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.
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
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
Sauerkraut is a fermented cabbage product with a sour taste made through the lactic acid fermentation of shredded cabbage by lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum. The fermentation process typically takes 4-8 weeks to produce sauerkraut with an acidity level of around 1.7% and beneficial probiotic bacteria. Sauerkraut is high in fiber, vitamins, and minerals and consumption has various health benefits such as supporting digestive health and reducing inflammation.
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 document discusses the manufacturing and analysis of various fermented milk products. It begins with a brief history of fermentation research and outlines the fermentation process. Key fermented milks are then described - including yogurt, dahi, kefir, kumiss, and others. For each product, the typical microorganisms involved, chemical composition, and manufacturing process are summarized. The document provides an overview of the major fermented dairy products and their production.
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
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
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.
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
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
Sauerkraut is a fermented cabbage product with a sour taste made through the lactic acid fermentation of shredded cabbage by lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum. The fermentation process typically takes 4-8 weeks to produce sauerkraut with an acidity level of around 1.7% and beneficial probiotic bacteria. Sauerkraut is high in fiber, vitamins, and minerals and consumption has various health benefits such as supporting digestive health and reducing inflammation.
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 document discusses the manufacturing and analysis of various fermented milk products. It begins with a brief history of fermentation research and outlines the fermentation process. Key fermented milks are then described - including yogurt, dahi, kefir, kumiss, and others. For each product, the typical microorganisms involved, chemical composition, and manufacturing process are summarized. The document provides an overview of the major fermented dairy products and their production.
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
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
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
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.
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
This document discusses various fermented milk products. It begins by describing milk and the fermentation process. It then provides details on different fermented products like cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It explains how each product is produced and the microorganisms involved. Various types of each product are also outlined. The document concludes by discussing the health benefits and uses of these fermented milk products.
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
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.
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.
Fermentation is a process that uses microorganisms like yeast or bacteria to convert carbohydrates into organic acids, gases, or alcohol in the absence of oxygen. Fermentation is used in food processing to make foods like cheese and yogurt. Cheese is made through a process of standardizing milk, pasteurization, culturing, coagulation, draining, pressing, aging, and packaging. There are many types of cheese categorized by texture, aging period, production method, milk source, and moisture content such as soft, semi-soft, hard, and processed cheeses. Cheese provides nutritional benefits like vitamins, calcium, and protein but also has risks if consumed in large amounts like increased saturated fat, cholesterol, and potential allerg
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
Fermentation of vegetables and meat productsAman Kumar
This document discusses lactic acid fermentation of vegetables. It begins by explaining that vegetables naturally contain microflora that can be controlled through conditions like acidity or lack of nutrients. Lactic acid fermentation stabilizes this microflora. Starters are now used to initiate controlled fermentations. Many vegetables can undergo lactic acid fermentation including cabbage, carrots, cucumbers and olives. The process enhances quality and nutrition of the vegetables while restricting unwanted bacteria. Popular fermented vegetables from different regions like sauerkraut, kimchi and olives are then described in more detail.
This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
Contamination, Spoilage and preservation of Fruits and VegetablesSuganthiA4
Fruits and vegetables are susceptible to contamination and spoilage from microorganisms during harvesting, processing, and storage. The document discusses sources of contamination like mechanical damage and contact with spoiled produce. It also covers types of spoilage caused by bacteria, molds, and enzymes. Various preservation methods are described like heat treatment, refrigeration, freezing, drying, and use of preservatives to control microbes and extend the shelf life of fruits and vegetables.
This document provides information about vinegar fermentation and production. It discusses that vinegar is produced through a two-step fermentation process involving ethanol production from sugars followed by acetic acid production from the ethanol. There are several methods used for vinegar production including surface fermentation methods like the French method and trickling generator method, and submerged fermentation using an acetator. Key factors that affect vinegar fermentation include temperature, pH, oxygen supply and time.
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!
