Burkina beverage michael & bobby
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Burkina is a local milk beverage, popular in Ghana. The production process as well as nutritional profile are described in this presentation.
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MILK PROTEINS / SYNTHESIS CASEIN
MILK PROTEINS have long been known for their nutritional and technological value.
Proteins are important constituents of the human diet, since they comprise a principal source of nitrogen and essential amino acids.
Milk proteins have high nutritional value compared to other proteins because of their relatively high content of essential amino acids and good digestibility (Hambraeus, 1992, Smithers, 2008).
The major milk proteins, including the CASEINS, ß-lactoglobulin & a-lactalbumin, are synthesized in the Mammary Epithelial Cells and are only produced by the mammary gland.
The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins).
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This document discusses cheese making and the role of enzymes like protease. It begins by defining cheese and explaining the cheese making process, which involves curdling milk through acidification and coagulation. Key steps include draining, salting, molding, and ripening. Protease enzymes are added to milk to hydrolyze casein proteins and allow coagulation. Other food processing enzymes discussed are catalase, lactases, amylases and lipase. Specific details are provided about the roles of these enzymes. References are included at the end.
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MILK PROTEINS / SYNTHESIS CASEIN
MILK PROTEINS have long been known for their nutritional and technological value.
Proteins are important constituents of the human diet, since they comprise a principal source of nitrogen and essential amino acids.
Milk proteins have high nutritional value compared to other proteins because of their relatively high content of essential amino acids and good digestibility (Hambraeus, 1992, Smithers, 2008).
The major milk proteins, including the CASEINS, ß-lactoglobulin & a-lactalbumin, are synthesized in the Mammary Epithelial Cells and are only produced by the mammary gland.
The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins).
An exception to this is that a limited amount of immunoglobulin is
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Lectuer 2 carbohydrate and salt and vitamins milk
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Condensed milk was invented in the 1850s by Gail Borden as a way to preserve milk for long periods. It involves evaporating water from milk to increase its concentration and shelf life. Sugar is often added to further preserve it. The processing involves standardizing, heating, condensing the milk in a vacuum, homogenizing, cooling and crystallizing it before packaging. Condensed milk can last up to a year unopened but only 2-3 weeks once opened. It is commonly used in desserts, drinks, ice cream and confectionaries due to its thickness and sweetness.
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Lactose is the major carbohydrate fraction in milk. It is made up of two sugars, glucose and galactose (Figure 1).
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The protein fractions are well-balanced, with an amino-acid profile of high biological value.
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description on the production of dry milk products and the equipments used and their breif description on the working principle
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The document discusses various fermented dairy products. It provides information on the history and types of fermentation. Fermented dairy products are produced through the lactic acid fermentation of milk by bacteria such as streptococcus thermophilus and lactobacillus. Common fermented dairy products described include yogurt, kefir, cheese, and cultured buttermilk. The production processes and health benefits of specific products like yogurt and sour cream are also summarized.
Presentation12 (3).pptx
This document provides information on various fermented dairy products. It begins with an introduction to fermented dairy products in general and how they are produced through microbial fermentation. It then discusses specific fermented dairy products like curd, yogurt, sour cream, buttermilk, kefir, and cheese. For each product, it provides details on the production process and microbial cultures used, as well as nutritional and health benefits. The document aims to educate the reader on the wide variety of traditional and commercially produced fermented dairy foods from around the world.
Fermented foods
Fermented foods were originally produced to improve the shelf life of perishable foods like milk. The lactic acid produced during fermentation by bacteria like Lactobacillus acidifies foods, preventing the growth of harmful microorganisms. Many global cultures developed various fermented dairy products over millennia, including yogurt and kefir from milk, as well as cheeses produced by coagulating curds from milk. The fermentation process increases shelf life while enhancing flavor.
Fermented milk products
This document discusses various fermented milk products. It begins by describing milk and the fermentation process. It then provides details on different fermented products like cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It explains how each product is produced and the microorganisms involved. Various types of each product are also outlined. The document concludes by discussing the health benefits and uses of these fermented milk products.
Fermented food products
This document discusses several types of fermented Asian foods including soy sauce, miso, sufu, natto, and idli. It describes the key ingredients and fermentation processes for each food. Soy sauce is produced from fermented soybeans, wheat, and saltwater using molds and bacteria. Miso is made from fermented soybeans with rice or barley and varies in taste depending on ingredients and fermentation time. Sufu involves drying and air fermenting tofu cubes with molds. Natto is made by fermenting soybeans with Bacillus subtilis. Idli involves the bacterial fermentation of rice and black gram dhal batter.
Fermented food products cheese,yoghurt,kefir
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
C:\fakepath\milk fermentation.sekaran
Milk fermentation is used to preserve nutrients in milk and produce fermented dairy products. It involves adding lactic acid bacteria starter cultures to milk which ferment the lactose into lactic acid, lowering the pH and allowing the casein to coagulate. Common fermented milk products include yogurt, cheese, and buttermilk which are produced through controlled fermentation using specific bacterial strains. Fermentation enhances safety, nutrition, flavor and texture of milk-based foods.
Epidemiological studies of fermented foods.
Fermented foods have been the most studied and researched topics currently. Let's see where it all started...
Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Dairy product technoloy
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
Use_of_micro-organisms_in_food_production_eng-1.ppt
This document discusses different types of micro-organisms used in food production, including bacteria, fungi, and algae. It provides details on how these micro-organisms are used in various fermented foods, such as cheese, yogurt, fermented vegetables, meats, grains, and plants. The roles of bacteria, moulds, and yeasts in food fermentation processes are described. Specific examples of fermented foods that use these micro-organisms are also given, such as cheeses ripened by bacteria or moulds, and beers, wines, and breads produced using yeast fermentation.
