Fermentation
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Fermentation is the chemical breakdown of organic substrates by microbes without oxygen. Some key fermented foods include beer, wine, yogurt, and bread. The production of wine involves picking, crushing, and fermenting grapes with yeast. The grapes are crushed and undergo pre-treatment including sterilization before fermentation. Fermentation occurs in tanks with yeast, producing alcohol and carbon dioxide over 3-5 days. The wine is then processed post-fermentation before storage, clarification, and packaging.
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Cocoa fermentation
1. Cocoa fermentation involves both anaerobic and aerobic phases. During the initial anaerobic phase, yeast converts pulp sugars into alcohol and lactic acid is formed. In the later aerobic phase, acetobacter bacteria transform the alcohol into acetic acid which penetrates the bean.
2. Cocoa pods are harvested twice annually by cutting from trees, breaking open, extracting seeds, and allowing seeds to ferment for 2-8 days before drying in the sun.
3. After drying, cocoa beans undergo processing including cleaning, roasting, grinding, and pressing to produce cocoa butter and cocoa powder which are used to make chocolate and other products.
YOGURT.pptx
Yogurt is made by fermenting milk with bacterial cultures. The two main cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. In the industrial production process, milk is standardized, pasteurized, homogenized, cooled, and inoculated with the cultures. The milk is then fermented until it reaches a pH of 4.5. After fermentation, flavors and fruits may be added and the yogurt is cooled, packaged, and distributed. There are several types of yogurt including set, stirred, Greek, and drinking yogurts which differ in their production methods and textures. Yogurt provides various health benefits due to its protein, calcium, probiotics, and other nutrients.
Rusk production processing/Technology of Bangladesh and India
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Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.Cheese
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Cocoa fermentation
1. Cocoa fermentation involves both anaerobic and aerobic phases. During the initial anaerobic phase, yeast converts pulp sugars into alcohol and lactic acid is formed. In the later aerobic phase, acetobacter bacteria transform the alcohol into acetic acid which penetrates the bean.
2. Cocoa pods are harvested twice annually by cutting from trees, breaking open, extracting seeds, and allowing seeds to ferment for 2-8 days before drying in the sun.
3. After drying, cocoa beans undergo processing including cleaning, roasting, grinding, and pressing to produce cocoa butter and cocoa powder which are used to make chocolate and other products.
YOGURT.pptx
Yogurt is made by fermenting milk with bacterial cultures. The two main cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. In the industrial production process, milk is standardized, pasteurized, homogenized, cooled, and inoculated with the cultures. The milk is then fermented until it reaches a pH of 4.5. After fermentation, flavors and fruits may be added and the yogurt is cooled, packaged, and distributed. There are several types of yogurt including set, stirred, Greek, and drinking yogurts which differ in their production methods and textures. Yogurt provides various health benefits due to its protein, calcium, probiotics, and other nutrients.
Rusk production processing/Technology of Bangladesh and India
Rusk production processing/Technology of Bangladesh and IndiaJessore University Of Science and Technology
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Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.Cheese
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
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This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
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Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
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This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
Control of microorganisms by using temperature
This document discusses controlling microorganisms using temperature. It explains that microorganisms have minimum, optimum and maximum temperatures for growth. Temperatures below the minimum inhibit growth by slowing metabolism, while temperatures above the maximum usually kill microorganisms by denaturing enzymes. Low temperatures like refrigeration and freezing inhibit growth. High temperatures like moist heat at 50-70°C can kill vegetative microbes, while endospores require extended exposure to higher heat. Methods of applying high temperature include dry heat through oven sterilization or incineration, and moist heat through pasteurization, fractional sterilization, boiling or autoclaving.
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Milk undergoes several processes to produce dairy products for consumers. Pasteurization and homogenization increase milk's shelf life and improve its appearance. During cheese production, starter cultures sour the milk and rennet coagulates it into curd. The curd is then processed depending on the type of cheese. Yogurt is made through bacterial fermentation of milk into a curdled product. Butter is produced by churning cream to form solid grains. Ice cream contains dairy or vegetable fats, sugars, and air cells incorporated during freezing.
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10 steps to bread production
1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
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Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
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This document discusses the production of cereal-based fermented beverages like whiskey. It begins by introducing that whiskey is made from cereal starch, mainly barley, wheat, corn or rye. The production involves malting the cereal to activate enzymes, mashing to produce fermentable sugars, distillation to increase alcohol content, and maturation to develop flavor. Key steps include malting the grain to develop enzymes, mashing to produce wort, distillation in pot stills to produce whiskey, and maturation in oak barrels for several years to develop taste. The mature whiskey is then blended, diluted, and bottled.
Bch412 alcoholic fermentation
Alcoholic fermentation converts sugars into ethanol and carbon dioxide through the metabolic process of yeasts. The major reaction is glucose transforming into carbon dioxide and ethanol. Beer production involves malting grains such as barley to activate enzymes, mashing to extract soluble substances, boiling with hops, fermentation using bottom- or top-fermenting yeasts, conditioning, and packaging. Factors like temperature, oxygen supply and sugar content affect fermentation.
fundamentals of Beer processing technology.pdf
The document provides an overview of the beer production process in 3 sentences:
Barley malt, hops, water and yeast are the primary ingredients in beer production. The production process involves malting, milling, mashing, lautering, boiling, fermentation and other steps to extract sugars from grains which are then fermented by yeast to produce beer. The different ingredients, steps and parameters involved impact attributes of the final beer such as alcohol content, bitterness, color, clarity and flavor.
