Lactic acid drink - lactobacillus

A general term for beverages made from milk, skim milk or dairy products that have been fermented with lactic acid bacteria and then drunk as is, or with the addition of sugar, fruit juice, processed fruit products, flavorings, etc., or diluted with water. The original form is fermented milk, which has been around for a long time in other countries, but in Japan many types are available, including flavored yogurt with added sugar, flavorings, fruit juice, etc., lactic acid bacteria beverages with various types of live lactic acid bacteria, and sterilized lactic acid bacteria beverages. There is no definition of lactic acid beverages in the Ministry of Health, Labor and Welfare ordinance. In Japan, when simply referring to lactic acid beverages, they often refer to the unique Japanese lactic acid bacteria beverages that are made by adding sugar, flavorings, fruit juice, etc. to fermented milk, killing the lactic acid bacteria by heating, improving the shelf life and allowing them to be distributed at room temperature, and they are commonly consumed diluted with water or poured over shaved ice.

[Kyoji Niinuma and Akiaki Wani]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

牛乳、脱脂乳または乳製品を原料として、乳酸菌によって乳酸発酵をさせ、そのままか、または糖類、果汁、果実加工品、香料などを添加し、あるいは水で希釈して飲用に供するものの総称。原型は古くから諸外国にある発酵乳だが、日本では糖類、香料、果汁などを加えたフレーバーヨーグルト、ドリンクヨーグルト、各種の乳酸菌が生存している乳酸菌飲料、殺菌済み乳酸菌飲料など、多種類のものが流通している。厚生労働省令には乳酸飲料の定義はない。わが国で単に乳酸飲料とよぶ場合は、発酵乳に糖類、香料、果汁などを加え、加熱によって乳酸菌を死滅させ、保存性を高めて常温流通ができるようにした、わが国独特の乳酸菌飲料をさすことが多く、水で希釈したり、かき氷にかけて飲用に供することが普及している。

［新沼杏二・和仁皓明］

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