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.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
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.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market.
Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
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The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
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2. Introduction
pH fresh milk (between 6.7 and 6.5)
Slightly acidic
Value lower 6.5 (considerable acid taken
place)
Value higher 6.7 (mastitis infection)
Litmus paper : indicate pH (test milk activity)
pH measurement : acceptance test for milk
Measuring milk acidity is important to
determine milk quality
3. Advantages data logger :
- Can collect data independently of a computer
- Mistake of misread the data will not happen
- Graphs & tables produce automatically
Disadvantages data logger :
- Cost of purchasing
- If break down, some data will be lost / not
recorded
- If malfunction, cost needed to repair is
higher
- Drawing skills become weaker
4. Problem statement
Ahmad bought milk from the nearby shop. He
drank in a little amount and then left it on
the table. He forgot to store the milk into
the refrigerator.
The next day, he drank the leftover milk. But,
he found out that the taste was totally
different than yesterday. The milk tasted
sour. He wonders what happened to the milk
when it is left and exposed.
5. Why does the taste of the milk changes as it
is exposed?
Is the sour milk acidic or basic?
If the milk is acidic or basic, what is the pH
value?
6. Equipment required:
1. Data logger
Electronic device that records data over time
Automatically collect data in wide range of time
Accurate data on the environment conditions
being monitored can be obtained.
Data logger Data logger
compartments
7. 2. pH sensor
To measure pH of milk.
Provide automatic data collection.
Can measure pH from range 0 to 14.
3. Milk
8. Methodology
1. The milk from bottle is pour into a glass.
2. The milk is then allow to reach the room
temperature without cooking and re-
pasteurising it.
3. The pH probe is plug into the data logger
socket.
4. The pH probe is inserted into the milk.
5. Run the software.
6. All data are recorded and displayed in
graph form.
11. The reduction in pH can be seen shortly
after starting the experiment.
When exposed to air, bacteria will start
to grow rapidly contributing to the
sourness of the milk.
After few days, we can see that the pH
starting to decrease to a lower value.
Milk contains lactose, but at the same
time milk also contained bacteria.
12. Some bacteria work efficiently in warm
conditions and causes milk become sour.
pasteurized milk undergo series of
steps, bacteria are not completely killed
in this process.
The left bacteria will gradually
reproduce and turns the milk into sour.
13. The main reason why milk turns sour is
because the lactose in the milk is
converted to lactic acid.
As the acid level increases, the pH
levels drops. If milk is exposed, the
bacteria in the milk will start to
produce and forms gases and chemicals
which change its smell, taste, texture.
14. If we incubate UHT milk in a closed
arrangement :
- Provide higher bactericide effect
- Decrease contamination
- Bacteria activity decrease
- Milk become stable (taste)
If we consume contaminated food :
- Cause by microorganisms
- Cause disease (food borne illnesses)
- Common symptoms : diarrhea, vomit, fever,
jaundice
15. If we consume food contained higher
acidity :
- Our stomach is an acidic place
- When we eating, acid secreted into the
stomach
(digestion)
- Secretion acid + food (higher acidity) very
acidity
- Cause : sour tummy / sour stomach, acid
reflux
16. Reduction in pH is not constant over
entire the experiment,
From the graph, the gradient significantly
increases half way.
As the time increases, the pH is reduced.
Means that acidity increases.
Milk begins to sour.
Milk’s sugar acids (by bacteria)
17. The extent of change in pH during
experiment,
The pH of milk in first day is 6.75. In
contrast, the pH of milk in fourth day is
4.8. So, the change in pH is = 6.75 – 4.8 =
1.95
19. Many of the cheese are produced in
food industry. Cheese can be produced
by using milk and soy milk
20. How curd or cheese can be produced by
own at home or in kitchen?
Explain.
21. Yogurt is one of the Malaysian’s choices.
Yogurts come from milk that may help
prevent from Osteoporosis.
22.
23. A milk+ vinegar/ lemon juice + heat
A milk + acid (produced by bacteria) +
heat
A milk + rennet + heat
Milk fat & protein separate from the
liquid
cheese
24. Need acidifiers to convert
Milk sugar lactic acid
Acidifiers = lemon juice / bacterial
special starter cultures purchased from
a cheese-making suppliers.
Bacteria are added to acidify the milk.
So, rennet will work.
25. Milk is fermented + lactose-loving
bacteria = yogurt.
The lactose-loving bacteria consume
lactose - produce lactic acid
Lactic acid responsible for tart
flavor + thickening (acting on the casein
protein in the milk.)
26. Different compositions lactic-acid
bacteria = vary in yogurt-like products.
US’s yogurt, made with lactobacillus
bulgaricus and streptococcus
thermophilus.
The milk needs to be fairly warm between
105 and 115 degrees in order to the
organisms in this culture to function.
27. 1. Repeating the experiment using
unpasteurized and Ultra Heat treated
milk,
2. Keeping the container of milk at
different temperature whether in fridge
or an incubator,
3. Using different milk source such as
goat’s milk, cow’s milk and soy milk in
experiment, and
4. Using different milk product such as
Dutch Lady, Marigold, Everyday, Nestle
and Farmhouse Milk (F&N).
28. Educational data logger motivates
students & increase student’s interest
in learning process.
In future, data logger can be used in
school in Malaysia and also educational
institutions.
Make students more familiar with
technology instrument / computer.
The data that viewable make students
more easily to analyse the data.