such as additional pasteurization or drying (to produce cultured milk powder) and is then packaged for sale or industrial use.

Form and color. Cultured skim milk can be liquid, with a consistency similar to that of milk but with a tangy flavor, and the color can range from white to slightly yellowish depending on the technical specifications and bacteria used.

Commercial applications.

It is used in various food products, including cheeses, baked goods, fermented drinks, and fermented dairy products, and has applications in various food industries due to its fermentative properties and flavor characteristics.