| Soured Milk |
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Information AboutSoured Milk |
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| fermented foods | |
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Soured milk is usually sold in 1-litre packages. Soured milk may be used in the same way as yoghurt, that is, from a bowl using a spoon (with Cereals , Muesli or Corn Flakes ) or from a glass. Flavor may be added with fruits or berries, for instance Strawberries , or by adding sugar. Most people who like yoghurt usually like soured milk too. A range of different Lactobacilli strains have been grown in the laboratories, providing a whole range of different kinds of soured milk, with different tastes. There is a variety of soured milk, soured whole milk i.e. ropy sour milk, which has a consistency thick enough to be gelatinous. It is more sour, and may require an acquired taste. In Swedish, this is known as ''fil''; in Finnish, ''viili''. Its usage is very much like that of yogurt, but as it is very sour, it is not pre-mixed with anything. Instead, the muesli, berries etc. are added into it immediately before eating. As is the case with most yoghurts and kephirs, the Lactobacilli, which are a part of healthy intestinal flora, are alive in the vendible product. Consequently, sour milk has a stabilising effect on the Intestinal Flora . Some reports suggest that it contains Peptide s ( Casokinin s and Lactokinin s) that act as naturally occurring ACE Inhibitor s and hence have an Antihypertensive effect (Seppo ''et al'' 2003). REFERENCE
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