Pasteurized cultured milk

Description
• Dairy product made by fermenting milk with selected starter cultures and then pasteurizing/thermizing the fermented matrix to inactivate live microbes (not a “live cultures” product).
• Clean lactic–acidic profile; texture ranges from drinkable to spoonable depending on process and stabilizers.
• Chosen for enhanced microbiological stability and consistent flavor; retains heat-stable metabolites/postbiotics but cannot claim probiotic effects.

Caloric value (per 100 g)
• Whole, plain (no added sugars): ~60–70 kcal; protein ~3.3–4.0 g; carbohydrate (residual lactose) ~3.5–5.0 g; fat ~3.0–3.8 g.
• Semi-skimmed: ~45–55 kcal; protein ~3.5–4.0 g; fat ~1.5–2.0 g.
• Skim/0–0.1% fat: ~35–45 kcal; protein ~3.8–4.5 g; fat ≤0.2 g.
• Fat profile (whole, per 100 g): SFA ~2–2.5 g; MUFA ~0.8–1.2 g; PUFA ~0.1–0.2 g (mostly n-6; n-3 traces; small MCT fraction).

Key constituents
• Proteins (caseins and whey proteins); fermentation-derived peptides.
• Carbohydrates: lactose reduced vs milk; galactose; added sugars in sweetened styles.
• Lipids: triglycerides with phospholipids; SFA predominant, MUFA/PUFA minor.
• Fermentation metabolites: lactic acid, acetaldehyde, diacetyl; EPS (exopolysaccharides) if produced by starters.
• Vitamins/minerals: B2, B12, A (in whole product), calcium, phosphorus, potassium.
• Typical specs: final pH ~4.2–4.6; titratable acidity; viscosity/syneresis according to style.

Production process
• Milk standardization (fat/protein) → homogenization → pasteurization of milk.
• Inoculation with thermophilic/mesophilic starters → controlled fermentation at 20–45 °C to pH ~4.2–4.6.
• Post-pasteurization/thermization of the fermented product (inactivate cultures) → rapid cooling.
• Aseptic or hot-fill packaging; cold chain; controls under GMP/HACCP.
• Options: mild stabilizers (pectins, starches), fruit/flavors; lactose-free via enzymatic hydrolysis.

Sensory and technological properties
• Fresh acidity and clean lactic notes; texture tuned by process/EPS/stabilizers.
• Functionality: gentle acidification base, light texturizing; in cooking, softens sweetness and adds moisture.
• Compatibility: more stable than live-culture milk, but prone to syneresis under thermal/mechanical stress.

Food uses
• Direct consumption (drinkable or set), breakfast bowls, smoothies, desserts.
• Culinary: light acidic dressings, marinades, baking, ice cream/semifreddo bases.
• Industrial: bases for sauces and ready meals where stable profile and longer shelf-life are needed.

Nutrition and health
• Digestibility: lower lactose than milk (tolerance varies; may be insufficient for severe malabsorption).
• High-quality protein; possible postbiotic presence (heat-inactivated cells/metabolites).
• Fats: mainly SFA with some MUFA/PUFA; n-3 minimal unless enriched.
• No probiotic claims (cultures inactivated); any health claims must follow regulation.

Quality and specifications (typical topics)
• pH 4.2–4.6; titratable acidity; viscosity/syneresis; pathogen-free; compliant total counts.
• Absence of significant CFU of starter species at end of shelf-life (by definition of post-pasteurized).
• Labeling: clear indication of post-pasteurization/thermization, added sugars, flavors, and allergens.

Storage and shelf-life
• Keep at 0–4 °C, protected from light/thermal shocks; do not break the cold chain.
• Typical shelf-life 2–8 weeks depending on process/pack; once opened, use within 2–5 days.
• Avoid freezing (texture instability).

Allergens and safety
• Contains milk (major allergen).
• Not suitable for milk-protein allergy; caution with lactose intolerance unless “lactose-free.”
• Plants and materials under GMP/HACCP; manage process effluents with BOD/COD targets.

INCI functions in cosmetics
• Related entries: Lactobacillus Ferment Filtrate, Milk Ferment Filtrate, Yogurt Powder.
• Roles: skin conditioning, mild postbiotic/soothing effects, light humectancy in masks/gentle leave-ons.

Troubleshooting
• Syneresis/separation: weak gel/over-acidification → optimize starters, EPS, homogenization/stabilizers.
• Over-acid taste: high inoculum/long time → lower inoculum/time or blend with creamy/sweet bases.
• Graininess: post-fermentation heat stress → gentler heat curve and rapid cooling.
• Gas/swelling: contamination → reinforce hygiene and air/filtration control.

Sustainability and supply chain
• Effluent management toward BOD/COD goals; valorize whey streams where applicable.
• Recyclable packaging and optimized cold logistics; energy efficiency in thermal steps.
• End-to-end GMP/HACCP for consistent quality and reduced waste.

Conclusion
Pasteurized cultured milk delivers stability and sensory consistency typical of thermized products while keeping key fermentation benefits (acidity, body, aroma). Success depends on starter selection, post-fermentation heat profile, robust cold protection, and sound formulation.

