Paper 6 Food Biotechnology F06FB24 Fermented Milk Products Curd (Indian Dahi), Buttermilk and Cheese
|
|
- Barry Wilson
- 5 years ago
- Views:
Transcription
1 Paper 6 Food Biotechnology F06FB24 Fermented Milk Products Curd (Indian Dahi), Buttermilk and Cheese Introduction This module deals with the variety of fermented milk products like curd (Indian Dahi), buttermilk and cheese. In this module the learner will be introduced the technologies used to prepare these fermented dairy products and their functional role in daily life Objectives After completing this module, the learner will be able to know the way of preparing different fermented milk products. learn the characteristics of fermented milk products like curd (Indian Dahi), buttermilk and cheese. comprehend the functional properties of these dairy products Overview The module is a part of the Food Biotechnology Paper. It is designed to give an overview of various fermented milk products. The preparation of these products using fermentation techniques are presented and explained. The student will be able to explain the techniques in preparing the fermented dairy products, their characteristics and functional roles Fermentation Fermentation is a metabolic process which converts sugars to acids, gases or alcohol. It mainly occurs in yeast and bacteria; however it may also take place in oxygen starved muscle cells, as in the case of lactic acid fermentation. Fermentation is a process by which cells growing anaerobically can be able to generate ATP. Thus fermentation is defined as the breakdown of glucose (or other sugars) in which the terminal hydrogen acceptor is an organic molecule (carbon containing). During the breakdown of glucose known as glycolysis, excess hydrogen atoms are generated and must be deposited somewhere. In lactic acid bacteria, they dump excess hydrogen on to pyruvic acid, end product of glucose. This in turn converts pyruvic acid to lactic acid. In all fermentation, NADH gives up its hydrogen to produce NAD, which is required for further glycolysis (Fig.1). Yeast too performs fermentation, but with different terminal hydrogen acceptors (acetaldehyde) and products (CO2 and ethanol). In food processing, fermentation means the conversion of carbohydrates to alcohols and carbon dioxide or organic acid using yeasts, bacteria or a combination thereof under anaerobic conditions. Fermentation exists since time immemorial and must have been in existence over before humans managed upon it. The primary benefit of fermentation is the
2 conversion of sugar and other carbohydrate into preservative organic acids eg. converting juice into wine, grains into beer, carbon dioxide to leaver bread and sugars in vegetables. Fig 1. Steps involved in ethanol fermentation Fermentation of food serves five important purposes. 1. Enrichment of the diet through development of a diversity of flavour, aromas and texture in food substrate. 2. Preservation of food through production of lactic acid, alcohol, acetic acid, and alkaline fermentation 3. Biological enrichment of food substrate with protein essential amino acids and vitamins. 4. Elimination of anti-nutritional factors. 5. Decrease in cooking time and fuel requirement Fermentation of milk Milk can be fermented by inoculation of fresh milk with appropriate bacteria and placing it at a temperature that favour bacterial growth. At the end of the incubation, milk sugar, lactose is converted to lactic acid which can be experienced by a tart or sour taste. The reason behind this is that, the lowered ph caused by lactic acid preserves the milk by preventing the growth of putrefactive and/or pathogenic bacteria that do not grow in acid conditions.
3 Preparation of fermented milk products Fermented milk products are prepared from milk of almost all domesticated animals since ages. This traditional fermentation usually occurs as a result of activities of natural microbial flora present in the food or added from the surroundings. Among the bacteria, the most important group carrying out the fermentation is lactic acid bacteria, which are generally regarded as safe for human consumption. Fermented milk products, also called as cultured milk products are dairy foods that have been fermented with lactic acid bacteria. This fermentation process increases the shelflife of the product, while enhancing the taste and improving the digestibility of milk. Most important lactic acid bacterial group includes Lactobacillus, Lactococcus and Leuconostoc. The term cultured milk products are used to designate fermented milks that are prepared by using starter cultures and pre-defined temperature. During fermentation, certain physical and chemical changes occur in milk as a result of growth and fermentative activities of lactic acid bacteria used as a starter cultures. Cultured milk products are produced by making use of special lactic acid bacterial cultures, which fall into two broad categories. 1. Those made with use of lactic acid bacteria that grow well at ambient temperature (25-30 C) are known as mesophilic starter cultures 2. Those made with use of lactic acid bacteria that grow well under warm temperature (38-45 o C) are called as thermophilic starter cultures Depending on the type of cultures used, the cultured dairy products will vary in their flavour, texture and consistency and may be categorized as follows. 1. Products made by use of mesophilic lactic starter cultures may use one of the following starter culture types. O-type these are starter cultures which uses Lactococcus lactis subsp l.lactis and Lactococcus lactic subsp cremoris, these produce only lactic acid are called homofermentatic. D-type these are starter culture which contain in addition to the O-type bacteria, also a flavour producing lactic bacteria known as Streptococcus lactic subsp lactis var diacetylactis as the name implies, produces a flavour compound known as diacetyl cream butter or buttermilk by-product. L-type this type of starter culture contain in addition to the O-type bacteria, also Leuconostoc mesenteroides subsp mesenteroides, as the main compound producing bacteria. It produces diacetyl, acetic acid and other flavour compounds.
