食品生物化学课件（英文）Dairy processing.pptx

Dairy fermented products;Milk industry depend on bacteria for fermentation to produce cheese and yoghurt Milk is a good source of protein It also contains a sugar – lactose, and fat Protein in milk is divided into Casein and Whey Lactic acid bacteria convert milk to cheese / yoghurt… ;Yoghurt!;;1st believed to have been made hundreds of years ago in the Middle East by nomads. Transporting milk in goatskin bags for 100s of miles in the desert heat by camel, exposure to natural bacteria would have been perfect conditions for yogurt making! Texts from this period remark on the milk being of a custardy consistency and not-unpleasant acidity;Yoghurt Making Process;Microbiology of Yoghurt;Lactic acid fermentation;Industrial Fermentation Products;Microbial Synergistic Interactions in Yoghurt;Microbial synergies ;Major Chemical changes ;Key Aroma Compound;Set Yogurt- this type of yogurt is incubated and cooled in the final package. Firm “jelly like” texture. ;Frozen Yogurt- Incubated like stirred yogurt. Cooling is achieved by pumping through a freezer like ice cream. Has a texture like ice cream. ;Live Yogurt- not pasteurized before sale so bacteria remain viable. Bifidobactria sometimes added to assist with gut flora recomplementation. May be sold as drinking or stirred, flavoured or unflavoured. ;Summary;Cheese is the curd separated from the liquid portion of milk, called whey.;Recap: Fermentation and mankind’s history;1st believed to have been made hundreds of years ago in the Middle East by nomads. Transporting milk in goatskin bags for 100s of miles in the desert heat by camel, exposure to natural bacteria would have been perfect conditions for yogurt making! Texts from this period remark on the milk being of a custardy consistency and not-unpleasant acidity;;The history of yogurt vs. cheese;Cheese ingredients - MILK;Raw cheese risks;Cheese manufacture:STARTER CULTURE;Cheese manufacture:STARTER CULTURES;Cheese manufacture:STARTER CULTURES;Cheese processing 1;Chee