O documento é um trabalho de conclusão de curso sobre o kefir, um alimento funcional natural. Ele apresenta uma introdução sobre alimentos funcionais e probióticos, objetivos de realizar um levantamento bibliográfico sobre os benefícios, consumo e produção do kefir. O texto contém seções sobre definições, o que é kefir, sua composição, produção, propriedades e estudos realizados.
O documento fornece informações sobre kefir, um probiótico fermentado a partir de leite ou água. Explica que kefir é formado por microrganismos simbióticos que fermentam diversos substratos, sendo o leite o mais comum. Também descreve os benefícios do kefir para a saúde, como auxiliar na digestão e fortalecer o sistema imunológico, e fornece instruções sobre como produzir e armazenar kefir em casa.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
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.
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
This document discusses various fermented milk products. It begins by describing milk and the fermentation process. It then provides details on different fermented products like cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It explains how each product is produced and the microorganisms involved. Various types of each product are also outlined. The document concludes by discussing the health benefits and uses of these fermented milk products.
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
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.
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.
Fermentation is a process that uses microorganisms like yeast or bacteria to convert carbohydrates into organic acids, gases, or alcohol in the absence of oxygen. Fermentation is used in food processing to make foods like cheese and yogurt. Cheese is made through a process of standardizing milk, pasteurization, culturing, coagulation, draining, pressing, aging, and packaging. There are many types of cheese categorized by texture, aging period, production method, milk source, and moisture content such as soft, semi-soft, hard, and processed cheeses. Cheese provides nutritional benefits like vitamins, calcium, and protein but also has risks if consumed in large amounts like increased saturated fat, cholesterol, and potential allerg
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
Fermentation of vegetables and meat productsAman Kumar
This document discusses lactic acid fermentation of vegetables. It begins by explaining that vegetables naturally contain microflora that can be controlled through conditions like acidity or lack of nutrients. Lactic acid fermentation stabilizes this microflora. Starters are now used to initiate controlled fermentations. Many vegetables can undergo lactic acid fermentation including cabbage, carrots, cucumbers and olives. The process enhances quality and nutrition of the vegetables while restricting unwanted bacteria. Popular fermented vegetables from different regions like sauerkraut, kimchi and olives are then described in more detail.
This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
Contamination, Spoilage and preservation of Fruits and VegetablesSuganthiA4
Fruits and vegetables are susceptible to contamination and spoilage from microorganisms during harvesting, processing, and storage. The document discusses sources of contamination like mechanical damage and contact with spoiled produce. It also covers types of spoilage caused by bacteria, molds, and enzymes. Various preservation methods are described like heat treatment, refrigeration, freezing, drying, and use of preservatives to control microbes and extend the shelf life of fruits and vegetables.
This document provides information about vinegar fermentation and production. It discusses that vinegar is produced through a two-step fermentation process involving ethanol production from sugars followed by acetic acid production from the ethanol. There are several methods used for vinegar production including surface fermentation methods like the French method and trickling generator method, and submerged fermentation using an acetator. Key factors that affect vinegar fermentation include temperature, pH, oxygen supply and time.
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!
O documento é um trabalho de conclusão de curso sobre o kefir, um alimento funcional natural. Ele apresenta uma introdução sobre alimentos funcionais e probióticos, objetivos de realizar um levantamento bibliográfico sobre os benefícios, consumo e produção do kefir. O texto contém seções sobre definições, o que é kefir, sua composição, produção, propriedades e estudos realizados.
O documento fornece informações sobre kefir, um probiótico fermentado a partir de leite ou água. Explica que kefir é formado por microrganismos simbióticos que fermentam diversos substratos, sendo o leite o mais comum. Também descreve os benefícios do kefir para a saúde, como auxiliar na digestão e fortalecer o sistema imunológico, e fornece instruções sobre como produzir e armazenar kefir em casa.
O documento discute os benefícios do kefir para a saúde, como é produzido, e responde perguntas frequentes sobre seu cultivo e consumo. O kefir contém uma variedade de microrganismos benéficos que podem auxiliar no combate a problemas de saúde e é produzido fermentando leite com grãos de kefir por algumas horas.