4 LD-type these starter cultures contain a combination of Str.lactis subsp lactis var diacetylactis and Leucconostoc mesenteroides subsp mesenteroides to give a blend of improved flavour of aroma. 2. Products made by use of thermophilic starter culture The main product of this group is yogurt. The typical lactic acid bacteria in yogurt starter culture are Streptococuss salivaricus subsp thermophili and Lactobacilus delbrueckic sub sp bulgaricus. The former is responsible for fermenting lactose to lactic acid, whereas Lb. delbruedcic sub sp bulgaricus is responsible for flavour production mainly in the form of acetaldehyde. Some special curd (Indian Dahi) starter cultures use Lactobacillus acidophilus, which produce a natural antibiotic, acidophilin and bifidobacterium, which are part of natural bacterial flora of the human gut. The primary benefit of using cultured milk is that in people with lactose intolerance, they are defective in the enzyme lactase which breaks down lactose to glucose and galactose for further utilisation. Consumption of cultured milk does not pose any problem, because a large part of the milk sugar has already been digested for them by the lactic acid bacteria. The production of cultured milk products begins with good quality milk and a good starter culture (Fig 2). The milk is first subjected to filtration to remove physical dirt. This is followed by pasteurization of the milk at o C for 30 minutes in a boiling pasteurizer of a 50 litre capacity. Once the pasteurization is complete, the milk should be cooled to o C either in a cold water basin or trough. Then the milk is inoculated with 2-3 % active starter culture, stirred well for 3-5 minutes to ensure uniform distribution of starter culture and Then milk is finally incubated at ambient temperature overnight (for hours). During the production, care should be taken for intact coagulation. This could be achieved by cooling the coagulants before stirring or breaking the curd. This may improve viscosity and consistency of the product.
5 Fig 2 General steps involved in the preparation of fermented dairy products Characteristics of ideal starter cultures 1. It should be quick and steady in acid production 2. It should produce product with fine and clear lactic flavour 3. It should not produce any pigments, gas, off-flavour and bitterness in the finished products. 4. It should be associative in nature in product development Role of starter cultures in fermented milk When starter cultures grow in milk, it affects the constituents of milk and brings fermentative metabolic changes. It produces different intermediary or end products, which gives typical characteristics to fermented milk such as 1. Produce lactic acid 2. Bring about coagulation of protein and form gel. 3. Produce volatile flavour compounds like diacetyl acetaldehyde and several intermediate compounds. 4. Possess other compounds like CO2, alcohol, propionic acid which are essential in products like cheese. 5. Control the growth of pathogens and spoilage organisms.
6 6. Some dietary cultures like Lb.acidophiles have health benefits and produces antibacterial substances. 7. It helps in texturing and ripening of cheese Curd (Indian Dahi) Curd (Indian Dahi) is a mixture of milk and cream which is fermented by a culture of lactic acid producing bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. In addition, other bacteria may also be added to the culture. Sweetners (eg. sugar, honey, and aspartame) flavourings (eg. vanilla, coffee) and other ingredient (eg. fruits, preserves, stabilizers such as gelatine) may also be added. Yogurt contains at least 3.25% milk fat and 8.25% solid non-fat. The consistency, flavour and aroma may vary from one region to another, the basic ingredients and manufacturing processes are consistent Yogurt is strictly defined as a milk product produced by the action of two bacteria - Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus for improving its therapeutic significance. Although milk of various animals has been used for curd (Indian Dahi) product in various parts of the world, the most preferred is cow s milk. In order to ensure the development of the curd (Indian Dahi) culture, the following criteria for the raw milk must be met. Low bacterial content Free from antibiotics, sanitizing chemicals, colostrums and rancid milk No contamination by bacteriophages The starter culture for most curd (Indian Dahi) production is a symbiotic blend of two bacteria, Streptococcus salivarius sub sp (ST) and Lactobacillus delbruecki sub sp bulgaricus(lb). Both of them grow independently, however the rate of acid production is higher, when used together than either of the two organisms grown individually. Comparatively, ST grows faster and produces both carbon dioxide which stimulates LB growth on the other hand, proteolytic activity of LB produces stimulatory peptides and aminoacids for use by ST. Hence, these microorganisms are ultimately responsible for the formation of typical yogurt flavour and texture. The curd (Indian Dahi) mixture coagulate during fermentation due to drop in ph. The initial drop in ph of yogurt mix to approx 3.0 is due to Streptococci. The further decrease to ph 4.0 may be due to Lactobacilli. The products which contribute to flavour of curd (Indian Dahi) are lactic acid, acetaldehyde, acetic acid, and diacetyl.
