Yogurt is a diary product widely used by the present generation in their daily diets. you probably don't give much thought to buying yogurt in the store. You have your favorite brand, or maybe you like trying new varieties each week; either way, you just grab it and go.
It is easy to take yogurt for granted, but this delicious dairy product has a long and storied history that started way before the convenience of commercialized yogurt. Read on to discover its surprising origins in ancient civilizations and how it started being mass-produced.
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.
Manufacturing process of yogurt and dahiNajja Tariq
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.
Condensed milk is made from evaporated milk with added sugar. Gail Borden developed the process of condensing milk in 1852 to prevent spoilage during long ship voyages. The first Eagle Brand Condensed Milk plant opened in 1864. Modern production involves clarifying, standardizing, homogenizing, adding sugar, condensing, cooling, and packaging the milk. Strict regulations govern the production process and quality standards for sweetened condensed milk.
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
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
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
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or covering foods in oil. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved. Common vegetables and fruits pickled include cucumbers, mangoes, chilies, and garlic.
Butter is made from milk or cream that is churned until solid butterfat globules form clumps of butter. Butter characteristics include a firm, waxy body and granules that are close-knit and cut cleanly. Butter is commonly manufactured using a batch method in a large churning cylinder. Steps include preparing, pumping, and churning cream, then draining, washing, salting, and working the butter into a compact mass. Pretreating cream controls crystallization of milk fat for improved consistency. Microorganisms can contaminate butter from various sources if sanitation is inadequate. Proper control throughout manufacturing minimizes harmful microbial growth. Defects in butter include off flavors from bacterial growth or chemical changes like
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.
Manufacturing process of yogurt and dahiNajja Tariq
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.
Condensed milk is made from evaporated milk with added sugar. Gail Borden developed the process of condensing milk in 1852 to prevent spoilage during long ship voyages. The first Eagle Brand Condensed Milk plant opened in 1864. Modern production involves clarifying, standardizing, homogenizing, adding sugar, condensing, cooling, and packaging the milk. Strict regulations govern the production process and quality standards for sweetened condensed milk.
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
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
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
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or covering foods in oil. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved. Common vegetables and fruits pickled include cucumbers, mangoes, chilies, and garlic.
Butter is made from milk or cream that is churned until solid butterfat globules form clumps of butter. Butter characteristics include a firm, waxy body and granules that are close-knit and cut cleanly. Butter is commonly manufactured using a batch method in a large churning cylinder. Steps include preparing, pumping, and churning cream, then draining, washing, salting, and working the butter into a compact mass. Pretreating cream controls crystallization of milk fat for improved consistency. Microorganisms can contaminate butter from various sources if sanitation is inadequate. Proper control throughout manufacturing minimizes harmful microbial growth. Defects in butter include off flavors from bacterial growth or chemical changes like
Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.
This document discusses kefir, a fermented dairy beverage produced by inoculating milk with kefir grains. Kefir grains contain various lactic acid bacteria and yeasts that ferment the milk sugars to produce kefir's characteristic sour taste, slightly alcoholic and yeasty flavor. Kefir provides probiotics and nutrients like protein, calcium and B vitamins. It is prepared by mixing pasteurized milk with kefir grains, incubating to ferment, then separating the grains to produce a drinkable consistency high in beneficial microbes and nutrients. Kefir grains can be preserved through drying or refrigeration and reused to make repeated batches of the probiotic fermented milk beverage.
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
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.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Tofu is a protein-rich food made by coagulating soy milk and pressing the curds into soft white blocks. It comes in various forms depending on the amount of water pressed out - silken/soft tofu contains the most moisture while extra firm tofu contains the least. Tofu can also be processed through methods like fermentation, drying, frying or freezing to increase shelf life or create different textures. Processed forms include pickled tofu, dried tofu, fried tofu and frozen thousand layer tofu. Tofu is versatile and can be prepared in both savory and sweet dishes.
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!
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
Cheese ripening involves several key steps:
1) Conversion of liquid milk into a solid curd through the addition of rennet which causes casein micelles to coagulate into a network trapping milk fat.
2) Bacterial cultures are added which carry out fermentation, producing various flavors through proteolysis and lipolysis.
3) Ripening occurs through the action of enzymes from milk, starters, or those added, which further break down proteins and lipids over time, influencing texture and developing flavor.
Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
Chhana is a type of dairy product made by coagulating boiled milk using acids like lactic or citric acid. It contains 70% moisture and at least 50% milk fat in the dry matter. Chhana is used to make various indigenous sweets in South Asia. It is prepared through traditional batch or bulk methods involving boiling, coagulation, draining whey, and storage. Improved methods use specialized equipment under controlled conditions. Chhana quality is influenced by milk type, coagulation process, and straining technique. Proper production is needed to obtain good quality chhana from buffalo milk.
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Yoghurt is made from milk, usually cow's milk, through fermentation using starter cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. Milk is pasteurized, standardized to a milk fat level of 1-2%, and homogenized. Starter culture and sometimes stabilizers, sweeteners like sucrose, and fruit preparations are added before incubation to produce lactic acid and thicken the mixture. Yoghurt exists in several styles depending on added ingredients, such as plain, fruit on the bottom, fruit blended in, or stirred varieties containing fruit or flavors.
Cheese is produced through coagulating milk protein (curds) and separating it from liquid (whey). There are three main types - fresh (high acidity), soft (slow acid development), and hard (high acidity and temperature). The cheese production process involves steps of curdling milk through bacterial culture and rennet addition, processing the curds through draining, salting, and molding, and then ripening the cheese. Cheddar, a popular hard cheese, is made through a process including cheddaring where the curd is stacked and turned. Hard cheeses like Parmesan freeze best and can last 6-8 months, while softer cheeses become grainy after freezing.
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
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.
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
Food Technology Micro-organisms in Food ProductionMyt12
Power point aimed at students taking A2 Food Technology focusing on micro-organisms in food production - from healthy bacteria in yoghurt and cheese to food poisoning bacteria. A short focus on Mycoprotein is also included.
Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.
This document discusses kefir, a fermented dairy beverage produced by inoculating milk with kefir grains. Kefir grains contain various lactic acid bacteria and yeasts that ferment the milk sugars to produce kefir's characteristic sour taste, slightly alcoholic and yeasty flavor. Kefir provides probiotics and nutrients like protein, calcium and B vitamins. It is prepared by mixing pasteurized milk with kefir grains, incubating to ferment, then separating the grains to produce a drinkable consistency high in beneficial microbes and nutrients. Kefir grains can be preserved through drying or refrigeration and reused to make repeated batches of the probiotic fermented milk beverage.
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
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.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Tofu is a protein-rich food made by coagulating soy milk and pressing the curds into soft white blocks. It comes in various forms depending on the amount of water pressed out - silken/soft tofu contains the most moisture while extra firm tofu contains the least. Tofu can also be processed through methods like fermentation, drying, frying or freezing to increase shelf life or create different textures. Processed forms include pickled tofu, dried tofu, fried tofu and frozen thousand layer tofu. Tofu is versatile and can be prepared in both savory and sweet dishes.