Mini-glossary
• SFA — Saturated fatty acids: moderate intake; excess may raise LDL.
• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids.
• PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced.
• n-6 / n-3 — Omega-6/omega-3 PUFA families: balance is preferable.
• MCT — Medium-chain triglycerides: rapidly absorbed; small fraction in milk fat.
• ALA/EPA/DHA — Omega-3 fatty acids: ALA (plant precursor), EPA/DHA (marine; traces in dairy).
• CFU — Colony forming units: measure of viable microbes (absent/insignificant in post-pasteurized products).
• EPS — Exopolysaccharides: starter-produced polymers improving viscosity and stability.
• pH — Acidity/alkalinity index; governs gelation, flavor, and shelf-life.
• GMP — Good Manufacturing Practice: hygiene and process-consistency standards.
• HACCP — Hazard Analysis and Critical Control Points: preventive system with defined CCP.
• BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of effluent impact.
• FIFO — First in, first out: stock rotation prioritizing older lots.
• LDL — Low-density lipoprotein cholesterol: elevated levels increase cardiovascular risk.

References__________________________________________________________________________

Rizzoli R, Biver E. Effects of Fermented Milk Products on Bone. Calcif Tissue Int. 2018 Apr;102(4):489-500. doi: 10.1007/s00223-017-0317-9. 

Abstract. Fermented milk products like yogurt or soft cheese provide calcium, phosphorus, and protein. All these nutrients influence bone growth and bone loss. In addition, fermented milk products may contain prebiotics like inulin which may be added to yogurt, and provide probiotics which are capable of modifying intestinal calcium absorption and/or bone metabolism. On the other hand, yogurt consumption may ensure a more regular ingestion of milk products and higher compliance, because of various flavors and sweetness. Bone mass accrual, bone homeostasis, and attenuation of sex hormone deficiency-induced bone loss seem to benefit from calcium, protein, pre-, or probiotics ingestion, which may modify gut microbiota composition and metabolism. Fermented milk products might also represent a marker of lifestyle promoting healthy bone health.

Branca F, Rossi L. The role of fermented milk in complementary feeding of young children: lessons from transition countries. Eur J Clin Nutr. 2002 Dec;56 Suppl 4:S16-20. doi: 10.1038/sj.ejcn.1601676.

Abstract. Probiotic bacteria are used for production of fermented dairy products. The use of probiotic bacteria has the potential to replenish the natural intestinal flora of the body. These bacteria competitively inhibit the growth and colonization of pathogenic bacteria. Breastmilk is the best food for babies, also from a probiotic point of view. Human milk, in fact, contains many substances that stimulate the growth of bifidobacteria in vitro and in the small intestine of infants. Improvement of lactose digestion and avoidance of symptoms of intolerance in lactose malabsorbers are the most profoundly studied health-relevant effects of fermented milk. In fact fermented milks are nutritionally similar to unfermented milk, except that some of lactose is broken down to glucose and galactose. The role of fermented milk in complementary feeding and in particular for the prevention of anaemia is an innovative theme, recently focused. Iron deficiency in infants and young children is widespread and has serious consequences for child health. Prevention of iron deficiency should therefore be given high priority. The too-early introduction of unmodified cow's milk and milk products is an important nutritional risk factors for the development of iron-deficiency anaemia. Fermented milks represent an excellent source of nutrients such as calcium, protein, phosphorus and riboflavin. During the fermentation of milk, lactic acid and other organic acids are produced and these increase the absorption of iron. If fermented milk is consumed at mealtimes, these acids are likely to have a positive effect on the absorption of iron from other foods.

Chen L, Bagnicka E, Chen H, Shu G. Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms. Food Funct. 2023 Apr 24;14(8):3423-3436. doi: 10.1039/d3fo00413a. 

Abstract. Goat milk as a preferable probiotic vehicle has been investigated and the contribution of fermented goat dairy products to the nutritional and economic wellbeing of the world is tremendous. This review presents the recent progress on fermented goat dairy products, including probiotic selection, composition comparison to fermented cow milk, health effects, and related mechanisms. Fermented goat milk maintains a better nutritional profile in comparison to fermented cow milk with higher values of protein, minerals (Ca, Mg, Fe, Cu, Zn and Se), vitamins (A, D3 and B12) and some fatty acids. Lactobacillus is the predominant genus used in goat milk fermentation and endows goat milk with higher functional value, including gut microbiota regulation, anti-microbial and anti-inflammatory functions, hypocholesterolemic effects, antioxidant effects, hypotensive effects, bone health, anemia recovery, anti-obesity, and anti-atherogenic function. The corresponding mechanisms have been elucidated at the molecular level. A series of collection on probiotics starters, fermentation strategy and characteristics of fermented goat dairy products are performed. Although the industrial applications of fermented goat milk remain underdeveloped, the improved functional annotation and fermentation strategy identified in this review provide a bright future and an excellent framework for the future fermented goat dairy market.

Ebringer L, Ferencík M, Krajcovic J. Beneficial health effects of milk and fermented dairy products--review. Folia Microbiol (Praha). 2008;53(5):378-94. doi: 10.1007/s12223-008-0059-1.