7 Curd (Indian Dahi) is produced through fermentation of milk by lactic acid bacteria. The milk is first heat treated, homogenized and is then cooled to allow the addition of bacteria or starter culture (Fig 3). At appropriate temperature and moisture, the bacteria are able to ferment the Fig 3. Schematic flow chart showing Yogurt manufacturing process lactose into lactic acid. The milk proteins then coagulate and set to form curd (Indian Dahi). A colourless liquid called acetaldehyde is also produced during fermentation contributing to the flavour of the curd (Indian Dahi). Fermenting milks with different microorganisms has also provided an opportunity to develop a wide range of products with different flavours, textures, consistencies, and recently health attributes. These include Live curd (Indian Dahi), which contain bacteria that are harmless, but still present and alive
8 Probiotic curd (Indian Dahi) which contain live probiotic microorganisms that are suggested to beneficial to health Bioyogurts which are very popular and are made using Bifidobacterium bifidum (bifidobacteria) and/or Lactobacillus acidophilus. Biocurd (Indian Dahi) has a milder, creamier flavour which aids in digestion and promotes good health Buttermilk Buttermilk is the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks. This fermented dairy product also known as cultured butter milk is produced from cow s milk which has a characteristic sour taste caused by lactic acid bacteria. It is made using one of two species of bacteria either Lactococcus lactis or Lacto bacillus bulgaricus which creates more tartness. The tartness of buttermilk is due to the acidity in the milk. The acidity is primarily due to lactic acid produced by lactic acid bacteria, while fermenting lactose. As the bacteria produces lactic acid, the ph of the milk decreases and casein, the primary milk protein coagulates causing the curdling of the milk. This process makes buttermilk thicker than plain milk. The cultured buttermilk appears to be more viscous than traditional buttermilk as it contains more lactic acid. Buttermilk prepared in the traditional way is considered beneficial to health as it contains probiotic microbes. The probiotic nature of buttermilk is said to beneficial to the gut and improve immunity when taken regularly. Buttermilk contains vitamins, potassium, calcium and traces of phosphorus. It is a favourite traditional drink during summer, as it is soothing to the stomach and alleviates minor stomach upsets. In India, flavouring ingredients such as asafoetida, coriander leaves, ginger, curry leaves and salt are mixed with buttermilk to enhance its digestion-aiding properties Cheese Cheese is a food derived from milk which is produced in a wide range of flavours, textures and forms by coagulation of the milk protein, casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. Hundreds of types of cheese from various countries are known. They differ in their styles, textures and flavours depending on the origin of the milk whether they have been pasteurized the butterfat content, the bacteria and mold, the processing and aging.
9 In cheese, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which in turn causes milk sugars to lactic acid, and then the addition of rennet completes the curdling. Cheese is classified as hard or soft, depending on their moisture content and whether they are ripened by bacteria or molds or unripened. During the preparation of cheese, the whole milk is pasteurized which is then brought to a temperature of 31 o C followed by the addition of lactic acid producing starter culture and required colouring matter, after about 30 minutes to the mildly acidic milk, rennet solution is added, stirred and allowed to set the curd for 30 minutes (Fig 4). Fig 4. Cheese Manufacturing Process The curd is then cut into small cubes which is then heated to 38 o C and held at that temperature for about 45 minutes. This heating squeezes whey from cubes, which is then drained off. In addition, heat increases the rate of acid production which makes curd cubes shrink. The curd is then allowed to mat. The mat is then subjected to the process of cheddaring, where the matted cult is cut into block and pilling them on one another. This is then followed by addition of salt, preserving and ripening to make cheese.
10 Conclusions This module deals with the fermentation of milk and manufacturing of fermented milk products like yogurt, buttermilk and cheese. This method involves the use of microbes as starter culture to facilitate the process. These microorganisms, mainly of lactic acid bacteria are responsible for the conversion of lactose in milk to lactic acid, which may in turn lower the ph of the product, harmful for the growth of other milk spoiling microorganisms. Other minor products like diacetyl, acetaldehyde produced during fermentation imparts colour, flavour and texture to the fermented milk products. The subsequent module will highlighten on the preparation of fermented fish and meat products
INTRODUCTION probiotics Fermentation
INTRODUCTION Food microbiology is the study of the microorganisms that grow in or contaminate the foods that humans consume. In general, food microbes could be considered either beneficial or a nuisance
More informationThe aroma, body and flavor of yogurt
The aroma, body and flavor of yogurt vary depending on the type of culture and milk, amount of milk fat and nonfat milk solids, fermentation process and temperature used all providing a unique and diverse
More informationBENEFITS OF DANISCO KEFIR CULTURES
T M 2 0 8 2-1 e Danisco kefir cultures Kefir grains INTRODUCTION Danisco kefir cultures make it possible to produce traditional kefir as it has been known for centuries. Securing exactly the right characteristics
More informationProduct Catalogue. Experience, Technology, Products
Product Catalogue Experience, Technology, Products ENZYMES Enzymes are biocatalysts used in industry in order to achieve specific technological goals. ABIASA offers a wide range of enzymes for application
More informationTHE FERMENT WARS Keeping Your Gut Healthy!