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!
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
Cheese ripening involves several key steps:
1) Conversion of liquid milk into a solid curd through the addition of rennet which causes casein micelles to coagulate into a network trapping milk fat.
2) Bacterial cultures are added which carry out fermentation, producing various flavors through proteolysis and lipolysis.
3) Ripening occurs through the action of enzymes from milk, starters, or those added, which further break down proteins and lipids over time, influencing texture and developing flavor.
Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
Chhana is a type of dairy product made by coagulating boiled milk using acids like lactic or citric acid. It contains 70% moisture and at least 50% milk fat in the dry matter. Chhana is used to make various indigenous sweets in South Asia. It is prepared through traditional batch or bulk methods involving boiling, coagulation, draining whey, and storage. Improved methods use specialized equipment under controlled conditions. Chhana quality is influenced by milk type, coagulation process, and straining technique. Proper production is needed to obtain good quality chhana from buffalo milk.
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Yoghurt is made from milk, usually cow's milk, through fermentation using starter cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. Milk is pasteurized, standardized to a milk fat level of 1-2%, and homogenized. Starter culture and sometimes stabilizers, sweeteners like sucrose, and fruit preparations are added before incubation to produce lactic acid and thicken the mixture. Yoghurt exists in several styles depending on added ingredients, such as plain, fruit on the bottom, fruit blended in, or stirred varieties containing fruit or flavors.
Cheese is produced through coagulating milk protein (curds) and separating it from liquid (whey). There are three main types - fresh (high acidity), soft (slow acid development), and hard (high acidity and temperature). The cheese production process involves steps of curdling milk through bacterial culture and rennet addition, processing the curds through draining, salting, and molding, and then ripening the cheese. Cheddar, a popular hard cheese, is made through a process including cheddaring where the curd is stacked and turned. Hard cheeses like Parmesan freeze best and can last 6-8 months, while softer cheeses become grainy after freezing.
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
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.
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
Food Technology Micro-organisms in Food ProductionMyt12
Power point aimed at students taking A2 Food Technology focusing on micro-organisms in food production - from healthy bacteria in yoghurt and cheese to food poisoning bacteria. A short focus on Mycoprotein is also included.
Soy Milk Business & Economics presentation at the INTSOY 2011 International soy seminar at the University of Illinois June 5 -10, 2011. What and how Soy Milk is made, Economics of Soy Milk Production and analysis of production into the context of world hunger and possible local and regional solutions with soy milk. Alternative production with protein isolates is analyzed and compared to bean extraction.
This document discusses dairy technology and the treatment of dairy processing wastewaters. It begins by describing the composition of milk, including the main components like water, fat, proteins, lactose, and minerals. It then discusses microorganisms commonly found in milk, including lactic acid bacteria, coliforms, spoilage microorganisms, and pathogenic microorganisms. Finally, it outlines several key dairy processing techniques like pasteurization, UHT treatment, homogenization, evaporation, and the use of starter cultures.
Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
Fermented food’s
health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
treating gastroenteritics.
Fermented foods are produced by exposing raw materials like milk, meat, fruits and vegetables to microorganisms that carry out desirable fermentation. As microbes like bacteria and yeasts grow, they metabolize nutrients in the raw materials and produce end products. These end products and remaining components constitute the fermented food, which often has improved acceptance qualities due to metabolic changes. Common fermented foods include dairy products like yogurt and cheese, meat products, breads and other cereal foods, pickled fruits and vegetables, soy sauce, and beverages like beer. The microbiology and production processes of fermented foods depend on the specific food and microbes involved.
This document provides information about starter cultures used in dairy fermentation. It discusses the production of starter cultures, including traditional and DVS methods. A variety of lactic acid bacteria are used as starter cultures for different dairy products like cheese, yogurt, and buttermilk. Probiotic starter cultures can provide health benefits. The functions, types, and applications of starter cultures in fermented foods are outlined in detail.
This document discusses controlling microbial contamination of milk. It notes that milk can become contaminated from various sources like equipment, packaging, buildings, and handlers. Standard pasteurization helps prevent spoilage by destroying pathogens. Milk is a favorable environment for microbial growth due to its nutrients. Common spoilage microorganisms include various bacteria and fungi species. Control measures include sanitizing equipment and hands. Preservation methods discussed are removing microorganisms, using heat like pasteurization, freezing, drying, and adding preservatives.
This document discusses fermented dairy products such as yogurt and soft white cheese. It provides details on the production processes, bacterial cultures used, nutritional profiles, and characteristics of these foods. Yogurt is made through bacterial fermentation of milk using cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Soft white cheeses like Brie and Camembert are produced using Penicillum candidum cultures that encourage the growth of a white, bloomy rind. Both yogurt and soft white cheeses undergo controlled bacterial fermentation and aging to develop flavors and textures.
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Term paper on microbial ecology of fermented foods and beveragesChala Dandessa
This document provides information on the microbial ecology of various traditionally fermented foods and beverages in 3 sections. Section 1 describes various fermented products from Ethiopia including yogurt, cheese, injera (fermented flatbread), wakalim (fermented meat), and beverages like tella, shamita and borde. Section 2 defines probiotics, prebiotics, synbiotics and single cell protein and explains Hazard Analysis Critical Control Points (HACCP). Section 3 provides a summary and section 4 lists references.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
This document discusses various fermented foods and the microbes involved in their production. It describes how bread and idli are produced through fermentation using yeasts and lactic acid bacteria. Several fermented milk products are also outlined, including their microbial content and health benefits. The role of microorganisms such as Lactobacillus and Streptococcus in the fermentation of yogurt, cheese, and other foods is explored.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using Saccharomyces cerevisiae and Lactobacillus species. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk which use bacteria like Lactobacillus acidophilus to aid digestion.
Microbes In dairy industries and its types of microorganisms in milkaishwaryaallapur7
This document summarizes a seminar presentation on microbes in the dairy industry. It discusses the types of microorganisms commonly found in milk, including Lactobacillaceae, Micrococcaceae, and Enterobacteriaceae. It provides examples of specific microbes like Lactococcus lactis and their roles in fermenting milk into products like cheese, yogurt, and butter. Finally, it outlines the importance of microbes in controlling spoilage during milk storage and production of various dairy foods, while also posing food safety risks if not properly controlled.
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.
This lecture is about microbiology of dairy products presented by Rufia Abbas, she is from Karachi, Sindh Pakistan.
for video: https://youtu.be/WLzFKnSSLTk
The document summarizes the production of baker's yeast. It describes how baker's yeast is produced through the aerobic cultivation of Saccharomyces cerevisae using a mixture of cane and beet molasses as the carbohydrate source. The process involves growing the yeast in large fermentors, harvesting the cells through centrifugation, and processing the cream into various final forms like compressed cakes or dried powder. Proper control of fermentation conditions like temperature, pH, oxygen levels and intermittent feeding is important for maximizing cell growth and biomass yield.
