This document discusses probiotics and probiotic dairy products. It defines probiotics as selected microorganisms that provide health benefits when consumed. Common probiotic microbes used in dairy products include Lactobacillus acidophilus and Bifidobacteria. The first probiotic food introduced was acidophilus-added milk. Major probiotic dairy products discussed are yogurt, acidophilus milk, and cheeses. Adding probiotics to these dairy products can provide benefits like aiding digestion and reducing health risks.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
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.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
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.
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
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.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
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.
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
"Fermented dairy products encompass a wide range of foods produced through the action of microorganisms on milk.
Modified Atmosphere Packaging (MAP) is a preservation technique used in the food packaging industry. It involves modifying the atmosphere surrounding a food product within its package to extend its shelf life and maintain freshness.
Delve into the latest trends, expert insights, and exciting developments in food technology that are shaping the future of food engineering and quality. Join us on a journey through the world of technology and food! Read now for a weekly dose of innovation straight to your inbox."
this ppt gives you information about microbiology in food, food spoilage by microbes, useful microbes and their method of preparation. bacteria, fungi virus, viner production, cheese production, soy sauce production, fermented foods.
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 microbes in industry. Production of enzymes-General consideration-Amyl...Steffi Thomas
Industrial uses of microbes, properties of useful industrial microbes, various industrial products, production of enzymes-general consideration-amylase, catalase, peroxidase, lipase, protease, penicillinase, procedure for culturing bacteria and inoculum preparation, submerged fermentation and solid state fermentation, uses of different enzymes
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.
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2. PROBIOTICS
Greek word – “pro bios” means “for life”
Defined as
Selected viable microorganisms used as dietary
supplements having potential for improving health
Nutrition of man or animal following ingestion
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4. HISTORY
Start of 20th
century
Elie Metchikoff
A scientist at the pasteur
institute
Russian nobel prize winner
An father of modern
immunology
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7. PROBIOTIC DAIRY PRODUCTS
First ever probiotic food introduced was adding
acidophilus to the milk
Helped people develop better tolerance towards milk
Majority of the probiotic food available in the market
is fermented partially
Dairy products such as probiotic added fluid milk &
yogurt
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15. PROBIOTIC YOGURT
Basically with live & active cultures
Contains different kinds of bacteria
Believed to be beneficial to overall health
Difference between probiotic & regular yogurt
Third strain of bacteria in addiction to the regular two
Lactobacillus bulgaricus & streptococcus thermophilus +
l. Acidophilus.
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17. HEALTH BENEFITS
Promote & maximize digestion of certain nutrients in the
human body
Aids in digestion
Help keep everything normal in regards to stress
Aiding
lactose intolerance
Preventing cancer
Asthma & allergy prevention
Preventing infections
Reducing cholesterol
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20. CHEESE
Interesting way of supplying probiotic bacteria
Due to the chemical composition of raw milk
encourages growth, metabolism & viability
Due to their relatively low acidity compared to
other food products.
03/18/18 20PROBIOTIC DAIRY PRODUCTS - MANUFACTURE
21. PARTITION OF MILK INTO CHEESE &
WHEY
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22. DESSERT BASED ON FRESH CHEESE &
PEACH PULP
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24. COTTAGE CHEESE
Less rennet is added for fresh cheese than for
ripened cheese
Example, cottage cheese manufacture will be
described
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26. Cntd…
Two options exist for adding probiotics
With the starter culture
With the cream & salt
Problematic reasons for adding with starter
A considerable number of bacterial cells are lost from the
coagulum during draining of the whey
The scalding temperatures of may negatively affect survival
bacteria 55°c
Be best to add probiotics with the cream
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27. CONCLUSION
With the increasing popularity of probiotic
products
Consumers frequently demand that the health
properties of probiotic strains be preserved
At least a theoretical chance that the health effects of
the probiotic strains will be evident after consumption
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28. PRESENTED BY
Monisha Selvan - BTE-10-052
Hemamalini. S - BTE-10-053
Jikky Jayakumar - BTE-10-054
Nisha. M - BTE-10-056
03/18/18 28PROBIOTIC DAIRY PRODUCTS - MANUFACTURE