APPRENTICE CHEF MILK AND ALTERNATIVES INTRODUCTION THE FERMENT WARS Keeping Your Gut Healthy! Did you know that your digestive system contains billions and billions of bacteria? Although bad bacteria that
More informationFood Science and Technology Notes
Food Science and Technology Notes Extension Division Deportment of Food ScienceandTechnology Virginia Polytechnic Institute Blacksburg, Virginia SEP - - 197~ HOMEMADE CULTURED MILK PRODUCTS by P. M. Large,
More informationCHOOZIT Cheese Cultures
CHOOZIT Cheese Cultures CHOOZIT Cheese Cultures for taste and variety Introduction Cheese is a complex food characterised by enormous variety. Textures ranging from hard to spreadable, aromas ranging from
More informationThe right impact on taste and texture YOGHURT APPLICATION BROCHURE
The right impact on taste and teture YOGHURT Introduction This application brochure is prepared to provide you with an overview of the culture characteristics and manufacturing technology to produce your
More informationLiving Factories. Biotechnology SG Biology
Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,
More informationBacteria. Fungi. Algae. Types of micro-organisms used in food production. Lactic acid bacteria Cyanobacteria (also known as blue-green algae)
Types of micro-organisms used in food production Bacteria Lactic acid bacteria Cyanobacteria (also known as blue-green algae) Fungi Yeasts Moulds Algae Green algae 1 What is fungi? They are living things,
More informationDr.Nibras Nazar. Microbial Biomass Production: Bakers yeast
Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in
More informationPaper No.: 02. Paper Title: Principles of The food processing & preservation. Module 21: Food Fermentation
Paper No.: 02 Paper Title: Principles of The food processing & preservation Module 21: Food Fermentation Paper Coordinator: Dr. P. Narender Raju, Scientist, National Dairy Research Institute, Karnal, Haryana
More informationLEARNING OUTCOMES NATIONAL CURRICULUM LINKS. Lactobacillus
Section 1.2 : Useful Microbes highlights the benefits of some microbes by examining the various ways and means we can utilise them for our benefit. Through a yogurt making activity, students observe first
More informationLearning Outcomes. P2 P7 SCN 2-13a HWB 1-15a, 2-15a HWB 1-16a, 2-16a HWB 1-17a, 2-17a Unit of Study Unit 6 Micro-organisms
P2 P7 SCN 2-13a HWB 1-15a, 2-15a HWB 1-16a, 2-16a HWB 1-17a, 2-17a Unit of Study Unit 6 Micro-organisms Estimated Teaching Time 50 minutes Section 1.2, Useful Microbes, highlights to students that not
More informationDairy foods provide many valuable nutrients. Dairy foods come in a variety of flavors and forms. They are an important part of a healthful diet.
Dairy foods provide many valuable nutrients. Dairy foods come in a variety of flavors and forms. They are an important part of a healthful diet. 1 Looking at Dairy Dairy cows were brought to the American
More information2015 Dairy Foods CDE Exam 4-H and Jr Consumer Division
2015 Dairy Foods CDE Exam 4-H and Jr Consumer Division 2015, page 1 PART I OF SR. 4-H AND JR. CONSUMER CONTEST CONSUMER DAIRY PRODUCTS EXAMINATION Select the BEST or most correct answer from the available
More information1. Identify environmental conditions (temperature) and nutritional factors (i.e. sugar and fat) that encourages the growth of bacteria.
Food Explorations Lab II: Magnificent Microbes STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will use bacterial fermentation to produce yogurt. Fat content, sugar content (lactose),
More informationTURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015)
From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015) Objective ARTICLE 1 (1) The objective of this Communiqué is to determine the
More informationPaper 6 Module 25 Fermentation of Fish and Meat [Year] Paper 6 Food Biotechnology F06FB25 Fermentation of Fish and Meat
Paper 6 Food Biotechnology F06FB25 Fermentation of Fish and Meat 6.25.1 Introduction This module deals with the method of preserving fish and meat so as to retain their colour, flavour and texture and
More informationAnalysing the shipwreck beer
Analysing the shipwreck beer Annika Wilhelmson, John Londesborough and Riikka Juvonen VTT Technical Research Centre of Finland Press conference 10 th May 2012 2 The aim of the research was to find out
More informationPressurized Yoghurt as a Carrier of Probiotic Bacteria
High Pressure Bioscience and Biotechnology 295 Proceedings of the 4 th International Conference on High Pressure Bioscience and Biotechnology, Vol. 1, 295 301, 2007 Pressurized Yoghurt as a Carrier of
More informationCONCENTRATED MILK. Dairy Processing Technology 2012/2013
CONCENTRATED MILK Dairy Processing Technology 2012/2013 Introduction Concentrated milks are liquid milk preserves with a considerably reduced water content. Water removal is done by evaporation. Two type
More informationCase Study I Soy Sauce. Scenario:
Case Study I Soy Sauce. Scenario: Brewing soy sauce is one of the original biotech industries. Soy sauce was shipped in barrels within Asia over 500 years ago, and in bottles to Europe by the 1600s. Now
More informationThe miraculous power of Bulgarian yogurt. Created by LB BULGARICUM
The miraculous power of Bulgarian yogurt HISTORY REMARKS Its secret is hidden in its micro-flora and the specific combination of strains from two species - Lactobacillus bulgaricus and Streptococcus thermophilus
More informationAnaerobic Cell Respiration by Yeast
25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any
More informationa guide by Cultures for Health
a guide by Cultures for Health 2016 Cultures for Health 2 P a g e Disclaimer The ideas, concepts, and opinions expressed in this book are intended to be for educational purposes only. This book is provided
More informationCheese-Tek. Yoghurt-Tek. Pro-Tek. Aroma-Tek. Texture-Tek. Vivi-Tek
biochem s.r.ll.bi iochemicall Ressearrch Centterr Dairy cultures product list Cheese-Tek Yoghurt-Tek Pro-Tek Aroma-Tek Texture-Tek Vivi-Tek Cheese-Tek Dry starters cultures ideals for the various technologies
More informationMake & Taste DAIRY. Lesson Activity. Mozzarella Cheese (Grades 6-8) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION
Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the history and science behind the process of making mozzarella cheese. They will also discover ways to incorporate
More informationClause 1. Clause 2 Clause 3. Clause FDA, MOPH.
