This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
cheese ,cheese ,making of cheese ,types of cheese ,classification of cheese ,characterstics of cheese ,catagories of cheese ,soft cheese ,semi hard cheese ,hard cheese ,cheddar cheese
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
cheese ,cheese ,making of cheese ,types of cheese ,classification of cheese ,characterstics of cheese ,catagories of cheese ,soft cheese ,semi hard cheese ,hard cheese ,cheddar cheese
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
Cheese is a food derived from milk that is produced in a wide range of flavors, 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
Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market.
Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!
The increased availability of biomedical data, particularly in the public domain, offers the opportunity to better understand human health and to develop effective therapeutics for a wide range of unmet medical needs. However, data scientists remain stymied by the fact that data remain hard to find and to productively reuse because data and their metadata i) are wholly inaccessible, ii) are in non-standard or incompatible representations, iii) do not conform to community standards, and iv) have unclear or highly restricted terms and conditions that preclude legitimate reuse. These limitations require a rethink on data can be made machine and AI-ready - the key motivation behind the FAIR Guiding Principles. Concurrently, while recent efforts have explored the use of deep learning to fuse disparate data into predictive models for a wide range of biomedical applications, these models often fail even when the correct answer is already known, and fail to explain individual predictions in terms that data scientists can appreciate. These limitations suggest that new methods to produce practical artificial intelligence are still needed.
In this talk, I will discuss our work in (1) building an integrative knowledge infrastructure to prepare FAIR and "AI-ready" data and services along with (2) neurosymbolic AI methods to improve the quality of predictions and to generate plausible explanations. Attention is given to standards, platforms, and methods to wrangle knowledge into simple, but effective semantic and latent representations, and to make these available into standards-compliant and discoverable interfaces that can be used in model building, validation, and explanation. Our work, and those of others in the field, creates a baseline for building trustworthy and easy to deploy AI models in biomedicine.
Bio
Dr. Michel Dumontier is the Distinguished Professor of Data Science at Maastricht University, founder and executive director of the Institute of Data Science, and co-founder of the FAIR (Findable, Accessible, Interoperable and Reusable) data principles. His research explores socio-technological approaches for responsible discovery science, which includes collaborative multi-modal knowledge graphs, privacy-preserving distributed data mining, and AI methods for drug discovery and personalized medicine. His work is supported through the Dutch National Research Agenda, the Netherlands Organisation for Scientific Research, Horizon Europe, the European Open Science Cloud, the US National Institutes of Health, and a Marie-Curie Innovative Training Network. He is the editor-in-chief for the journal Data Science and is internationally recognized for his contributions in bioinformatics, biomedical informatics, and semantic technologies including ontologies and linked data.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Multi-source connectivity as the driver of solar wind variability in the heli...Sérgio Sacani
The ambient solar wind that flls the heliosphere originates from multiple
sources in the solar corona and is highly structured. It is often described
as high-speed, relatively homogeneous, plasma streams from coronal
holes and slow-speed, highly variable, streams whose source regions are
under debate. A key goal of ESA/NASA’s Solar Orbiter mission is to identify
solar wind sources and understand what drives the complexity seen in the
heliosphere. By combining magnetic feld modelling and spectroscopic
techniques with high-resolution observations and measurements, we show
that the solar wind variability detected in situ by Solar Orbiter in March
2022 is driven by spatio-temporal changes in the magnetic connectivity to
multiple sources in the solar atmosphere. The magnetic feld footpoints
connected to the spacecraft moved from the boundaries of a coronal hole
to one active region (12961) and then across to another region (12957). This
is refected in the in situ measurements, which show the transition from fast
to highly Alfvénic then to slow solar wind that is disrupted by the arrival of
a coronal mass ejection. Our results describe solar wind variability at 0.5 au
but are applicable to near-Earth observatories.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
2. Contents
➢ Introduction
➢ Use of enzymes
➢ Dairy products
➢ Cheese and Types
➢ Production of cheese
➢ Equipments
➢ Purification of Chymosin
➢ Byproducts and their uses
➢ Conclusion
➢ Future Scope
➢ References
3. Introduction
● An enzyme is a protein formed by the body that acts as a catalyst to cause a certain desired
reaction.
● Enzymes are very specific.Each enzyme is designed to initiate a specific response with a specific
result. There are many enzymes in the human body.
