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
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!
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!
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.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
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.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
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.
This lecture is about microbiology of dairy products presented by Rufia Abbas, she is from Karachi, Sindh Pakistan.
for video: https://youtu.be/WLzFKnSSLTk
Use_of_micro-organisms_in_food_production_ SANKALPSai Sankalp Paul
Use of Microorganisms in Food production.
types of micro-organisms in food production.
what is fungi?what is algae?What is fermented food?Examples of fermented foods . Function of bacteria in food production. Function of yeast in production of fermented foods. Cheese. How cheese is made?Process of cheese making .Ripen of cheese. Yogurt. How Yogurt is made . Fermented vegetables. Fermented meat. Yeast bread . Beer and Wine. Food with probiotics.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
2. INTRODUCTION
Milk is a whitish liquid containing proteins (2.5%),
lactose (5%), fats (3.6%), water (87.5%) and various
minerals and vitamins (0.7%) produced by the
mammary glands of all mature female mammals.
The milk produced by cows, goats and other animals
is used for human consumption.
Milk is extremely perishable and various methods are
employed to preserve it, the most prominent being
fermentation.
3. What Is Fermentation?
Fermentation is a metabolic process in which an
organism converts a carbohydrate such as starch and
sugar into alcohol and/or acid.
5. Cheese
Cheese is a concentrated form of 2 major milk
components – milk protein (casein) and milkfat.
Besides milk, it contains a selected strain of bacteria,
a milk clotting agent and sodium chloride.
Variations in in the basic constituents, use of
additional ingredient and different environmental
conditions surrounding the manufacture and
subsequent ripening of cheese have given rise to
various varieties of cheese.
Standard cheese processing is as follows-
6.
7. Types Of Cheese (Examples)
1. Soft cheese (camembert, feta, etc.)
2. Semi soft cheese (gouda, port soft, etc.)
3. Hard cheese (mimolette, pelorina, etc.)
4. Semi hard cheese (cheddar, cantal, etc.)
5. Fresh cheese (cottage cheese, mozzarella,
etc.)
6. Blue cheese (roquefort, stilton, etc.)
7. Processed cheese
8. Types Of Cheese (organisms
used)
1. Soft cheese (Streptococcus cremoris, Penicillium
camemberti)
2. Semi soft cheese (Lactococcus lactis, Brevibacterium
linens)
3. Hard cheese (Lactobacillus casei, Lactobacillus plantarum)
4. Semi hard cheese (Lactobacillus casei, Streptococcus
cremoris)
5. Fresh cheese (Streptococcus sp.)
6. Blue cheese (Penicillium roqueforti, Lactococcus lactis)
7. Processed cheese (fungi or fungal spores used during
ripening)
10. Yogurt
Yoghurt is produced by the controlled fermentation of milk by
two species of bacteria Lactobacillus bulgaricus and
Lactotococcus thermophilus (Streptococcus thermophilus).
The lactose is fermented to lactic acid and it is the one which
cause the characteristic curd to form.
Streptococcus thermophilus brings the pH of the milk down to
5.5
Lactobacillus bulgaricus converts lactose to lactic acid
Proteolytic enzymes from L . bulgaricus break down milk
proteins into peptides.
These peptides stimulate the growth of L . themophilus which
in turn produces formic acid and carbon dioxide.
These are the growth stimulants for L . Bulgaricus.
12. Types Of Yogurt
Set yogurt Stirred yogurt Drinking yogurt
Flavoured yogurt Concentrated /greek yogurt Frozen yogurt
13. Cultured Buttermilk
Cultured buttermilk is the fluid remaining after ripened or sour
cream is churned into butter using mesophilic starters.
Different products are produced by using different strains of lactic
acid bacteria as starter cultures and different fractions of whole
milk as the starting substrate
Cream is starting substrate , butter is normally made by churning
cream that has been soured by lactic acid bacteria
Sour cream uses Streptococcus cremoris or S. lactis for producing
lactic acid and Leuconostoc cremoris for characteristic flavor
Ripened cream uses Streptococcus cremoris or S.lactis to produce
lactic acid rapidly and Leuconostoc citrovorum produce the
necessary flavors
15. Acidophilus Milk
Whole or skimmed milk is fermented with Lactobacillus
acidophilus which is said to have therapeutic benefits in the
gastrointestinal tract.
It has an overall beneficial effect on people esp. those
suffering from frequent diarrhoea & intestinal gas.
It has a very harsh acid taste & thus faces rejection by
consumers
To overcome this, sweet acidophilus milk was developed
In this, the bacteria are grown separately & added to
pasteurised milk and the inoculated milk is kept at 4 degree
celcius
When this milk is consumed, the beneficial bacteria are
activated in the warm stomach and intestinal tract
18. Kefir
Kefir is a beverage produced by the action of lactic acid bacteria,
yeast and acetic acid bacteria on milk, which produces a distinctive
fermented milk product with unique properties
It is produced by adding a starter culture called “kefir grains”
directly to milk. The kefir grains are a mass of several different
bacteria and yeasts embedded in a complex matrix of protein &
carbohydrate.
Traditionally prepared kefir contained 1-2% alcohol, due to the
complex fermentative process of kefir grains. But new and
improved production methods have resulted in much lower levels.
The mouth feel of kefir is described to be ‘prickly’ & ‘sparkly’