El documento trata sobre el potasio. Explica que el potasio es un nutriente esencial para las plantas y los humanos. Detalla las funciones del potasio en las plantas como la fotosíntesis y en los humanos como la contracción muscular y el equilibrio de fluidos. También describe factores que afectan la absorción de potasio en las plantas y fuentes alimenticias de potasio como las frutas, verduras y frutos secos.
El documento describe las propiedades y funciones del potasio como nutriente esencial para las plantas. El potasio se encuentra en el suelo en diferentes formas, siendo el potasio intercambiable la forma más disponible para las plantas. El potasio juega un papel importante en diversos procesos fisiológicos de las plantas como la fotosíntesis, respiración y síntesis de clorofila. La deficiencia de potasio causa clorosis y necrosis foliar.
Este documento presenta información sobre los probióticos conocidos como tibicos o kefir de agua. Explica que son bacterias y levaduras suspendidas en una matriz de polisacáridos que convierten el azúcar en ácido láctico y dióxido de carbono. Detalla algunos de sus beneficios para la salud como prevenir problemas cardíacos y regular el peso, y ofrece consejos sobre su preparación, cuidado y distribución.
El potasio es un metal alcalino blanco-plateado que se descubrió en 1807. Es esencial para los seres vivos y desempeña funciones como la activación enzimática, el transporte celular y el control de las relaciones hídricas en las plantas. En la vid, el potasio favorece la producción y calidad de uva al aumentar los azúcares y grado, y participa en procesos como la fotosíntesis, maduración y resistencia a sequías. La deficiencia o exceso de potasio puede causar
Los hongos tibetanos tienen un poder sanador para una amplia gama de enfermedades al restaurar el equilibrio del cuerpo y permitir que se autorecobre, en lugar de atacar directamente las enfermedades como los medicamentos alopáticos. Absorben el azúcar para su desarrollo y producen un probiótico benéfico al beberse el agua. Ayudan a eliminar toxinas que roban la salud y causan desequilibrios que dan lugar a enfermedades, por lo que restaurar las condiciones de equilibrio es
El documento describe los ciclos biogeoquímicos del potasio y el fósforo. El potasio se encuentra en los suelos y es absorbido por las plantas, quienes lo utilizan para funciones como la fotosíntesis. Los animales obtienen potasio al consumir plantas. Cuando plantas y animales mueren, los descomponedores devuelven el potasio al suelo, reiniciando el ciclo. El fósforo proviene de rocas que se descomponen, liberando fosfatos que son absorbidos por plantas.
El documento habla sobre las tendencias en alimentos fermentados. Describe que los alimentos fermentados han sido consumidos por el hombre desde tiempos antiguos y que involucran el crecimiento de microorganismos como bacterias, mohos y levaduras. Menciona que diariamente consumimos una gran cantidad de alimentos fermentados como cerveza, vino, soya, vinagre, quesos, yogur y pan. Explica los beneficios nutricionales y de conservación de los alimentos fermentados.
El potasio se encuentra naturalmente en el suelo, especialmente en suelos ricos en arcillas. Los compuestos de potasio en el suelo pueden lavarse fácilmente en zonas con altas precipitaciones y deben reponerse a través de fertilización. La deficiencia de potasio en las plantas se detecta por su apariencia decaída o marchita. La presencia de potasio en cantidades adecuadas en aguas continentales indica un ambiente fértil para el desarrollo de plancton, mientras que un
Desnaturalización de las, proteínas, y proteínas plasmáticasMarco Castillo
Presentación acerca de como pueden ser afectadas las proteinas, las proteinas principales en sangre y algunos patrones electroforeticos de los sueros sanguineos en el diagnostico de enfermedades.