(Unofficial) Notification of the Ministry of Public Health (NO. 353) B.E.2556 RE: Fermented Milk ------------------------------------ Whereas it is deemed appropriate to revise the Notification of the
More informationQuality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan
Quality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan G.Swarnalatha Assistant professor, College Of Dairy Technology Sri Venkateswara Veterinary University Tirupati
More information1 The Quality of Milk for Cheese Manufacture (T.P. Guinee and B. O'Brien). 1.5 Factors affecting the quality of milk for cheese manufacture.
1 The Quality of Milk for Cheese Manufacture (T.P. Guinee and B. O'Brien). 1.1 Introduction. 1.2 Overview of milk composition. 1.3 Principles of cheese manufacture. 1.4 Quality definition of milk. 1.5
More informationMake & Taste Dairy. Greek Yogurt (Grades 3-5) thedairyalliance.com. Lesson Activity
Lesson Activity LESSON OBJECTIVES: During this lesson, students will: Become familiar with the history and origin of yogurt and Greek yogurt. Explain the basic science of how yogurt is produced and the
More informationMake It Yourself: Milk to Mozzarella
Make It Yourself: Milk to Mozzarella I realize that not every AP Biology class may have been like mine, which gave students the opportunity to do a lot of hands-on biology. Very few others that I have
More information4. The code of federal regulations stipulates that whole milk must contain 3.25% fat and % solids non-fat. a b c d. 10.
2017 MN FFA Milk Quality and Products Exam Milk Marketing 1. The demand function is the relationship between quantity purchased and a. quantity purchased b. quantity sold c. gross income d. price 2. A
More informationFood Microbiology. Microorganisms in Food Food Preservation Food-borne Illness Fermented Foods
Food Microbiology Microorganisms in Food Food Preservation Food-borne Illness Fermented Foods Microorganisms in Food Factors affecting microbial growth in food composition ph presence and availability
More informationPascual Corporation Business Structure
Pascual Corporation Business Structure Joint Ventures International Spain Tomás Pascual Gómez-Cuétara Owner and President of Calidad Pascual Ignacio García-Cano Salgado CEO of Calidad Pascual Production
More informationMake & Taste Dairy. Greek Yogurt (Grades 6-8) thedairyalliance.com. Lesson Activity
Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the origin and science behind the process of traditional yogurt production in general and Greek yogurt in particular.
More informationMilk and Dairy Facts
Milk and Dairy Facts What is milk? A. 87% water B. 13% solids {fat and fat-soluble vitamins it contains and the solids not fat, include carbohydrates, protein, water-soluble vitamins and minerals} Our
More informationAt Green Valley Creamery IN SONOMA COUNTY, CALIFORNIA
At Green Valley Creamery IN SONOMA COUNTY, CALIFORNIA We ve been making wholesome dairy products with real milk and cream since 2010 so people can celebrate the joy of dairy every day. With our yogurt,
More informationUse of Micro-organisms in Food Processing
Use of Micro-organisms in Food Processing Chapter 1. Lactic Acid Bacteria and Lactic Fermentations I. Defining Food Fermentation A. Fermentation has been defined in several ways B. Basic food fermentation
More informationSPOILAGE OF CANNED PRODUCTS - BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE SPOILAGE OF CANNED PRODUCTS
SPOILAGE OF CANNED PRODUCTS - BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE SPOILAGE OF CANNED PRODUCTS Enzymatic spoilage Many reactions in plant and animal tissues are activated by enzymes. The changes
More informationName: Date: Milk Products & Eggs Course 2060
Name: Date: Milk Products & Eggs Course 2060 You must have credit for FOD 1010 Food Basics before starting this module. To receive credit for the course the following outcomes must be met: 1. Identify
More informationPerformance Analysis of Industrially and Traditionally Used Cultures in Yogurt Production Considering Microbial Risk
American Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS) ISSN (Print) 2313-4410, ISSN (Online) 2313-4402 Global Society of Scientific Research and Researchers http://asrjetsjournal.org/
More informationEFFECT OF DIFFERENT METAL CONTAINING VESSELS ON CURD FERMENTATION BY LACTIC ACID BACTERIA
EFFECT OF DIFFERENT METAL CONTAINING VESSELS ON CURD FERMENTATION BY LACTIC ACID BACTERIA Kagne S.R. Badrinarayan Barwale Mahavidyalaya, Jalna, Maharashtra, 431213 (India). kagne_suresh@rediffmail.com
More informationExercise 12-A FOOD MICROBIOLOGY - FERMENTATION (SAUERKRAUT, WINE & ROOTBEER)
Exercise 12-A FOOD MICROBIOLOGY - FERMENTATION (SAUERKRAUT, WINE & ROOTBEER) Fermented Foods - Sauerkraut Fermentation may be defined as the anaerobic decomposition of organic compounds that involves an
More informationSticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright
Sticking and mold control TIA Tech 2017 Los Angeles, California Steve Bright Sticking Package Sticking Defined: Two or more tortillas that will not separate from each other without tearing or ripping after
More informationCheese And Culture A History Of Cheese And Its Place In Western Civilization
Cheese And Culture A History Of Cheese And Its Place In Western Civilization We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing
More informationSCENARIO Propose a scenario (the hypothesis) for bacterial succession in each type of milk:
Prokaryotic Diversity! and Ecological Succession in Milk Name INTRODUCTION Milk is a highly nutritious food containing carbohydrates (lactose), proteins (casein or curd), and lipids (butterfat). is high
More informationMILK HAS LONG BEEN A POPULAR BEVERAGE. not only for its flavor, but because of its unique nutritional package.