Blanching
Blanching is a heat treatment used prior to freezing, canning, or drying foods. It inactivates enzymes that cause quality degradation, softens texture, and improves appearance. Blanching is done using hot water, steam, or gas at temperatures between 70-100°C for 1-15 minutes depending on the food. It helps preserve color, flavor, and nutrients but some water-soluble vitamins and minerals are lost through leaching. Individual quick blanching systems improve quality by providing uniform, quick heating of individual pieces.
Pepsico QUALITY CONTROL TRAINING
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2019 Oregon Wine Symposium | Exploring and Understanding Wildfire Impacts on ...
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Cottage cheese.pptx
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
Food Microbiology (CHEESE AND KEFIR)
Cheese and kefir are the important spin -off from microbes. These products often get contaminate by various process. Due to large scale commercialization and consumerism many techniques are performed.
Beer Production
The topic is about beer production. How beer is produced that is highlited here.some good pictures are also presented here.How much ammount of the alcoholos are present that is also mentioned here.
Presentation on Grain and Molasses fermentation
The document provides an overview of the process for converting starch to alcohol. The key steps include:
1) Receiving and preparing raw materials like grains or tubers containing starch.
2) Using enzymes like alpha-amylase to break starch down into fermentable sugars through liquefaction and saccharification.
3) Fermenting the sugars to produce alcohol using yeast.
4) Distilling the alcohol to increase its concentration.
5) Handling co-products and effluent, which can be used as animal feed or disposed of depending on the raw material and regulations.
Senior Design
This document outlines the design and brewing process of an IPA beer created through a collaborative effort between three students. It includes background on beer history and craft brewing. The students modeled their beer design using Brewer's Friend software to select ingredients like pale malt, Munich malt, and Citra, Amarillo, and Mosaic hops. They brewed the beer in a pilot system, following steps like mashing, boiling, fermenting with American ale yeast, and packaging. Economic calculations showed the beer could be profitably sold for $4 per pint.
FERMENTATIVE PRODUCTION OF BEER,WINE AND OTHER DISTILLED BEVARAGES
The document discusses the production processes for various alcoholic beverages including ethanol, beer, wine, brandy, and vodka. For ethanol production, it describes the fermentation of sugars by yeast to produce ethanol and carbon dioxide. Beer production involves malting barley, mashing, boiling wort with hops, fermentation, maturation and bottling. Wine production includes viticulture, harvesting, crushing, fermentation, aging and bottling. Brandy is produced by distilling fermented grape wine to increase the alcohol concentration. Vodka production involves fermenting a starch source then distilling and filtering the alcohol.
Your step by-step guide to learn the difference between home-made beer and fa...
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Cheese fermentation
Cheese is a generic term for a diverse group of milk based food products.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
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Fermentation
- 1. FERMENTATION: INDUSTRIAL ASPECTS GULPREET KAUR Department of Biological Sciences Florida Institute of Technology, FL 32901
- 2. OBJECTIVES • Describe the chemistry of Fermentation • List at least five fermented food products • Describe the process of industrial production of one fermented food product
- 4. FERMENTATION? Chemical changes in Organic substrates through the activity of living microbes
- 5. EXAMPLES?
- 7. INDUSTRIAL ALCOHOL PRODUCTION C6H12O6 C2H5OH + CO2 Sugar Ethanol Yeast Fermentation NO OXYGEN!
- 8. Yeast • Eukaryotic • 3-4 µm in size • Mostly anaerobic • Grow on organic compounds Saccharomyces cerevisae
- 10. PROCESS OUTLINE • Picking, handling, crushing Grapes • Pre-treatment • Fermentation • Post-fermentation • Racking • Storage and Ageing • Clarification • Packing
- 11. Grape Processing Good varieties of Grapes - Zinfandel, Merlot, Blue Portuguese, Refosco Picked at Maturity – Balling Degree of 21 to 23⁰ Crushed in Machines - • Machine could be made of Stainless Steel or Nickel • Should not be made of Iron, Steel, Tin or Copper
- 12. Pre-treatment • Sterilization - to kill undesired microbes • SO2 or sulphites are used • ̴2-6 oz. Potassium Bisulphite added per tonne of grapes
- 13. Fermentation • Saccharomyces ellipsoideus used • Starter culture prepared ▫ To facilitate quick growth Large supply of oxygen Stirring ▫ No alcohol produced!
- 14. • Fermentation in Tank ▫ Starter culture added to Grape Juice ▫ Time: 3-5 days ▫ Temperature: 70-90⁰F ▫ No oxygen added ▫ Stirring twice a day ▫ Initial Sugar concentration: 22 ⁰ Balling Final concentration of alcohol = Balling reading × 0.575 At the end of this step: • Sugar concentration : 0-4⁰ Balling • Lots of CO2 has accumulated in the tank
- 15. Post- Fermentation Processing • Kept in Closed Storage tanks with bungs ▫ 7-10 days ▫ Excess CO2 released ▫ No sugar left – Yeast dies off! • Racking • Storage and Ageing • Packaging
- 16. QUESTIONS?
- 17. ASSESSMENT 1 • What is a starter culture? What is its purpose?
- 18. ASSESSMENT 2 • What do you think would happen if an alcohol fermentation tank was not closed properly while processing ?
- 19. ASSESSMENT 3 From the list given below, write an ‘F’ in front of the foods that you think are fermented and an ‘N’ for foods that are not. • __ Coca Cola • __ Yoghurt • __ Bread • __ Hamburger • __ Whisky • __ Pizza