El documento describe el proceso de fijación de nitrógeno en plantas mediado por bacterias. Explica que las bacterias como Rhizobium viven en simbiosis con leguminosas y fijan el nitrógeno atmosférico, formando nódulos en las raíces que proveen nitrógeno a la planta. También detalla los pasos del ciclo del nitrógeno y cómo la fijación biológica produce fertilizantes naturales no contaminantes, permitiendo la colonización de suelos y beneficiando la agricultura. Finalmente
Este documento describe las bacterias fijadoras de nitrógeno, las cuales producen enzimas que toman nitrógeno de la atmósfera y lo fijan dentro de su biomasa usando azúcares de las plantas. Esto permite que el nitrógeno pase a las plantas y aumente su contenido de proteínas, aunque el nitrógeno no se libera al suelo hasta que la planta muere. Algunas bacterias fijadoras de nitrógeno viven libremente en el suelo mientras que otras se asocian con las ra
El documento describe las diferentes bacterias fijadoras de nitrógeno que se desarrollan de forma natural en el suelo, incluyendo las simbióticas como el Rhizobium que viven en las leguminosas y las libres como el Azotobacter y Azospirillum. Estas bacterias pueden sustituir el nitrógeno químico y tienen ventajas como producir fitohormonas, enriquecer el suelo con nitrógeno de forma ecológica, y aumentar la producción de cosechas.
El documento describe el ciclo del fósforo, un elemento esencial para los seres vivos. Explica que el fósforo se encuentra naturalmente en forma de compuestos en las rocas y suelos y es absorbido por las plantas, luego por los animales a través de la cadena alimenticia. Cuando los seres vivos mueren, el fósforo se descompone y regresa al suelo para ser reutilizado. También menciona que Perú tiene dos importantes depósitos de compuestos de fósforo, rocas fosfóricas en Bay
El documento describe el ciclo del nitrógeno, que consta de 5 fases: 1) Fijación del nitrógeno, que convierte el nitrógeno gaseoso en amoniaco a través de procesos biológicos, físico-químicos o industriales. 2) Nitrificación, donde bacterias convierten el amoniaco en nitritos y nitratos. 3) Asimilación, donde las plantas absorben amoniaco o nitratos. 4) Amonificación, que convierte compuestos nitrogenados en amoniaco
El documento describe el ciclo del fósforo en la naturaleza, explicando que el fósforo se encuentra en minerales y sales en la tierra y es absorbido por plantas como las algas, luego es consumido por especies marinas en la cadena alimenticia y eventualmente devuelto a la tierra a través de la descomposición de animales muertos o heces para completar su ciclo natural.
El ciclo del fósforo describe cómo los seres vivos obtienen fósforo de las rocas a través del suelo y cómo pasa a través de las cadenas alimenticias antes de regresar al suelo y rocas a través de la descomposición. Los vegetales obtienen fósforo del suelo, los animales lo obtienen de los vegetales, y cuando mueren sus restos son descompuestos por microorganismos liberando fósforo de nuevo al suelo. Algunos fosfatos son transportados por los ríos al mar donde son consum
This document discusses various fermented foods and the microorganisms involved in their production. It begins by defining fermented foods as those produced or preserved through microbial action, such as the fermentation of sugars to alcohol by yeast or the production of foods like yogurt through the use of bacteria like Lactobacillus. It then provides examples of various fermented foods categorized by product type, such as dairy products (yogurt, cheese), beverages (beer, wine), pickles, breads, and more. For each food, it describes the microorganisms involved in the fermentation process, such as various species of Lactobacillus, Saccharomyces, and others. It concludes with tables categorizing common
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.
Milk fermentation is used to preserve nutrients in milk and produce fermented dairy products. It involves adding lactic acid bacteria starter cultures to milk which ferment the lactose into lactic acid, lowering the pH and allowing the casein to coagulate. Common fermented milk products include yogurt, cheese, and buttermilk which are produced through controlled fermentation using specific bacterial strains. Fermentation enhances safety, nutrition, flavor and texture of milk-based foods.
This document discusses water kefir, a fermented beverage made from water, sugar, and water kefir grains. It provides information on the types of kefir, differences between water and milk kefir, the microorganisms involved in fermentation, and health benefits. The document also discusses commercial aspects of kefir worldwide, traditional versus backslopping fermentation methods, and factors that impact fermentation such as buffer capacity and calcium concentration in the water.