providing high-quality protein, vitamins & other minerals HAS LONG BEEN A POPULAR BEVERAGE not only for its flavor, but because of its unique nutritional package. WHAT IS : Milk from a dairy cow is composed
More informationMake & Taste DAIRY. Lesson Activity. Butter (Grades 3-5) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION
Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the history and science behind the process of turning heavy whipping cream (which comes from milk) into butter.
More informationMTP Gold Medal International Trade Fair for Food POLAGRA FOOD 2018
MTP Gold Medal International Trade Fair for Food POLAGRA FOOD 2018 1. HERKULES WPC 80 Whey protein concentrate, 700 g Hall 7 / stand 28 Proteins play a very important role in the diet of professional and
More information3.1.1 Micro-organisms and enzymes
1 Activity: Crossword 5a 3.1.1 Micro-organisms and enzymes 1 2 3 4 5 6 7 8 9 10 11 Chapter 5: Food spoilage and contamination 158 160 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34
More informationChapter 9 BUTTER MANUFACTURE. (Butter and its principal constituents, Butter making process, Continuous flotation churn, Butter yield calculations)
College of Agricultural Engineering and Technology Dept. of Agricultural Processing and Food Engineering Course : Dairy and Food Engineering Chapter 9 BUTTER MANUFACTURE (Butter and its principal constituents,
More informationHistory of Fermenting
History of Fermenting Throughout known history, virtually every society ate, drank and enjoyed fermented foods. Regional flavors and techniques gradually developed into a large array of enjoyable, low-tech
More informationNutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the
C ULINARY ARTS Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the body for automatic processes. 4 calcium
More informationObjectives. Students will be able to distinguish between types of cheeses.
Cheese Is awesome! Objectives Students will be able to distinguish between types of cheeses. Nutrition Naturally high in vitamins, minerals, and protein Calcium, Phosphorus, Vitamin A Naturally contain
More informationCheese. Nutrition information for all the family
Cheese Nutrition information for all the family This BOOKLET will provide you with lots of information about cheese, which can help you incorporate cheese into your diet, including cheese nutrition and
More informationEvolution of The Great British Cheddar. Bob Savage Gert van den Hoven DSM Food Specialties
0 Evolution of The Great British Cheddar Bob Savage Gert van den Hoven DSM Food Specialties Page 1 Introduction Gert van den Hoven Cheese Specialist, DSM Food Specialties 2009 - till now Cheese Optimization
More informationPatent Number AP/P/2014/ Priority Date: 22/05/2014
Patent Number AP/P/2014/007647 Priority Date: 22/05/2014 H a r a r e I n s t i t u t e o f T e c h n o l o g y G a n g e s R d, B e l v e d e r e, B o x B E 2 7 7, H a r a r e + 2 6 3-4 - 7 4 1 4 2 2 /
More information2017 Peak Fermentation Consulting. Fermentation Frenzy! Bob Peak Sacramento Home Winemakers September 20, 2017
2017 Peak Fermentation Consulting Fermentation Frenzy! Bob Peak Sacramento Home Winemakers September 20, 2017 Tonight s Program Many fermented foods and beverages: Bread, cheese, meat, vegetables, others
More informationNOVEL NON-DAIRY YOGHURT FROM PIGEON PEA MILK
NOVEL NON-DAIRY YOGHURT FROM PIGEON PEA MILK A.O. Yusuf, F. Shode and O.A. Ijabadeniyi Department of Biotechnology and Food Technology, Durban University of Technology, South Africa INTRODUCTION Pigeon
More informationUnderstanding Food Intolerance and Food Allergy
Understanding Food Intolerance and Food Allergy There are several different types of sensitivities or adverse reactions to foods. One type is known as a food intolerance ; an example is lactose intolerance.
