MALA MANUFACTURE

Introduction

Mala is a fermented milk product. Milk is fermented with mesophilic cultures which produces the diacetyl flavor
Mala is very different from yogurt since the incubation temperatures for mala is around 20-25°c instead of 42-45°c when comparing with yogurt.
The culture used is mesophilic hence low incubation temperature. Milk is fermented for 12-20 hours and its characteristic flavor is due to diacetyl produced. The acidity should not exceed 0.7-0.8% during fermentation since a higher production of acid inhibits the growth of culture organisms but the culture organisms themselves are strictly self-limiting or inhibiting thus a higher production of acid will not take place.
The success in the manufacture of fermented products depends entirely on micro-organisms used and creation of suitable conditions for the growth of such cultures to produce enough flavors at synergistic growth.

Materials

Whole milk
Starter culture

Procedure

1. The whole milk is clarified, and then heated to 90°c with continuous stirring.
2. The milk is then held for 30 minutes after which its rapidly cooled to 30°c.
3. Then it is inoculated with starter culture at a rate of 2-3% for 20 hours.
4. The coagulum is then broken by stirring, and then packed.

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