This document summarizes the composition, production, and health benefits of kefir, a fermented dairy beverage. Kefir is made by fermenting milk with kefir grains containing bacteria and yeast. During fermentation, kefir grains produce lactic acid, CO2, alcohol, and aromatic compounds. Traditionally, kefir grains are added directly to boiled and cooled milk and left to ferment for 18-24 hours. Kefir is a probiotic containing "live and active cultures" that may help balance digestive microbes, aid digestion, and provide various health benefits including treating intestinal disorders and promoting longevity.
Microbiological and chemical properties of kefir made of bali cattle milkAlexander Decker
This study investigated the microbiological and chemical properties of kefir made from Bali cattle milk in Indonesia over 24, 48, and 72 hour incubation periods. Testing found the kefir contained lactic acid bacteria ranging from 108-109 CFU/ml and yeast from 105-106 CFU/ml, with Lactobacillus paracasei ssp. paracasei 1 being the predominant bacteria. Chemical analysis showed the kefir contained 5.68-6.26% protein, 3.98-4.67% lactose, pH of 3.38-4.35, and titratable acidity of 0.89-1.73%, with longer incubation periods resulting in higher microbial counts
Fermented foods are foods that have been subjected to microorganisms or enzymes to cause desirable changes. Microorganisms involved in fermentation help preserve foods, extend shelf life, and improve flavor, aroma, nutrition, and digestibility. Some of the earliest fermented foods include wine, soy sauce, bread, cheese, and pickled vegetables. Lactic acid bacteria, including Lactobacillus, Lactococcus, and Leuconostoc species, are important microorganisms used as starters in food fermentation processes. Fermentation converts sugars to lactic acid, lowering pH and preventing spoilage while developing new flavors.
Fermentation is a natural process, occurs when microorganisms consume susceptible organic substrate as part of their own metabolic processes. Also referred to the bulk growth of microorganisms in a growth medium with the goal of producing a specific chemical product. The science of fermentation is called zymology. It mainly takes place when the electron transport chain unusable. Extract energy but do not consume O₂ or change the concentration of NAD⁺ or NADH.
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 the manufacturing and microbiological analysis of various fermented milk products. It begins with a brief history of fermentation and outlines the fermentation process. A tree shows the categories of fermented milks, which are then defined. Major fermented milks discussed include yogurt, dahi, kefir, kumiss, and others. The manufacturing processes and typical compositions of various products are provided. Microbial analysis methods for assessing the quality of different fermented milks are also presented.
Bakers yeast is produced through the fermentation of molasses by Saccharomyces cerevisiae cells. The fermentation process begins with small batches that are gradually scaled up. Aerobic fermentation is used to maximize biomass production without ethanol. After fermentation, downstream processing separates the yeast cells from the fermentation medium through centrifugation and washing. The yeast can then be sold as cream yeast or further processed into compressed cakes or granular dried yeast through filtration, drying, and extrusion/cutting. Automation reduces costs and risks of contamination compared to manual production methods.
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 document discusses cultured dairy milk and cream. It begins by defining cultured dairy milk as fermented milk produced using lactic acid bacteria. It then describes the composition and types of cultured dairy milk products. The main types discussed are cultured buttermilk, Bulgarian buttermilk, acidophilus milk, kefir, kumiss, cultured sour cream, and yogurt. Manufacturing processes are provided for some products. The document also discusses cultured cream, describing types like creme fraiche, sour cream, and clotted cream. It concludes by noting the advantages and disadvantages of cultured dairy products.
This document summarizes information about lactic acid bacteria and fermented foods. It discusses how lactic acid bacteria play an important role in food fermentation and preservation through producing lactic acid. Common fermented foods produced with lactic acid bacteria include sauerkraut, pickles, yogurt, cheese, buttermilk, kimchi, idli and dosa. The document provides details on the microorganisms involved and production processes for several of these fermented foods.
This document discusses various fermented milk products including yogurt, kefir, cheese, and others. It explains that fermenting milk involves adding bacteria or yeast that consume lactose and produce lactic acid, lowering the milk's pH. This fermentation process allows the creation of products like yogurt, kefir and cheese. The document also outlines some traditional fermented milks from different cultures around the world and describes their production processes and characteristics. Finally, it discusses the functional properties and nutritional benefits of fermented milk products.