This document discusses various fermentation processes used in food production. It describes how pickles are produced through the fermentation of cucumbers in brine by lactic acid bacteria. Sauerkraut production is also discussed, involving the fermentation of cabbage by Leuconostoc mesenteroides and Lactobacillus plantarum in a salt solution. Yeast fermentation is described for producing leavened breads. Vinegar production through the fermentation of ethanol by acetic acid bacteria is summarized. Fermentation processes for idli, single cell protein, milk and yogurt are briefly outlined.
Similar to Fermentation Process in Yogurt Industry (20)
This document provides an introduction to proteomics presented by Shryli K S. It discusses the history of proteomics including early work using 2D gels in 1975. It describes the objectives of proteomics such as studying protein expression, function and interactions. Techniques used to study proteins are discussed including protein detection using antibodies, mass spectrometry, and protein databases. The conclusion recognizes important Nobel Prize winners that advanced the field of proteomics and proteomic applications.
Fungi get their nutrition by absorbing organic compounds from the environment. Fungi are heterotrophic: they rely solely on carbon obtained from other organisms for their metabolism and nutrition. Fungi have evolved in a way that allows many of them to use a large variety of organic substrates for growth, including simple compounds such as nitrate, ammonia, acetate, or ethanol. Their mode of nutrition defines the role of fungi in their environment.
Fungi obtain nutrients in three different ways:
They decompose dead organic matter. A saprotroph is an organism that obtains its nutrients from non-living organic matter, usually dead and decaying plant or animal matter, by absorbing soluble organic compounds. Saprotrophic fungi play very important roles as recyclers in ecosystem energy flow and biogeochemical cycles. Saprophytic fungi, such as shiitake (Lentinula edodes) and oyster mushrooms (Pleurotus ostreatus), decompose dead plant and animal tissue by releasing enzymes from hyphal tips. In this way, they recycle organic materials back into the surrounding environment. Because of these abilities, fungi are the primary decomposers in forests.
They feed on living hosts. As parasites, fungi live in or on other organisms and get their nutrients from their host. Parasitic fungi use enzymes to break down living tissue, which may cause illness in the host. Disease-causing fungi are parasitic. Recall that parasitism is a type of symbiotic relationship between organisms of different species in which one, the parasite, benefits from a close association with the other, the host, which is harmed.
They live mutualistically with other organisms. Mutualistic fungi live harmlessly with other living organisms. Recall that mutualism is an interaction between individuals of two different species, in which both individuals benefit.
The invertebrates, or invertebrates, are animals that do not contain bony structures, such as the cranium and vertebrae. The simplest of all the invertebrates are the Parazoans, which include only the phylum Porifera: the sponges.
Parazoans (“beside animals”) do not display tissue-level organization, although they do have specialized cells that perform specific functions. Sponge larvae are able to swim; however, adults are non-motile and spend their life attached to a substratum.
Since water is vital to sponges for excretion, feeding, and gas exchange, their body structure facilitates the movement of water through the sponge. Structures such as canals, chambers, and cavities enable water to move through the sponge to nearly all body cells.
Caenorhabditis elegans is a tiny, free-living nematode found worldwide. Newly hatched larvae are 0.25 millimeters long and adults are 1 millimeter long. Their small size means that the animals are usually observed with either dissecting microscopes, which generally allow up to 100X magnification, or compound microscopes, which allow up to 1000X magnification. Because C. elegans is transparent, individual cells and subcellular details are easily visualized using Nomarski (differential interference contrast, DIC) optics.
C. elegans has a rapid life cycle and exists primarily as a self-fertilizing hermaphrodite, although males arise at a frequency of <0.2%. These features have helped to make C. elegans a powerful model of choice for eukaryotic genetic studies. In addition, because the animal has an invariant numbers of somatic cells, researchers have been able to track the fate of every cell between fertilization and adulthood in live animals and to generate a complete cell lineage. Researchers have also reconstructed the shape of all C. elegans cells from electron micrographs, including each of the 302 neurons of the adult hermaphrodite. Moreover, because of the invariant wild-type cell lineage and neuroanatomy of C. elegans, mutations that give rise to developmental and behavioral defects are readily identified in genetic screens. Finally, because C. elegans was the first multicellular organism with a complete genome sequence, forward and reverse genetics have led to the molecular identification of many key genes in developmental and cell biological processes.
The experimental strengths and the similarities between the cellular and molecular processes present in C. elegans and other animals across evolutionary time (metabolism, organelle structure and function, gene regulation, protein biology, etc.) have made C. elegans an excellent organism with which to study general metazoan biology. At least 38% of the C. elegans protein-coding genes have predicted orthologs in the human genome, 60-80% of human genes have an ortholog in the C. elegans genome, and 40% of genes known to be associated with human diseases have clear orthologs in the C. elegans genome. Thus, many discoveries in C. elegans have relevance to the study of human health and disease.
This document provides an overview of enzyme mechanisms. It begins with an introduction to enzymes and their functions as biological catalysts. The main topics covered include the substrate that enzymes act upon, active sites and allosteric sites, factors that influence enzyme activity such as temperature and pH, and theories for how enzymes catalyze reactions including the lock and key and induced fit models. The document concludes with references and an acknowledgment.
An endangered species is a species that is very likely to become extinct in the near future, either worldwide or in a particular political jurisdiction. Endangered species may be at risk due to factors such as habitat loss, poaching and invasive species. The International Union for Conservation of Nature (IUCN) Red List lists the global conservation status of many species, and various other agencies assess the status of species within particular areas. Many nations have laws that protect conservation-reliant species which, for example, forbid hunting, restrict land development, or create protected areas. Some endangered species are the target of extensive conservation efforts such as captive breeding and habitat restoration.
The hydrogens in methane practically do not exhibit acidic character. However when two of the hydrogens are replaced
by electron withdrawing groups, the rest of the hydrogens become acidic in nature. The electron withdrawing groups
present on both sides attract the electron towards themselves and thus weaken the –CH bond of methylene. Thus
hydrogen atom can dissociate to give a stable anion. This same phenomena applies to EAA, the two hydrogen atoms
bonded to methylene group become acidic and reactive due to two electron withdrawing functional groups i.e. acetyl
and ester attached o methylene carbon.
Thus methylene group attached to two electron withdrawing functional groups is termed as reactive methylene group
Sterilization is the complete removal of microorganisms from an object or surfaces.
Sterilization is obtained when microorganisms are subjected to antimicrobial agents for
sufficient time and at optimum conditions.
Sterilization is a process of eradicating live microorganisms from substances. It is done to
preserve things for a long time and kill germs. If something is not sterilized, it may cause
infection to those who use it. Therefore, it should not be taken for granted.
High-altitude adaptation in humans is an instance of evolutionary modification in certain human populations, including those of Tibet in Asia, the Andes of the Americas, and Ethiopia in Africa, who have acquired the ability to survive at altitudes above 2,500 meters. This adaptation means irreversible, long-term physiological responses to high-altitude environments, associated with heritable behavioural and genetic changes. While the rest of the human population would suffer serious health consequences, the indigenous inhabitants of these regions thrive well in the highest parts of the world. These people have undergone extensive physiological and genetic changes, particularly in the regulatory systems of oxygen respiration and blood circulation, when compared to the general lowland population.