Vaish - Fermented Foods_ Types and their benefits .pptx
Title Slide: Fermented Foods -Types and their benefits
The world of food is constantly evolving, and one of the latest trends gaining popularity is the consumption of fermented foods. Fermentation is the process by which natural bacteria, yeast, and other microorganisms convert carbohydrates into alcohol or organic acids. This process not only preserves the food but also enhances its flavour and nutrient content.
The Fermented Foods - Types and their Benefits PowerPoint presentation will provide an in-depth look at the different types of fermented foods and their numerous health benefits. The presentation will begin by providing a brief introduction to fermented foods, highlighting their history and how they are made.
The Types of Fermented Foods slide will cover various fermented foods that are commonly consumed around the world. These foods include sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each food item will be explained in detail, including its origin, flavor, and texture. Pictures will also be provided to help the audience visualize each food item.
The Health Benefits of Fermented Foods slide will focus on the numerous health benefits of consuming fermented foods. These benefits include improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims. The presenter will also discuss the role of fermented foods in promoting gut health and how it can help prevent and treat various diseases.
Introduction
This slide will provide a brief overview of what fermented foods are, the process of fermentation, and how they have been consumed throughout history.
Types of Fermented Foods
This slide will cover different types of fermented foods, including but not limited to sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each type of fermented food will be explained in detail, with pictures and examples.
Health Benefits of Fermented Foods
This slide will highlight the numerous health benefits of consuming fermented foods, including improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims.
How to Incorporate Fermented Foods into Your Diet
This slide will provide practical tips on how to incorporate fermented foods into your daily diet. It will include ideas for breakfast, lunch, and dinner, as well as snacks and desserts.
Safety Considerations When Making Fermented Foods at Home
This slide will explain the importance of safety when fermenting foods at home, and provide guidelines for safe fermentation. It will cover topics such as equipment sterilization, proper temperature control, and avoiding contamination.
Use_of_micro-organisms_in_food_production_ SANKALP
Use of Microorganisms in Food production.
types of micro-organisms in food production.
what is fungi?what is algae?What is fermented food?Examples of fermented foods . Function of bacteria in food production. Function of yeast in production of fermented foods. Cheese. How cheese is made?Process of cheese making .Ripen of cheese. Yogurt. How Yogurt is made . Fermented vegetables. Fermented meat. Yeast bread . Beer and Wine. Food with probiotics.
Fermented Milk Products
Presentation On The Topic Fermented Milk Products By Sanjeev Mishra (M.Sc. Biotechnology, Amity Institute Of Biotechnology, Amity University, Noida)
Similar to Burkina beverage michael & bobby (20)
Use_of_micro-organisms_in_food_production_eng-1.ppt
Use_of_micro-organisms_in_food_production_eng-1.ppt
Vaish - Fermented Foods_ Types and their benefits .pptx
Vaish - Fermented Foods_ Types and their benefits .pptx
Use_of_micro-organisms_in_food_production_ SANKALP
Use_of_micro-organisms_in_food_production_ SANKALP
Burkina beverage michael & bobby
- 1. Supervisor: Kim Moens Lecturer: Prof. ir. Koen Dewettink Milk and Diary Technology Presentation By: Bobby Antan Caiquo & Michael A. Mensah
- 2. Background • Fermented food products: higher nutritional content, better shelf-life quality, less anti-nutritive factors, reduced risk of food borne diseases, promoting effect of probiotics. • Burkina is a novel fermented milk product that has surfaced as a popular beverage produced in Ghana. • Believed to have originated from Burkina Faso. • Sometimes referred to as “deger” or “nunu de fura “in some parts of West Africa.
- 3. • Burkina emerged from two already existing products; 'nunu' (a spontaneoulsy fermented milk) and 'fura' (a millet-based spontaneously fermented dumpling) mashed together with the addition of sugar and other ingredients to obtain this unique beverage.
- 5. Raw milk Millet Washing Soaking over night Milling Sieve/Roll into balls Steam cooking Cooling Mixing Fermentation Pasteurization (63oC for 30min Cooling Sugar/Salt Packaging Storage Transport & Distribution
- 6. • Burkina tends to have a relatively short shelf-life of about two weeks under refrigeration storage. • However, the fermentation and pasteurization process makes it generally microbiologically safe. • Burkina production results in a stable and viscous final product. • One gets a mouth feel of thick smooth (yoghurt-like) texture with small lumps and some grainy feel of millet in it. • The naturally present microbes breakdown proteins into peptides and amino acids, creates structure, production of acetaldehyde.
- 7. • Due to the fermentation of millet and milk, this beverage has a rather sour taste (pH is around 4.6). • It also has a whitish cream colour with some black spots as shown in the picture above. • Burkina has a network of aggregated casein particles (casein micelles) held together in chains. It also has a suspension of tiny particles of millet.
- 8. • Burkina is a very nutritious beverage, consisting of proteins, essential vitamins (Vitamin A, B6, B12, D, riboflavin, pantothenic acid, niacin, thiamine, folate), dietary fiber, carbohydrates, fat, as well as minerals (calcium, magnesium, manganese, potassium, iron, phosphorus, zinc and copper ) • Some studies have even proven the probiotic potential (due to the fermentation process) of Burkina.