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know that these changes are caused by bacterial action. Specially selected strains of bacteria are grown, or cultured, under laboratory conditions. Once added to fluid milk, these beneficial bacterial multiply and convert some of the milk sugar lactose to lactic arid.
This lactic arid gives cultured milk products their tart flavor. The thickness is the result of bacterial action on milk protein.
But the production of contemporary fermented milk products is not left to chance, as it was in days of yore. Hence the term “cultured,” to indicate that specific bacteria are used and that the fermentation process is rigidly controlled.
In fact, the bacterial cultures and the fermentation controls determine whether buttermilk, sour cream, yogurt, or cheese will be the end product.
Milk ingredients play an important part in the final product, with fresh fluid Grade A lowfat and skim
91.6%