Around 81.6 million people, approximately 1.1% of the world's human population, live permanently at altitudes above 2,500 metres (8,200 ft)[4] putting these populations at risk for chronic mountain sickness (CMS). However, the high-altitude populations in South America, East Africa, and South Asia have done so for millennia without apparent complications. This special adaptation is now recognised as an example of natural selection in action. The adaptation of the Tibetans is the fastest known example of human evolution, as it is estimated to have occurred any time around 1,000 B.C.E. to 7,000 B.C.E.
The voltage clamp is an experimental method used by electrophysiologists to measure the ion currents through the membranes of excitable cells, such as neurons while holding the membrane voltage at a set level. A basic voltage-clamp will iteratively measure the membrane potential, and then change the membrane potential (voltage) to the desired value by adding the necessary current. This "clamps" the cell membrane at a desired constant voltage, allowing the voltage clamp to record what currents are delivered. Because the currents applied to the cell must be equal to (and opposite in charge to) the current going across the cell membrane at the set voltage, the recorded currents indicate how the cell reacts to changes in membrane potential. Cell membranes of excitable cells contain many different kinds of ion channels, some of which are voltage-gated. The voltage clamp allows the membrane voltage to be manipulated independently of the ionic currents, allowing the current-voltage relationships of membrane channels to be studied.
Yogurts are fermented dairy products obtained from lactic acid fermentation by two species of lactic acid bacteria, that is, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. This fermentation leads to acidification and milk coagulation, without addition of rennet (as in cheese), and allows an increase of the shelf life as a result of the low pH. world. They involve probiotic bacteria, which are defined according to the FAO/WHO in 2011 as ‘live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.’
Exonucleases are enzymes that work by cleaving nucleotides one at a time from the end (exo) of a polynucleotide chain. A hydrolyzing reaction that breaks phosphodiester bonds at either the 3′ or the 5′ end occurs. Its close relative is the endonuclease, which cleaves phosphodiester bonds in the middle (endo) of a polynucleotide chain. Eukaryotes and prokaryotes have three types of exonucleases involved in the normal turnover of mRNA: 5′ to 3′ exonuclease (Xrn1), which is a dependent decapping protein; 3′ to 5′ exonuclease, an independent protein; and poly(A)-specific 3′ to 5′ exonuclease.
A diffusion-limited enzyme catalyses a reaction so efficiently that the rate limiting step is that of substrate diffusion into the active site, or product diffusion out. This is also known as kinetic perfection or catalytic perfection. Since the rate of catalysis of such enzymes is set by the diffusion-controlled reaction, it therefore represents an intrinsic, physical constraint on evolution (a maximum peak height in the fitness landscape). Diffusion limited perfect enzymes are very rare. Most enzymes catalyse their reactions to a rate that is 1,000-10,000 times slower than this limit. This is due to both the chemical limitations of difficult reactions, and the evolutionary limitations that such high reaction rates do not confer any extra fitness.
Cancer is an abnormal growth of cells caused by multiple changes in gene expression leading to
dysregulated balance of cell proliferation and cell death and ultimately evolving into a population
of cells that can invade tissues and metastasize to distant sites, causing significant morbidity and,
if untreated, death of the host.
It is characterized by alterations in the expression of multiple genes, leading to dysregulation of the normal cellular program for cell division and cell differentiation. This results in an imbalance of cell replication and cell death that favours the growth of a tumour cell population. Tumour is an abnormal lump or growth of cells. When the cells in the tumour are normal, it is benign. If something goes wrong, and they overgrew and produced a lump, the cells are abnormal and can grow uncontrollably, they are cancerous cells, and the tumour is malignant. Benign tumour won't invade nearby tissues or spread to other areas of the body (metastasize). A benign tumour is less
worrisome unless it is pressing on nearby tissues, nerves, or blood vessels and causing damage.
Fibroids in the uterus or lipomas are examples of benign tumours. Malignant means that the tumour is made of cancer cells, and it can invade nearby tissues. Some cancer cells can move into the bloodstream or lymph nodes, where they can spread to other tissues within the body—this is called metastasis. Cancer can occur anywhere in the body including the breast, intestines, lungs,
reproductive organs, blood, and skin. The occurrence of cancer varies in different organs (Fig: 01)
Clinically, cancer appears to be many different diseases with different phenotypic characteristics.
As cancerous growth progresses, genetic drift in the cell population produces cell heterogeneity in such characteristics as cell antigenicity, invasiveness, metastatic potential, rate of cell proliferation, differentiation state, and response to chemotherapeutic agents. At the molecular
level, all cancers have several things in common, which suggests that the ultimate biochemical
lesions leading to malignant transformation and progression can be produced by a common but
not an identical pattern of alterations of gene readout. In general, malignant cancers cause significant
morbidity and will be lethal to the host if not treated
The document provides an overview of the human immune system and immune responses. It discusses the innate and adaptive immune systems, as well as primary and secondary immune responses. Key components of the immune system include white blood cells, antibodies, the complement system, and lymphatic organs. The innate response provides immediate, non-specific protection against pathogens through physical and cellular barriers. The adaptive response involves antigen-presenting cells, T and B lymphocytes, and produces a stronger, long-lasting response upon secondary exposure to the same pathogen.
The immune system has evolved to protect the host from a universe of pathogenic microbes that are themselves constantly evolving. The immune system also helps the host eliminate toxic or allergenic substances that enter our body. It is a host defence system comprising many biological structures and processes within an organism that protects against disease. To function properly, an immune system must detect a wide variety of agents, known as pathogens, from viruses to parasitic worms, and distinguish them from the organism's own healthy tissue. The host uses both innate and adaptive mechanisms to detect and eliminate pathogenic foreign bodies. Both of these mechanisms include self-nonself discrimination.
The main parts of the immune system are:
• White Blood Cells
• Antibodies
• Complement System
• Lymphatic System
• Spleen
• Bone Marrow
• Thymus.
DNA Amplification is a Ubiquitous Mechanism of Oncogene Activation in Lung an...Shryli Shreekar
Chromosomal translocation is the best-characterized
genetic mechanism for oncogene activation. However, there
are documented examples of activation by alternate
mechanisms, for example gene dosage increase, though
its prevalence is unclear. Here, we answered the fundamental question of the contribution of DNA amplification
as a molecular mechanism driving oncogenesis. Comparing
104 cancer lines representing diverse tissue origins
identified genes residing in amplification ‘hotspots’ and
discovered an unexpected frequency of genes activated by
this mechanism. The 3431 amplicons identified represent
B10 per hematological and B36 per epithelial cancer
genome. Many recurrently amplified oncogenes were
previously known to be activated only by disease-specific
translocations. The 135 hotspots identified contain 538
unique genes and are enriched for proliferation, apoptosis
and linage-dependency genes, reflecting functions advantageous to tumor growth. Integrating gene dosage with
expression data validated the downstream impact of the
novel amplification events in both cell lines and clinical
samples. For example, multiple downstream components of
the EGFR-family-signaling pathway, including CDK5,
AKT1 and SHC1, are overexpressed as a direct result of
gene amplification in lung cancer. Our findings suggest that
amplification is far more common a mechanism of
oncogene activation than previously believed and that
specific regions of the genome are hotspots of amplification.