● Dairy products, milk products or lacticinia are a type of food produced from or containing the milk
of mammals, primarily cattle,goats, sheep, camels etc
● Dairy enzymes are enzymes used for the production of cheese and yoghurt as well as other milk
products.
Enzyme Uses
Lactase Hydrolyses lactose to glucose and galactose
Protease Denaturing Whey proteins
Rennin Solidifies milk proteins
Lipase Ripening of cheese
4. Enzymes used in Dairy Industry
● Rennet: Rennet and rennin are general terms for any enzyme used to coagulate milk. The
most common enzyme isolated from rennet is chymosin.Bioengineered chymosin may be
involved in the production of up to 70% of cheese products.
● Proteases: Cow milk also contains whey proteins such as lactalbumin and lactoglobulin. The
denaturing of these whey proteins, using proteases, results in a creamier yogurt product.
● Lactase: Lactase is a glycoside hydrolase enzyme that cuts lactose into its constituent
sugars, galactose, and glucose.Lactase is used commercially to prepare lactose-free
products.It is also used in the preparation of ice cream, to make a creamier and sweeter
tasting product.
● Lipases: Lipases are used to break down milk fats and give characteristic flavors to cheeses.
Animal lipases are obtained from kid, calf, and lamb, while microbial lipase is derived by
fermentation with the fungal species Mucor miehei.
6. Cheese
● Cheese is a milk concentrate, the basic solids of which consist mainly of protein
(actually casein) and fat.
● The casein and fat in the milk are concentrated approximately 10 times in
production of hard and some semi-hard types of cheese.
● Cheese can be made using pasteurized or raw milk.
● Cheese made from raw milk imparts different flavors and texture characteristics
to the finished cheese.
● For some cheese varieties, raw milk is given a mild heat treatment (below
pasteurization) prior to cheese making to destroy some of the spoilage
organisms and provide better conditions for the cheese cultures.
7. Types of cheese
● Cheese can be broadly categorized as acid or rennet cheese, and natural or
process cheeses.
● Acid cheeses are made by adding acid to the milk to cause the proteins to
coagulate.
● Fresh cheeses, such as cream cheese or queso fresco, are made by direct
acidification.
● Most types of cheese, such as cheddar or Swiss, use rennet (an enzyme) in
addition to the starter cultures to coagulate the milk.
● The term “natural cheese” is an industry term referring to cheese that is made
directly from milk.
● Process cheese is made using natural cheese plus other ingredients that are
cooked together to change the textural and/or melting properties and increase
shelf life.
8. Production of cheese
Ingredients
● The main ingredient in cheese is milk. Cheese is made using cow, goat, sheep, water buffalo or a blend of these milks.
● The type of coagulant used depends on the type of cheese desired.
● For acid cheeses, an acid source such as acetic acid (the acid in vinegar) or gluconodelta-lactone (a mild food acid) is used.
● For rennet cheeses, calf rennet or, more commonly, a rennet produced through microbial bioprocessing is used.
● Calcium chloride is sometimes added to the cheese to improve the coagulation properties of the milk.Flavorings may be added
depending on the cheese. Some common ingredients include herbs, spices, hot and sweet peppers, horseradish, and port wine
Bacterial Cultures
● Cultures for cheese making are called lactic acid bacteria (LAB) because their primary source of energy is the lactose in milk
and their primary metabolic product is lactic acid.
● There is a wide variety of bacterial cultures available that provide distinct flavor and textural characteristics to cheeses.
● Starter cultures are used early in the cheese making process to assist with coagulation by lowering the pH prior to rennet
addition.Typical starter bacteria include Lactococcus lactis subsp. lactis or cremoris, Streptococcus salivarius subsp.
Thermophilus.
● Adjunct cultures are used to provide or enhance the characteristic flavors and textures of cheese. Common adjunct cultures
added during manufacture include Lactobacillus casei and Lactobacillus plantarum for flavor in Cheddar cheese
● Yeasts and molds are used in some cheeses to provide the characteristic colors and flavors of some cheese varieties
9.