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 document discusses the role of microbes in the dairy industry. It begins by introducing various fermented dairy products that are produced using microbial strains, such as yogurt and cheese. Yogurt is produced through the fermentation of milk by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Cheese production involves the coagulation of milk proteins through acidification by lactic acid bacteria or addition of rennet. The document then discusses other fermented dairy products globally such as curd, kefir, and kumis and the microbes involved in their production. It concludes by noting the role of microbial enzymes in developing flavors in fermented
This document discusses ultrafiltration as a membrane process for dairy products. Ultrafiltration uses pressure to filter milk, retaining proteins and fat while allowing water, minerals, lactose, and water-soluble vitamins to pass through. It is used to produce skim milk retentate powder, low lactose milk powder, milk protein concentrates, and other products. Fouling and concentration polarization are challenges that can be mitigated by hydrodynamic methods like pulsatile flow or backflushing. Studies have found ultrafiltration concentrates can be used to adjust protein levels or avoid texture issues in products like sweetened condensed milk.
This document provides information on dairy whitener/non-dairy creamer, including its composition, production process, and common brands. It is made by mixing ingredients like corn syrup, palm oil, emulsifiers, and sodium caseinate. These mixtures are homogenized and then spray dried into a powder. Popular brands in India that produce dairy whitener include Nestle, Amul, and Britannia, which hold around 80% of the market share.
This document discusses phytosterols, which are plant-derived compounds that can help lower cholesterol levels. It notes that India has a high rate of heart disease and discusses the roles of nutrition and nutraceuticals in reducing risk. Phytosterols are extracted mainly from vegetable oils and their chemical structures and mechanisms of cholesterol lowering are described. The document outlines food products enriched with phytosterols, regulations around their use, and recent related research news.
Fenugreek seeds - Cultivation and Gum production.Ammar Babar
Fenugreek seeds are an annual herb that is used both medicinally and in cooking. The brown, oblong seeds are the part used. Historically, fenugreek seeds have been used for thousands of years in ancient Egypt, Greece, and Rome. The seeds contain compounds like saponins and flavonoids that provide various health benefits such as lowering blood sugar levels. Fenugreek seeds are a good source of protein, dietary fiber, and minerals. They can be consumed raw, cooked, or as a spice. Fenugreek gum extracted from the seeds has various industrial uses as a thickener, emulsifier, and stabilizer.
Cocoa - chemistry processing and technologyAmmar Babar
1. The document discusses the chemistry and processing of cocoa beans. It describes the cocoa tree, favorable growing conditions, and the three main varieties - Criollo, Forastero, and Trinitario.
2. After harvesting, cocoa beans undergo fermentation and drying processes. Fermentation involves microorganisms breaking down the pulp surrounding the beans over 5-7 days, which develops the chocolate flavor and turns the beans brown.
3. Cocoa beans contain various compounds like lipids, carbohydrates, proteins, polyphenols, caffeine, and theobromine that influence cocoa's taste and health effects. Post-harvest processing transforms the beans' chemistry to produce chocolate flavor precursors.
β-Glucans (beta-glucans) are polysaccharides of D-glucose monomers linked by β-glycosidic bonds. β-glucans are a diverse group of molecules that can vary with respect to molecular mass, solubility, viscosity, and three-dimensional configuration. They are biological response modifiers" because of their ability to activate the immune system and has many health benefits.
Crystallization is the process where solid crystals form from a solution or melt. In sugar production, crystallization occurs after evaporation boils the sugarcane juice into a thick syrup. The syrup is further boiled under vacuum in multiple pans, which causes sugar crystals to develop and grow, forming a mixture called massecuite. Seeding techniques like adding powdered sugar or sugar slurry initiate crystal formation. The massecuite is centrifuged to separate the sugar crystals from the molasses. Factors like degree of supersaturation, cooling rate, stirring, temperature, seeding, and pH determine the quality and size of the sugar crystals produced.