Caenorhabditis elegans is a tiny, free-living nematode found worldwide. Newly hatched larvae are 0.25 millimetres long and adults are 1 millimetre long. Their small size means that the animals are usually observed with either dissecting microscopes, which generally allow up to 100X magnification, or compound microscopes, which allow up to 1000X magnification. Because C. elegans is transparent, individual cells and subcellular details are easily visualized using Nomarski (differential interference contrast, DIC) optics.
C. elegans has a rapid life cycle and exists primarily as a self-fertilizing hermaphrodite, although males arise at a frequency of <0.2%. These features have helped to make C. elegans a powerful model of choice for eukaryotic genetic studies. In addition, because the animal has an invariant number of somatic cells, researchers have been able to track the fate of every cell between fertilization and adulthood in live animals and to generate a complete cell lineage. Researchers have also reconstructed the shape of all C. elegans cells from electron micrographs, including each of the 302 neurons of the adult hermaphrodite. Moreover, because of the invariant wild-type cell lineage and neuroanatomy of C. elegans, mutations that give rise to developmental and behavioural defects are readily identified in genetic screens. Finally, because C. elegans was the first multicellular organism with a complete genome sequence, forward and reverse genetics have led to the molecular identification of many key genes in developmental and cell biological processes.
The experimental strengths and the similarities between the cellular and molecular processes present in C. elegans and other animals across evolutionary time (metabolism, organelle structure and function, gene regulation, protein biology, etc.) have made C. elegans an excellent organism with which to study general metazoan biology. At least 38% of the C. elegans protein-coding genes have predicted orthologs in the human genome, 60-80% of human genes have an ortholog in the C. elegans genome, and 40% of genes known to be associated with human diseases have clear orthologs in the C. elegans genome. Thus, many discoveries in C. elegans have relevance to the study of human health and disease.
This document provides an overview of the origin and types of cancer cells. It discusses the history of cancer studies from ancient Egypt and Greece. There are hundreds of types of cancers that are broadly classified as carcinomas, sarcomas, or leukemias/lymphomas depending on the type of cell they arise from. Carcinomas make up 90% of cancers and arise from epithelial cells that line surfaces. Sarcomas are rare cancers of connective tissues. Leukemias and lymphomas develop from blood or immune system cells. The document provides examples of common cancer types within each broad classification.
What is greenhouse gasses and how many gasses are there to affect the Earth.moosaasad1975
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
Phenomics assisted breeding in crop improvementIshaGoswami9
As the population is increasing and will reach about 9 billion upto 2050. Also due to climate change, it is difficult to meet the food requirement of such a large population. Facing the challenges presented by resource shortages, climate
change, and increasing global population, crop yield and quality need to be improved in a sustainable way over the coming decades. Genetic improvement by breeding is the best way to increase crop productivity. With the rapid progression of functional
genomics, an increasing number of crop genomes have been sequenced and dozens of genes influencing key agronomic traits have been identified. However, current genome sequence information has not been adequately exploited for understanding
the complex characteristics of multiple gene, owing to a lack of crop phenotypic data. Efficient, automatic, and accurate technologies and platforms that can capture phenotypic data that can
be linked to genomics information for crop improvement at all growth stages have become as important as genotyping. Thus,
high-throughput phenotyping has become the major bottleneck restricting crop breeding. Plant phenomics has been defined as the high-throughput, accurate acquisition and analysis of multi-dimensional phenotypes
during crop growing stages at the organism level, including the cell, tissue, organ, individual plant, plot, and field levels. With the rapid development of novel sensors, imaging technology,
and analysis methods, numerous infrastructure platforms have been developed for phenotyping.
Or: Beyond linear.
Abstract: Equivariant neural networks are neural networks that incorporate symmetries. The nonlinear activation functions in these networks result in interesting nonlinear equivariant maps between simple representations, and motivate the key player of this talk: piecewise linear representation theory.
Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
The binding of cosmological structures by massless topological defectsSérgio Sacani
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
Cytokines and their role in immune regulation.pptx
Fermentation Process in Yogurt Industry
1. Major Seminar
Fermentation Process
in Yogurt Industry
9th November, 2019
Shryli K S
Vth Semester
Molecular Biology
Yuvaraja’s College (Autonomous)
Mysuru
Guided by,
Dr Anu Appaiah K A
Sr. Principal Scientist
Microbiology & Fermentation Technology
Central Food Technological Research Institute
Mysuru
2. Major Seminar
Fermentation Process in Yogurt Industry
CONTENTS
Introduction
Nutritional Value
History
Production
Health benefits
Conclusion
References
Acknowledgement
INTRODUCTION
Yogurt is a diary product widely used by the present generation in their daily diets. you probably
don't give much thought to buying yogurt in the store. You have your favorite brand, or maybe
you like trying new varieties each week; either way, you just grab it and go.
It is easy to take yogurt for granted, but this delicious dairy product has a long and storied
history that started way before the convenience of commercialized yogurt. Read on to discover
its surprising origins in ancient civilizations and how it started being mass-produced.
YOGURT
Yogurts are fermented dairy products obtained from lactic acid fermentation by two species of
lactic acid bacteria, that is, Streptococcus thermophilus and Lactobacillus delbrueckii subsp.
bulgaricus. This fermentation leads to acidification and milk coagulation, without addition of
rennet (as in cheese), and allows an increase of the shelf life as a result of the low pH. world.
They involve probiotic bacteria, which are defined according to the FAO/WHO in 2011 as ‘live
microorganisms that, when administered in adequate amounts, confer a health benefit on the
host.’
Yogurt, Greek, plain (unsweetened), whole
milk (daily value)
Nutritional value per 100 g (3.5 oz)
4. Sodium 2%
35 mg
Zinc 5%
0.52 mg
Other constituents Quantity
Selenium 9.7 µg
Water 81.3 g
Link to Full Report from USDA Database
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated
using US recommendations for adults.
HISTORY
The word is derived from Turkish: yoğurt,[5] and is usually related to the verb yoğurmak, "to
knead", or "to be curdled or coagulated; to thicken" An ancestral version of yogurt probably
appeared 9000 or 8000 years BC in Mesopotamia and Egypt and subsequently spread in the
northeast of Africa, in the Middle East, in Central Asia, and later in Balkan countries, offering a
large variety of ‘fermented milks.’ The shepherds who stored their extra goat's milk in
containers made out of animal stomachs to preserve it while on the go. Some of the milk stored
in these skins, to their surprise, became thick and tart. More importantly, it was still edible —
even after a surprisingly long period of time in the hot sun.