10. General Manufacturing process
The steps involved in cheese making are:
● Standardize Milk
● Pasteurize/Heat Treat Milk
● Cool Milk
● Inoculate with Starter & Non-Starter Bacteria and Ripen
● Add Rennet and Form Curd
● Cut Curd and Heat
● Drain Whey
● Cheddaring
● Dry Salt or Brine
● Form Cheese into Blocks
● Store and Age
● Package
12. Extraction and Purification of Chymosin(Rennet)
The steps involved were:
● Extraction of enzyme from abomasal tissue
● Clarification of tissue extracts
● Precipitation
● Dialysis
● DEAE cellulose ion exchange chromatography
● Gel filtration chromatography
13. Key Points
Pasteurization conditions used for milk :
Refrigerated milk - 63 degree celsius for 30 minutes (Batch process)
Refrigerated milk- 72 degree celsius for 15 seconds(Continuous HTST)
Refrigerated extended storage milk- 138 degrees for 2 seconds(continuous ultra
pasteurization)
Mechanical reduction of bacteria :Spore and bacteria removing separators and
Microfiltration.
15. Byproducts - Whey
● Whey is the watery liquid that remains after the coagulation of the casein
proteins in cheesemaking.
● Whey contains most of the lactose and about 20% of the protein in milk.
● Cheesemaking generates large volumes of whey. About 80% of the volume of
milk used to make cheese remains as whey.
Traditionally, cheesemakers considered whey a waste product and looked for the
most economical way to dispose of it. Generally, they discarded it in one of three
ways:
● Discharged into waterways.
● Sprayed onto farmland.
● Sold for a low return as animal feed.
16. Uses of Whey
● Whey is highly valued for its nutritional benefits, particularly whey protein. This is a rich
source of essential amino acids – the building blocks of muscles and other human tissues.
● Whey proteins are also easily digested and quickly absorbed by the body. These properties
make them valuable ingredients in products for health and wellbeing.
● It is helpful in enhancing athletic performance and improving recovery from exercise.
● Whey products are also known for their functional properties. This makes them a valuable
ingredient in formulating food products with benefits including improving flavour and texture
and increasing yield.
1. Emulsification - Creates stable emulsions and prevents fat globules from forming clumps.
2. Flavour enhancement-Brings out already present flavours or adds flavour.
3. Gelling and heat setting-Maintains moistness and improves texture and mouth feel.
4. Whipping, foaming and aeration-Maintains foam properties, enhancing appearance, taste
and texture.
● Whey can also be processed into ethanol, which is used in pharmaceuticals, perfumes, inks
and alcoholic beverages
17. Conclusion
● The global market for the production of microbial enzymes for use in
dairy-products manufacture is considerably large, but is being
dominated only by a limited number of enzyme producers.
● In India the microbial dairy enzymes requirement has been very
limited till now.
● However, with the advent of technological processes for the
manufacture of different varieties of milk products, such as cheeses
by the State Dairy Federations, Co-operatives and Private Dairy
Product Manufacturers like Amul, Vijaya, Verka, Dynamix, Nestle,
Smith Kline, etc., the markets for the sale of such products in
megacities and towns has been slowly growing for the past two to
three years.
18. Future scope
● Presently, many of these microbial enzymes, such as
microbial rennets and other enzymes are being imported.
● Hence, there is a scope for the production of enzymes
such as microbial rennet, lactase, proteinases, and
lipases indigenously.
● In the near future, the requirement for these enzymes is
bound to increase by leaps and bounds, basically due to
requirement of value-added dairy products in the country.
19. References
● Mohanty, A., Mukhopadhyay, U., Kaushik, J., Grover, S., & Batish, V. (2003).
Isolation, purification and characterization of chymosin from riverine buffalo
(Bubalos bubalis). Journal of Dairy Research, 70(1), 37-43.
doi:10.1017/S0022029902005927
● http://www.allresearchjournal.com/archives/2015/vol1issue10/PartH/1-9-198
● http://www.agrometal.hu/english/dairy_plants/equipments/
● http://dairyprocessinghandbook.com/chapter/cheese
● Gurung N, Ray S, Bose S, Rai V. A Broader View: Microbial Enzymes and
Their Relevance in Industries, Medicine, and Beyond. BioMed Research
International. 2013;2013:329121. doi:10.1155/2013/329121.
● https://www.sciencelearn.org.nz/resources/832-uses-of-whey
● http://www.milkfacts.info/Milk%20Processing/Heat%20Treatments%20and%2
0Pasteurization