More informationTEPZZ Z5 444A_T EP A1 (19) (11) EP A1 (12) EUROPEAN PATENT APPLICATION
(19) TEPZZ Z 444A_T (11) EP 3 03 444 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication:.08.16 Bulletin 16/32 (21) Application number: 1141.8 (1) Int Cl.: A23C 9/12 (06.01) A23C 9/142 (06.01)
More informationFor your review, this is the first five pages of Chapter 8 of The Original Encyclopizza. Chapter 8 Cheese
For your review, this is the first five pages of Chapter 8 of The Original Encyclopizza. To return to prior page, use your Back button. ~ To get more info on this book, go to: http://correllconcepts.com/encyclopizza/_home_encyclopizza.htm
More informationWHAT IS CHEESE? HISTORY OF CHEESE
cheese Cheese is a food made from milk that is produced in a wide range of flavors and textures. It is formed by coagulation of the milk protein casein. WHAT IS CHEESE? Natural cheese is made from four
More informationYogurt Making. Basic Steps 1. Heat milk 2. Stir in yogurt starter 3. Incubate milk to become yogurt
Yogurt Making Yogurt Yogurt is a fermented dairy product. While cow s milk is commonly used in the U.S., other animal milks and even plant milk yogurts are available. Yogurt is also a food you can make
More informationFactors Affecting the Rising of Bread Dough - Ingredients
Factors Affecting the Rising of Bread Dough - Ingredients Objective To study the effects of adding certain ingredients on the rising of bread dough. Principles* Yeast is a single-cell microbe that has
More informationMilk And Milk Processing
Milk And Milk Processing 1 / 6 2 / 6 This is likewise one of the factors by obtaining the soft documents of this by online. You might not require more time to spend to go to the ebook foundation as without
More informationConsumer Education VCO Processing Methods (Dry & Wet Methods)
Consumer Education VCO Processing Methods (Dry & Wet Methods) Premium ANH-VCO (100% Absolute No Heat Process) Consumer Education on VCO Learn what to look for in good quality VCO. Learn basic processes
More informationcuring & brining 08_ ch05.indd 70 8/24/10 4:12:08 PM
curing & brining FUNCTIONS OF THE INGREDIENTS OF A CURE OR BRINE SALT: Used to draw out the moisture SUGAR: Balances the saltiness, fuels the benefi cial bacteria helping the curing process, and draws
More informationSTABILIZATION OPTIONS. For Sweet Wines before Bottling
STABILIZATION OPTIONS For Sweet Wines before Bottling Sugar-Sugar Top source of carbon Excellent seller of wine Brings balance to wine with high acidity/astringency Promotes peace, comfort and wellbeing
More informationDefinition of Honey and Honey Products
Definition of Honey and Honey Products Approved by the National Honey Board June 15, 1996 Updated September 27, 2003 PART A: HONEY I. Definition Honey is the substance made when the nectar and sweet deposits
More informationActivity Guide. Chapter 3. Directions. Complete the following definitions for the key terms. Definition. Key Term. Pasteurization.
Chapter 3 Activity Guide ACTIVITY 3.1 DEFINITIONS Directions Complete the following definitions for the key terms. Key Term Definition Pasteurization Homogenization Lactose intolerance Casein Cream Fermentation
More informationFunctions of Raising Agents
Objective Functions of Raising Agents To investigate how different types of raising agent (baking powder, baking soda, yeast) work. Principles Raising agents, also known as leavening agents, cause baked
More informationBackground of Culturing
Background of Culturing There are both three types of organisms used in fermentation and three kinds of fermentations. In this section, we will review them. The Major Player: the Microorganisms Milk Kefir
More informationCheese Keep it Coming
Cheese Keep it Coming Anika Zuber Harvest New York- A Cornell Cooperative Extension Program adz8@cornell.edu Name of Presenter / Event or Location 1 Dairy Life Cornell 2.0 Retail Cornell- Food Science
More informationCheese is defined as a food product made from the pressed curd of milk.
Chapter 8 Cheese History of Cheese Cheese s complexity begins with the intricacy of milk, its primary ingredient, which is high in protein, fat, and sugar. These solids disperse in the whey of the milk.