In ancient Indian records, the combination of yogurt and honey is called "the food of the
gods".[9] Persian traditions hold that "Abraham owed his fecundity and longevity to the regular
ingestion of yogurt”.
Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and
especially Central Asia and the Caucasus), Western Asia, South Eastern
Europe/Balkans, Central Europe, and the Indian subcontinent. Stamen Grigorov (1878–1945), a
Bulgarian student of medicine in Geneva, first examined the microflora of the Bulgarian yogurt.
In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria.
In 1907, the rod-like bacterium was called Bacillus bulgaricus (now Lactobacillus delbrueckii
subsp. bulgaricus). The Russian Nobel laureate and biologist Elie Metchnikoff, from the Institut
Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption
of yogurt was responsible for the unusually long lifespans
5. of Bulgarianpeasants. Believing Lactobacillus to be essential for good health, Mechnikov worked
to popularize yogurt as a foodstuff throughout Europe.
Isaac Carasso industrialized the production of yogurt. In 1919, Carasso, who was from Ottoman
Salonika, started a small yogurt business in Barcelona,Spain, and named the business Danone
("little Daniel") after his son. The brand later expanded to the United States under an
Americanized version of the name: Dannon. Yogurt with added fruit jam was patented in 1933
by the Radlická Mlékárna dairy in Prague.
In 2017, the average American ate 13.7 pounds of yogurt.
PRODUCTION OF YOGURT
The industrial manufacture of yogurts is organized along three main steps:
(1) the preparation of the mix and all corresponding physical treatments such as
homogenization, heat treatment, cooling, and deaeration;
(2) the fermentation process starting after inoculation of the mix; and
(3) the yogurt harvesting, post-treatment, and packaging.
(4) The quality checking
1) Preparation of the mix
A) Milk standardization
In order to obtain the mix to be fermented, milk preparation involves mainly fat and protein
content standardization and optional addition of sweeteners and stabilizers. Fat standardization
consists of fat removal by centrifugation (at about 55 C), followe d by cream reincorporation to
reach the targeted fat content,ranging from nonfat (0.01%), to low- or light-fat (1–2%), to whole-
fat yogurts (>3.2%). Protein standardization aims at increasing the protein content of the mix
(from 3% to 5–15%) in order to improve the yogurt firmness (texture) and reduce its syneresis
(the contraction of a gel accompanied by the separating out of liquid). It is mostly done by
addition of milk powder, which is the easier and traditional way. The use of milk proteins or milk
replacers as caseinates or whey powders is also common. In some countries, the use of
thickeners and stabilizers (gelatin, pectin, xanthan gum, carrageenan, starch, etc.) at
concentrations varying from 5% to 10% is allowed by FAO/WHO to improve the yogurt texture.
B) Physical treatment of the mix
Heat treatment is an essential step of the mix preparation. It allows removing spoilage
microorganisms,inactivating lactoperoxidases and producing stimulatory compounds in milk. In
parallel, heat treatment contributes to improved yogurt texture by allowing whey protein
denaturation and interaction with casein, resulting in a decrease of gel syne resis and an
increase of gel firmness. During industrial yogurt manufacture,the mixesare generally heated at
90 or 95 C for 3–7 min before cooling down to fermentation temperature.Plate heat exchangers,
with a tubular holding zone, are generally used and are designed in order to cool the mix
accurately at the fermentation temperature (between 37 and 43 C).
Two other physical treatmentsof the mix, deaeration and homogenization,are closely associated
with the heat treatment, and the design of the heat exchangers takes into account the
temperature favoring their effect. Homogenization is compulsory for yogurt quality, as it
6. increases the gel texture and reduces syneresis. It provokes a reduction of the size of the fat
globules (near 2 mm) and a better link between fat and hydrophilic proteins. Homogenization of
the mix is done at high pressure (20 or 25 MPa) and at a temperature close to 70 C. Associated
with the heat treatment of the mix, it takes place just after the holding section of the heat
exchanger. Double-stage high-pressure homogenizers are recommended for high-fat yogurts.
Vacuum deaeration of the mix is performed at large industrial scale to reduce its oxygen content
and consequentlyshorten the fermentation time, as to improve the yogurt texture and to remove
off-flavors. This step is generally performed at 70 C, before homogenization.
2) The Fermentation Process
A) Inoculation of the mix
At industrial scale, yogurts are prepared through inoculation of the mix with concentrated
starter cultures of the two yogurt bacteria (S. thermophilus and L. delbrueckii subsp. bulgaricus).
The commercial starter cultures are composed of specific blends of selected and well-defined
strains, at a concentration higher than 1010 colony-forming units (CFU)g 1, and are preserved
as frozen or freeze-dried formulations.The inoculated mix contains generally 106–107 CFU ml of
bacteria. After mixing, it is transferred to the fermentation tanks (for stirred, drinking, or
concentrated yogurt manufacture) or directly to the packaging machine for fermentation in cups
(for set-type yogurt manufacture).
The two thermophilic lactic acid bacteria, S. thermophilus and L. delbrueckii subsp. bulgaricus,
which trigger yogurt fermentation, are considered as ‘Generally Recognized as Safe’ in the United
States and possess the ‘Qualified Presumption of Safety’ status in Europe, as a consequence of a
long history of safe use in food and an absence of pathogenicity. They are Grampositive,
anaerobic, aerotolerant, and catalase-negative, do not form spores, and have less than 55% GþC
content in their DNA. They are able to grow between 42 and 50 C, but not at 10 C. S.
thermophilus forms linear chainsof rods, whereas L. delbrueckii subsp. bulgaricus grows as ovoid
cells.They convert lactose into galactose that is not metabolized and glucose that is fermented
predominantlyto lactic acid, thus corresponding to homofermentative metabolism. In milk, these
two species demonstrate a positive interaction called protocooperation, which is mutually
favorable. This phenomenon inducesa more rapid growth and acidification, higher production of
aroma compounds and exopolysaccharides,and more pronounced proteolysis. An upregulation
of biosynthesis pathways for nucleotides and sulfur-containing amino acids is also observed.
Growth of S. thermophilus is promoted by free amino acids and small peptides that arise from
milk proteins by the action of the cell wall protease PrtB of L. delbrueckii subsp. bulgaricus. In
return, L. delbrueckii subsp. bulgaricus is stimulated by formic acid, folic acid, and CO2 that are
synthesized by S. thermophilus in milk. As a consequence of this interaction, growth of S.
thermophilus starts first by using the nitrogencompounds and stops early as this species is very
sensitive to lactic acid inhibition. Growth of L. delbrueckii subsp. bulgaricus begins later but is
prolonged even at low pH, due to the better resistance of this species to acidity.
