Write it in 150 words:- How is the processing of Acidophilus milk and Bulgarian butter milk done?
Acidophilus milk and Bulgarian buttermilk are fermented dairy products differing in cultures and processing.
Acidophilus Milk: Fresh cow’s milk is pasteurized (85–90°C for 30 min), cooled to 37°C, and inoculated with Lactobacillus acidophilus, a probiotic bacterium resistant to gastric acidity. It is incubated at 37°C for 16–20 hours until acidity reaches pH 3.8–4.2. The product develops a mild flavor, is cooled to 4°C to stop fermentation, and packaged.
Bulgarian Buttermilk: Fresh milk is pasteurized, cooled to 42–45°C, and inoculated with a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria act symbiotically: S. thermophilus promotes L. bulgaricus, which produces higher lactic acid. Incubation at 42–45°C for 2.5–3 hours yields a firm coagulum with pH 4.0–4.4 and a stronger, tart flavor. The product is cooled to 4°C, stirred to break the coagulum into a creamy texture, and packaged.
Thus, acidophilus milk is mild and probiotic-focused, while Bulgarian buttermilk is tart and creamy.
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