Abstract. Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Fermented dairy products and probiotic bacteria decrease the absorption of cholesterol. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body fat and body mass. There has been growing evidence of the role that dairy proteins play in the regulation of satiety, food intake and obesity-related metabolic disorders. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly reduce blood pressure. Milk fat contains a number of components having functional properties. Sphingolipids and their active metabolites may exert antimicrobial effects either directly or upon digestion.

Usinger L, Reimer C, Ibsen H. Fermented milk for hypertension. Cochrane Database Syst Rev. 2012 Apr 18;2012(4):CD008118. doi: 10.1002/14651858.CD008118.pub2. 

Abstract. Background: Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle interventions, such as fermented milk, would be of great importance. Objectives: To investigate whether fermented milk or similar products produced by lactobacilli fermentation of milk proteins has any blood pressure lowering effect in humans when compared to no treatment or placebo. Search methods: The Cochrane Central Register of Controlled Trials (CENTRAL), English language databases, including MEDLINE (1966-2011), EMBASE (1974-2011), Cochrane Complementary Medicine Trials Register, Allied and Complementary Medicine (AMED) (1985-2011), Food science and technology abstracts (1969-2011). Selection criteria: Randomised controlled trials; cross over and parallel studies evaluating the effect on blood pressure of fermented milk in humans with an intervention period of 4 weeks or longer. Data collection and analysis: Data was extracted individually by two authors, afterwards agreement had to be obtained before imputation in the review. Main results: A modest overall effect of fermented milk on SBP was found (MD -2.45; 95% CI -4.30 to -0.60), no effect was evident on DBP (MD -0.67; 95% CI -1.48, 0.14).

Ohsawa K, Uchida N, Ohki K, Nakamura Y, Yokogoshi H. Lactobacillus helveticus-fermented milk improves learning and memory in mice. Nutr Neurosci. 2015 Jul;18(5):232-40. doi: 10.1179/1476830514Y.0000000122. 

Abstract. Objectives: To investigate the effects of Calpis sour milk whey, a Lactobacillus helveticus-fermented milk product, on learning and memory. Methods: We evaluated improvement in scopolamine-induced memory impairment using the spontaneous alternation behaviour test, a measure of short-term memory. We also evaluated learning and working memory in mice using the novel object recognition test, which does not involve primary reinforcement (food or electric shocks). A total of 195 male ddY mice were used in the spontaneous alternation behaviour test and 60 in the novel object recognition test. Results: Forced orally administered Calpis sour milk whey powder (200 and 2000 mg/kg) significantly improved scopolamine-induced cognitive impairments (P < 0.05 and P < 0.01, respectively) and object recognition memory (2000 mg/kg; P < 0.05). Discussion: These results suggest that Calpis sour milk whey may be useful for the prevention of neurodegenerative disorders, such as Alzheimer's disease, and enhancing learning and memory in healthy human subjects; however, human clinical studies are necessary.

Mathur H, Beresford TP, Cotter PD. Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. Nutrients. 2020 Jun 4;12(6):1679. doi: 10.3390/nu12061679. 

Abstract. Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of 'fermentates'. The term 'fermentate' generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB 'fermentates'. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.

Maruta H, Fujii Y, Toyokawa N, Nakamura S, Yamashita H. Effects of Bifidobacterium-Fermented Milk on Obesity: Improved Lipid Metabolism through Suppression of Lipogenesis and Enhanced Muscle Metabolism. Int J Mol Sci. 2024 Sep 14;25(18):9934. doi: 10.3390/ijms25189934. 

Abstract. Obesity is a major global health concern. Studies suggest that the gut microflora may play a role in protecting against obesity. Probiotics, including lactic acid bacteria and Bifidobacterium, have garnered attention for their potential in obesity prevention. However, the effects of Bifidobacterium-fermented products on obesity have not been thoroughly elucidated. Bifidobacterium, which exists in the gut of animals, is known to enhance lipid metabolism. During fermentation, it produces acetic acid, which has been reported to improve glucose tolerance and insulin resistance, and exhibit anti-obesity and anti-diabetic effects. Functional foods have been very popular around the world, and fermented milk is a good candidate for enrichment with probiotics. In this study, we aim to evaluate the beneficial effects of milks fermented with Bifidobacterium strains on energy metabolism and obesity prevention. Three Bifidobacterium strains (Bif-15, Bif-30, and Bif-39), isolated from newborn human feces, were assessed for their acetic acid production and viability in milk. These strains were used to ferment milk. Otsuka-Long-Evans Tokushima Fatty (OLETF) rats administered Bif-15-fermented milk showed significantly lower weight gain compared to those in the water group. The phosphorylation of AMPK was increased and the expression of lipogenic genes was suppressed in the liver of rats given Bif-15-fermented milk. Additionally, gene expression related to respiratory metabolism was significantly increased in the soleus muscle of rats given Bif-15-fermented milk. These findings suggest that milk fermented with the Bifidobacterium strain Bif-15 can improve lipid metabolism and suppress obesity.