B) Fermentation of the Mix
7. During the lactic acid fermentationof milk, numerous parameters vary as a function of time, as
shown in Figure 4. The growth of S. thermophilus occurs first, followed by that of L. delbrueckii
subsp. bulgaricus, reaching final concentrations close to 109 CFU g1. The consumption of
lactose and nitrogenous compounds permits the growth of both strains and leads to the
accumulation of many relevant metabolites. Lactic acid, galactose, acetaldehyde, and
exopolysaccharides are the most important ones, contributing to flavor and texture of the yogurt.
The synthesis of extracellular lactic acid provokes an acidification of the mix characterized by a
decrease of the pH (Figure 4(a)), the coagulation of proteins, and the subsequent gel formation.
Acetaldehyde confers to yogurt its particular aroma, and exopolysaccharides contribute to its
texture. The acidification process is controlled by the final pH of the yogurt and the acidification
rate, whichare key factors to master quality. The fermentation is stopped (by a fast cooling of
the product) when the final pH of the yogurt is reached.The targeted final pH varies from 4.8 to
4.5, as a function of the type of yogurt.
The coagulation phenomenon that occurs at about pH 5.2. Acidification of milk leads to
coagulation as a result of destabilization of the casein micelles. The mechanism relies on two
concomitant phenomena. During acidification, the net negative charge on casein micelles
decreases, thus reducing electrostaticrepulsion between charged groups. In the same time, the
colloidal calcium–phosphate complex is solubilized, whichresultsin the depletion of calcium in
the micelles. Then, electrostatic and casein–casein attractions increase due to enhanced
hydrophobic interactions.When the isoelectric point of caseins (pH 4.6) is achieved, coagulation
occurs as a result of the formation of a three-dimensional network consisting of clusters and
chain of caseins, which leads to the formation of the yogurt gel.
3) Yogurt Harvesting and Packaging
A) Cooling and harvesting
The first stepin yogurt harvesting corresponds to a fast cooling of the product in order to stop its
acidification. It takes place when the required final pH of yogurt is obtained. Set yogurts are
cooled within 1 or 2 h to 4 or 5 C using cold air in ventilated cabinets, cooling rooms, or tunnels,
as a function of the size of the manufacturing unit. For stirred yogurt, the cooling is performed
in an external heat exchanger reaching an intermediate temperature (between 18 and 25 C) in
less than 1 h (20–60 min for industrial tanks). At this temperature, some additives as aroma
compounds, sweeteners, and fruits (jam, pulp, and pieces) can be added to stirred yogurts. In
modern large plants, these additions are generallyperformed online at the level of the packaging
machine, using metering pumps and mixers. The final texture of yogurts, especially stirred ones,
is a critical factor for consumer acceptance. As the texture is influenced by many factors (mix
composition, strains used, and processing conditions), it is a real challenge to obtain the
targeted texture. The mechanical constraints exerted on stirred yogurt by all the harvesting
devices (pumps, heat exchangers, pipes, mixers,filling machine, etc.) tend to reduce its texture
but can give them some smoothness.
B) Industrial Design of Manufacturing units.
All equipments used for milk storage, mix preparation, fermentation and yogurt cooling, and
harvesting and packaging are especially designed to allow for the cleaning in place (CIP)
procedures commonly used in dairy industry. These procedures assume the existence of a CIP
kitchen in the factory to automatically provide the cleaning mixtures at the right temperature
and for the right duration. Yogurt fermentation is a batch process, but some operations such as
mix preparation and treatment and yogurt cooling and packaging are designed and managed as
continuous or semicontinuous processes. In industrial manufacturing units, automation and
process control systems are more and more popular. They encompass (1) sensorsthat essentially
measure physical parameters such as temperature, pressure, level, and weight; (2)
8. programmable logic controllerscontrollingvalves, pumps, and motors that permit the regulation
of the main process parameters; and (3) computer supervision that allows traceability.
Nevertheless, as an accurate control of the yogurt acidification rate remains limited,optimization
of yogurt manufacture is not possible.
4) Control and Quality checking
Microbiological controls are carried out on raw materials, in particular fresh milk, powder milk,
fruits, sweeteners, and starters. Somatic cell counts are also verified on fresh milk. In addition,
many physicochemical properties are checked:
(1) temperature, titratable acidity, and fat and protein contents of the fresh milk;
(2) the absence of antibiotics, solubility, moisture, and fat content of the milk powder; and
(3) pH, viscosity, and Brix of the added fruits.
During yogurt manufacture, controlsare accomplished to ensure repeatability of the productions
and maximal levels of quality and food safety of the products. They refer mainly to the control of
temperature (in fermentation tanks, heat exchangers, incubation rooms, and cooling systems),
pH (by sampling either in the fermentation tanks or directly in cups), and duration of the
different steps of manufacture. In addition to these controls, the use of food safety.
Various controls are performed on the final products at the end of their manufacture and during
their shelflife. The frequency of sampling is defined by each dairy factory, as stated by its own
good hygiene practices. Counts of S. thermophilus and L. delbrueckii subsp. Bulgaricus are
controlled to verify that the targeted value of 107 CFU g 1 at shelf life is achieved. The presence
of spoilage and pathogenic microorganisms, includingListeria monocytogenes, Salmonella spp.,
coliforms, yeasts, or molds, is also checked.
USES
1. It's Rich in Important Nutrients
Yogurt contains some of nearly every nutrient that your body needs.
It's known for containing a lot of calcium, a mineral necessary for healthy teeth and bones. Just
one cup provides 49% of your daily calcium needs.
It is also high in B vitamins, particularly vitamin B12 and riboflavin, both of which may protect
against heart disease and certain neural tube birth defects.
One cup also provides 38% of your daily need for phosphorus, 12% for magnesium and 18% for
potassium. These minerals are essential for several biological processes, such as regulating
blood pressure, metabolism and bone health.
One nutrient that yogurt does not contain naturally is vitamin D, but it is commonly fortified
with it. Vitamin D promotes bone and immune system health and may reduce the risk of some
diseases, including heart disease and depression.
2. It's High in Protein
Yogurt provides an impressive amount of protein, with about 12 grams per 7 ounces (200
grams).
9. Protein has been shown to support metabolism by increasing your energy expenditure, or the
number of calories that you burn throughout the day.
Getting enoughprotein is also important for appetite regulation, as it increasesthe production of
hormones that signal fullness. It may automatically reduce the number of calories you consume
overall, which is beneficial for weight control.
In one study, subjects who snacked on yogurt were less hungry and consumed 100 fewer
calories at dinner, compared to those who ate lower-protein snacks with the same amount of
calories.
Yogurt's fullness-promoting effects are even more prominent if you eat Greek yogurt, which is a
very thick variety that has been strained. It is higher in protein than regular yogurt, providing 22
grams per 7 ounces (200 grams).
Greek yogurt has been shown to influence appetite control and delay feelings of hunger more
than regular yogurt with less protein.
3. Some Varieties May Benefit Digestive Health
Some types of yogurt contain live bacteria, or probiotics, that were either a part of the starter
culture or added after pasteurization.
These may benefit digestive health when consumed.
Unfortunately, many yogurts have been pasteurized, which is a heat treatment that kills the
beneficial bacteria they contain.