Nuclear magnetic resonance spectroscopy (NMR) is a powerful analytical technique used to characterize organic molecules by identifying carbon-hydrogen frameworks. NMR works by applying radio waves to change the nuclear spins of elements like hydrogen-1 and carbon-13 in a strong magnetic field, which produces resonance signals. An NMR machine consists of a powerful magnet, radio transmitter, detector, and recorder. The NMR spectrum plots peak intensity against chemical shift in parts per million and provides information about a molecule's structure.
This document discusses breakfast cereals like corn flakes and museli. It provides nutritional information for Kellogg's corn flakes and Kellogg's Extra Museli - Nuts Delight, including calorie, fat, carbohydrate, protein and vitamin/mineral content. It also discusses excuses people make for skipping breakfast and the importance of eating breakfast. Some pros and cons of corn flakes are outlined, and it recommends aiming for a balanced 350-500 calorie breakfast containing complex carbs, protein, fiber, and a combination of foods.
This document provides information about meatballs, including their ingredients, manufacturing process, packaging, storage, quality control, and applications. It discusses key raw materials like ground meat and starches. Additives include salt, nitrites, and MSG. Meatballs are shaped, cooked, frozen, and vacuum packaged. Quality control involves HACCP and GMP plans. Meatballs can be fried or added to curries.
This document discusses dairy products like milk and cheese. It provides information on milk packaging history from glass to flexible pouches. It also discusses factors that cause milk spoilage and innovative future packaging ideas like thermoformed bottles made from biodegradable PLA. The document also covers cheese production process and challenges in cheese storage. It provides details on Amul cheese spread and cheddar cheese packaging and specifications.
High-pressure processing uses high pressure, rather than heat, to preserve foods by inactivating harmful pathogens. Pressurizing foods to levels above 200 MPa uniformly inactivates microorganisms like bacteria and extends shelf life with little effect on taste, texture or nutrition. The process involves sealing foods in flexible packages and submerging them in water inside a high-pressure vessel. As pressure is applied, microorganisms are inactivated due to damage to cell membranes and proteins. This non-thermal method allows for minimal quality loss compared to heating and improves food safety.
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2. Kefir is viscous, acidic and mildly alcoholic milk beverage ( <2%)
The word kefir is said to have originated from the Turkish word
"Keif" which means "good feeling“.
Kefir dates back many centuries to the shepherds of the
Caucasus Mountains who carried milk stored in leather pouches where
it would ferment into fizzy sour yoghurt.
Elie Metchnikoff, a Nobel-prize winning biologist at the Pasteur Institute,
first suggested that lactobacilli might counteract the putrefactive effects of
GI metabolism in 1908.
He attributed the long and healthy life of the people of the Caucasus Mountains
to their consumption of soured milk.
In modern times there's a great deal of interest and research into
Probiotics and the health giving properties of fermented milks like kefir.
Fermented food and beverage of the world – Jyoti prakash tapang and KK
3. Kefir grains are white or cream colored grains that look rather
like cauliflower florets that ferments milk.
The kefir grain is an inert polysaccharide matrix in which a
relatively stable and specific microbial community species coexists in a
complex symbiotic relationship. (more than 30 microflora)
After the fermentation, the grain is recovered and can be reused.
When culture ferments the milk these structures grow, creating new grains in the process
Modern Kefir cultures have reduced the yeast fermentation,
resulting in less CO2, ethanol and foam,
LAB ACB Yeast
Fermented food and beverage of the world – Jyoti prakash tapang and KK
4. Micro-
organism
Functions Effects
Streptococcus
lactis
Produces L (+) lactic acid.
Partially hydrolyses milk protein
Improves stomachal digestion
Inhibits harmful microbes.
Streptococcus
cremoris &
diacelilactis
same properties Increase desirable flavor of
kefir and CO2.
Lactobacillus
casei
Creates a favorable
environmental for the desirable
microbial balance
Limits lactose intolerance.
Contributes to Immunity
Leuconostoc
cremoris
Produces lactic and acetic acid acetyl-methyl carbinol and
diacetyl, two aromatic agents of
kefir.