More informationITC (HS), 2012 SCHEDULE 1 IMPORT POLICY CHAPTER 4
CHAPTER 4 DAIRY PRODUCE; BIRD'S EGGS; NATURAL HONEY; EDIBLE PRODUCTS OF ANIMAL ORIGIN, NOT ELSEWHERE SPECIFIED OR INCLUDED NOTES: 1. The expression "milk" means full cream milk or partially or completely
More information01/04/57. Food Microbiology_Katekan Dajanta 1. Microbes used in food industry. Microflora in fermented foods
1 Microbes used in food industry Nature uses microorganisms to carry out fermentation processes, and for thousands of years Fermentation in food processing is the conversion of carbohydrates to alcohols
More informationPHARMA FOOD SOLUTIONS FOR KIDS
PHARMA FOOD SOLUTIONS FOR KIDS Edition: October 2017 Hydrolised Cereals Cereals are an excellent source of energy. Around 80% of cereal ours contains high quantity of chains of starch. However, babies
More informationMake & Taste Dairy. Ricotta Cheese (Grades 3-5) thedairyalliance.com. Lesson Activity
Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to ricotta cheese, including the basic science and origin of this fresh cheese. The students will make and taste ricotta
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية STANDARDIZATION ORGANIZATION FOR G.C.C () مشروع نهائي /2015 المتخمرة األلبان المعاملة بعد ح ارريا التخمر)طويل الصالحية( FERMENTED MILK PRODUCTS HEAT TREATED
More informationA new manufacture method for set yogurt with. low-temperature reduced dissolved oxygen fermentation
A new manufacture method for set yogurt with low-temperature reduced dissolved oxygen fermentation 20 March 2014 Hiroshi Horiuchi Contents General introduction 4 Strategy of this study 9 Chapter 1 1.1
More informationCHOOZIT Ripening Cultures
Ripening Cultures Ripening Cultures from Danisco give cheese a taste of its true identity. Comprising tailored moulds, yeasts and bacteria providing complementary aromatic activities, the range is an essential
More informationTECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT
TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT PRODUCT NAME: CALCIUM CHLORIDE FLAKE PRODUCT CODE: CALCHLF COMMODITY CODE: 25201000 PACKAGING: 5 AND 25 KG Description Calcium Chloride
More informationMake & Taste Dairy. Ricotta Cheese (Grades 6-8) thedairyalliance.com. Lesson Activity ACADEMIC INTEGRATION:
Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the origin and science behind the process of making ricotta cheese. Students will discover the nutrient content
More informationProblem 4 «Making quark»
The 6th International Young Naturalists Tournament Problem 4 «Making quark» Team «12FM» Polina Davydenko chnmk@mail.ru The task Quark, cottage cheese, and similar varieties of white acid-set cheese can
More informationLiving with Lactose Intolerance
Living with Lactose Intolerance Living with LACTOSE INTOLERANCE If you have been diagnosed as lactose intolerant the good news is that you don t always have to follow a dairy-free diet, some people can
More informationMaking the Best of Cheese and Dairy in Bakery Products
Making the Best of Cheese and Dairy in Bakery Products Ciarán Lynch, Innovations Manager, Synergy Flavours BSB Spring Conference 26th April 2017 PRESENTATION OVERVIEW Introduction to Synergy Current popularity
More informationMilk and Dairy Food Lecture
Milk and Dairy Food Lecture I. What is milk? A. 87% water B. 13% solids { fat and fat-soluble vitamins it contains and the solids not fat, include carbohydrates, protein, water-soluble vitamins and minerals.
More informationMAKING WINE WITH HIGH AND LOW PH JUICE. Ethan Brown New Mexico State University 11/11/2017
MAKING WINE WITH HIGH AND LOW PH JUICE Ethan Brown New Mexico State University 11/11/2017 Overview How ph changes during winemaking Reds To adjust for high ph and how Whites Early harvest due to poor conditions
More informationInformation for customers who have intolerance to gluten (wheat, barley, rye, triticale, oats, and spelt)
Information for customers who have intolerance to gluten (wheat, barley, rye, triticale, oats, and spelt) Chick-fil-A menu items listed below may fit your gluten diet. This information was obtained from
More informationLuvele Grand Yoghurt Maker
Page 1.pdf 1 3/14/2014 2:57:24 PM Luvele Grand Yoghurt Maker C M Y CM MY CY CMY K Instructions LGYM25GL / LGYM25PL Safety Instructions Please be sure to read all of the following instructions before using
More informationCOALHO CHEESE. Food and Agriculture Organization of the United Nations
COALHO CHEESE Food and Agriculture Organization of the United Nations COALHO CHEESE 1.- Coalho Cheese - General Information The Coalho-type cheese is widely produced in under developed Brazilian states,
More informationEvaluation of Gouda cheese available in the Egyptian market.
Summary and Conclusion Gouda cheese is a variety of semi-hard cheese group that raising in Europe. It is origined in the Netherlands and traditionally manufactured from cow's milk. Gouda cheese is made
More informationPost-Harvest-Multiple Choice Questions
Post-Harvest-Multiple Choice Questions 1. Chilling injuries arising from the exposure of the products to a temperature a. above the normal physiological range b. below the normal physiological range c.under
More informationCREAM PRODUCTS DAIRY PROCESSING TECHNOLOGY
CREAM PRODUCTS DAIRY PROCESSING TECHNOLOGY INTRODUCTION Cream products have various fat content, i.e. 10% - 48% (double cream). The importance of cream products: excellent flavor luxurious products, however
More informationDasarTeknologi Fermentasi. -Introduction of Fermentation Process-
DasarTeknologi Fermentasi -Introduction of Fermentation Process- Kontrak Perkuliahan Keterlambatan 15 menit (berdasarkan jadwal), lebih dari itu tidak diperkenan masuk Kehadiran minimal 80%. Kurang dari
More informationProducts obtained by concentration, evaporation or drying A23C 9/00 Preparation of butter powder A23C 15/14 Cheese powder A23C 19/086
A23C DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF (obtaining protein compositions for foodstuffs, {e.g. from milk}, A23J 1/00; preparation of peptides, e.g. of
More informationAn Introduction To Fermented Foods
An Introduction To Fermented Foods Guest Post by Jo Nolan from Be Nourished*. Eating fermented foods, such as sauerkraut, is an incredibly healthy practice directly supplying your digestive tract with
More information