To ensure your yogurt contains effective probiotics, look for one that contains live, active
cultures, which should be listed on the label.
Some types of probiotics found in yogurt, such as Bifidobacteria and Lactobacillus, have been
shown to lessen the uncomfortable symptoms of irritable bowel syndrome (IBS), which is a
common disorder that affects the colon.
One study had IBS patients regularly consume fermented milk or yogurt that
contained Bifidobacteria. After only three weeks, they reported improvements in bloating and
stool frequency — effects seen after six weeks, as well.
Another study found that yogurt with Bifidobacteria improved digestive symptoms and health-
related quality of life among women who did not have a diagnosed digestive condition.
Furthermore, several studies have found that probiotics may protect against antibiotic-
associated diarrhea, as well as constipation.
4. It May Strengthen Your Immune System
Consuming yogurt — especially if it contains probiotics — on a regular basis may strengthen
your immune system and reduce your likelihood of contracting an illness.
Probiotics have been shown to reduce inflammation, which is linked to several health conditions
ranging from viral infections to gut disorders.
Research shows that in some instances, probiotics may also help reduce the incidence, duration
and severity of the common cold.
10. Moreover, the immune-enhancing properties of yogurt are partly due to its magnesium, selenium
and zinc, which are trace minerals known for the role they play in immune system health.
Vitamin D-fortified yogurts may boost immune health evenfurther. Vitamin D has been studied
for its potential to prevent illnesses such as the common cold and flu..
5. It May Protect Against Osteoporosis
Yogurt contains some key nutrients for maintaining bone health, including calcium, protein,
potassium, phosphorus and, sometimes, vitamin D.
All of these vitamins and minerals are especially helpful for preventing osteoporosis, a condition
characterized by weakening of the bones. It is common in the elderly.
Individuals with osteoporosis have low bone density and are at a higher risk of bone fractures.
However,research shows that consuming at least three servings of dairy foods, such as yogurt,
on a daily basis may help preserve bone mass and strength.
6. It May Benefit Heart Health
Yogurt's fat content is one of the reasonswhy its healthiness is often controversial. It contai ns
mostly saturated fat, with a small amount of monounsaturated fatty acids.
Saturated fat was previously believed to cause heart disease, but current research shows that
this isn't the case. Nevertheless, fat-free and low-fat varieties of yogurt are still popular in the
US. There is no clear evidence that the fat in yogurt is harmful to your health. In fact, it may
benefit heart health.
Some research shows that the intake of saturated fat from whole-milk products increases "good"
HDL cholesterol, which may protect heart health. Other studies have found yogurt intake to
reduce the overall incidence of heart disease. Furthermore, dairy products like yogurt have been
shown to helpreduce high blood pressure, which is a major risk factor for heart disease. The
effects seem to be most prominent in those already diagnosed with high blood pressure.
7. It May Promote Weight Management
Yogurt has several properties that may help with weight management.
For starters, it is high in protein, which works along with calcium to increase levels of appetite -
reducing hormones like peptide YY and GLP-1. Furthermore, several studies have found that
yogurt consumption is associated with lower body weight, body fat percentage and waist
circumference. One review found that the intake of full-fat dairy products, including yogurt, may
reduce the incidence of obesity. This is contrary to what was previously believed about fat intake
and weight gain.
Other studies have found that those who eat yogurt tend to eat better overall, compared to those
who do not eat it. This is partly due to its higher nutrient content, compared to its fairly low
calorie content.
In addition to its widespread use as a food, yogurt has been studied in clinical trials in amounts
of 100 to 200 g/day.
Probiotic yoghurt is aimed at reducing medical conditions by restoring the beneficial microbial
population in the colon, medical conditionssuch as constipation and diarrhea.It is beneficial to
our digestive system, especially stomach and colon. Cow‟s milk is preferred for preparing
yoghurt as having low fat. It provides immunity, protect us from cold, cough and strengthen
11. body‟s defense mechanism.It strengthens the collagen in the skin and is good for our skin. It
lowers the blood pressure, bad cholesterol and risk of heart attacks. Yoghurt is a source of
natural proteins;it is safer for those having problem in tolerance of lactose. Yoghurt is rich in
calcium so; it protects the bones against osteoporosis and arthritis. It discourages vaginal
infections.It helps in cutting down calorie and thus helps in burning fat. By daily consumption
of yoghurt, disease causing bacteria are flushed out from the colon and thus help in protecting
against colon cancer. Consumption of yoghurt can shut down Helicobaterpylori; the bacterium
responsible for most ulcers. Typical yogurt manufacturing entails the following:
CONCLUSION
Summarise
Typical yogurt manufacturing entails the following:
1. The process begins with milk with a fat level from 2.0-3.5%.
2. The serum solids content of the milk is increased to 10.5-11.5% through a standardization
process by adding condensed skim milk or non-fat dry milk.
3. Milk is homogenized and heated to 185o to 195oF (85-90.5oC) for 30 to 60 minutes for
pasteurization. The high heat treatment improves the body of the yogurt and limits whey
expulsion.
4. The milk is cooled to 104 to 106oF (40 to 41oC) and is inoculated with a lactic acid producing
culture.
5. Acid production is monitored and data (time/temperature/pH) is recorded.
6. The inoculated milk is incubated in a vat (stirred) or placed in consumer-sized sterile
packages (set) to incubate in a temperature controlled environment. To attain yogurt with a pH
of 4.0 the cooling process should begin when the fermenting milk reaches a pH of 4.3-4.4.
7. To extend the shelf life of the product, yogurt can be heat treated after culturing is complete,
destroying viable microorganisms.
Further, there is still scope to improve the technology to get better yield of yogurts which has
higher nutritional values and longer shelf life.
REFERENCES
• Benjamin Caballero, Paul M Finglas, Fidel Toldra, Yogurt: The Product and its
Manufacture; The Encyclopedia of Food and Health; Academic Press, Oxford; 2016, 617-
624pp
• ITDG, Practical answers to poverty, Yoghurt Production; Technical Brief, 2012, 2pp
• Yogurt Production; The Northeast Center for Food Entrepreneurship at the New York
State Food Venture Center, Cornell University; 2007, 3pp
• I. H. Ko, M. K. Wang, B. J. Jeon and H. S. Kwak; Fermentation for Liquid-type Yogurt with
Lactobacillus casei 911LC, 2014; 5pp
• Priyanka Aswal, Anubha Shukla and *Siddharth Priyadarshi; Yoghurt : Preparation,
Characteristics and Recent Advancements; CibtechJournal of Bio-Protocols; Vol-1, 2012,
32pp
• http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm
• http://www.madehow.com/Volume-4/Yogurt.html
• https://dairyconsultant.co.uk/yoghurt-yogurt-production.php
ACKNOWLEDGEMENT
I thank the department of Molecular Biology for providing me an opportunity to present this
seminar. I also thank my guide Dr Anu Appaiah K A, Sr. Principal Scientist, CFTRI for his
valuable guidance and support throughout the preparation of my seminar.