Lactobacillus
plantarum
inhibits microorganisms which
cause spoilage
Adheres to intestinal mucosa
Source - www.kefir.net; www.lifeway.net;
ww.liberte.qc.ca;www.medicinalfoodnews.com
5. A) BIOMASS PRODUCTION
At industrial-scale 100- 3,000-L bioreactors, leading to the
development of a process for granular kefir biomass production.
Aerobic fermentation with whey as the carbon source.
Yield 79 g/L final kefir biomass (0.89 g/g of lactose utilized),
in 7 h of fermentation time.
B) MAKING OF KEFIR MILK
Sequence
:http://www.ncbi.nlm.nih.gov/pubmed/15688361
Fat standardization (3.5%)
Homogenizing (one stage, 175 barg at 70°C)
Heat treatment (95°C for 4 min.)
Inoculation of starter culture
Fermentation
Cooling and filling
http://www.nda.agric.za/docs/AAPS/Arti
cles/Goats/Dairy%20Goat/mmgmilk.pdf
6. treatment of a variety
of conditions
contains many
vitamins, minerals
antibiotic and
antifungal
poor
digestion, candidiasis, osteo
porosis, hypertension, HIV
and heart disease.
metabolic disorders,
atherosclerosis, and
allergies, tuberculosis,
cancer,
healthy nervous system
calcium, phosphorus,
magnesium, B2 and B12,
vitamin K, vitamin A
and vitamin D.
lactose intolerant
people
Fermented food and beverage of the world – Jyoti prakash tapang and KK
8. Kumis, a mildly alcoholic drink made from fermented mare’s milk
It is the popular national beverage of Kazakhstan.
Been widely known since ancient times. Avicenna (Ibn Sina),
the 11th century great philosopher and physician praised its
therapeutic effects a thousand years ago
From ancient times, Eastern Arabs processed their musalla (wine);
western slaves made their own wine, and kazakhs in deserts decanted their kumis.
Kazakh kumis has its own peculiarities since the others were made of fruit,
say, from grapes or pomegranates
http://web.ics.purdue.edu/~aaldaber/kumis.html
9. Mare’s milk contains less casein and fatty matter than cow’s milk.
Kumis presents a dispersed coagulum giving the product a smoother taste as compared to kefir
A higher alcohol content (up to 3%) than in kefir.
Production of higher carbon dioxide levels is also a characteristic of kumis.
Acetic acid bacteria are not found in kumis
Kumis is dried and preserved for many seasons.
In kumis distinctive starters are transferred from one generation to another within
families for back-slopping.
Fermented food and beverage of the world – Jyoti prakash tapang and KK
10. Unlike kefir, the culture exist in liquid state.
It is made by adding the culture to mare's milk while stirring or churning.
A) LAB
Acidification and the final sensorial properties of the product
(Ying et al. 2004, Watanabe et al. 2008, Wu et al. 2009)
B) YEAST
Turn it into a carbonated and mildly alcoholic drink.
(Ni et al. 2007, Watanabe et al. 2008).
bulgaricum casei plantarumhelveticus
S. unisporus K. marxianus S. lactis S. cerevisiae
11. 1
• Fresh milk kumis culture are mixed with mixer for about 15
minutes at the temp of 26-29 Deg C
2
• Period for fermentation in the warm place took 3-5 hours
depending of activity of the souring agents
3
• After fermentation milk was bottled into glass bottles and
closed with crown caps cam be stored for 3 weeks.
http://www.horse-web.net/CRETA%202010/conference%20session/Session06Milk/Posters/Koro%20and%20Saastamoinen%20-
%20Posibility%20of%20small%20scale%20production%20of%20sour%20mare's%20milk%20product%20kumis.pdf
12. rich
in Antibiotics, vitami
ns A, B1, B2, B13, D, E,
C
Kumis is good in the
case of emaciation and
anemia.
develops
immunity
cardiovascular
nervous systems
Influence on
gastrointestinal
tract
kidney
beneficial for a
range of chronic
diseases
http://www.russianfoods.com/en/drink-kumis-for-your-health/