Fermentable sugar from milk

Spallanzani in 1783 (Sumner and Somers, 1953), the enzymatic hydrolysis of taimin was described by Scheele in 1786 (Tauber, 1949), in 1814 Kirchhoff observed that a glutinous component of wheat is capable of converting starch to sugar and dextrin, and Vogel showed in 1817 that an iirfusion of oats would produce a fermentable sugar from milk (Roberts et a/., 1995). 

Within a few years the conversions of starch and lactose were repeated with biological agents. Kirchhoff (1816) described the saccharification of starch in grain, and Vogel (1817) showed that an infusion of oats would produce a fermentable sugar from milk. Dobreiner (1815) used a wet yeast paste to convert sugar into une liquer vineuse which was no longer sweet. 

Commercially, lactic acid is manufactured by controlled fermentation of the hexose sugars from molasses, corn, or milk. Lactates are made by synthetic methods from acetaldehyde and lactonitrile, a by-product acrylonitrile production. 

Provides more fermentable sugar for yeast-raised bread dough from the milk solid in the mix... 

Introduction. The technique of biocatalysis has been used for thousands of years in the production of various food products including bread ( sourdough ) the fermentation of sugar from fruit and fruit pulp to produce alcoholic beverages the processing of milk to produce cheese, yoghurt, and other products the production of vinegar and sauerkraut and many other products. 

C3HJO3, Mr 90.08. The racemate and the enantiomers occur in nature. (/f)-Form, mp. 53 °C, [0] -2.6° (HjO), pK 3.83. Prismatic platelets, soluble in water, ethanol, and ether, insoluble in chloroform. (/ )-(-)-L. is formed in the fermentation of glucose by Lactobacillus leichmannii and L. delbrueckii with 1 - and 2-valent metal ions it forms dextrorotatory salts and laevorotatory salts with 3-valent metal ions, e.g., zinc D-(+)-lactate 2H2O, [alo" -i-8.18° (HjO). (5)-form (sarcolactic acid, paralactic acid), mp. 53 °C, [ajp l 3.82° (H2O), pKg 3.79 (25 °C), is highly hygroscopic, occurs in blo, muscles serum, bile, kidneys, and other organs. The content of L. increases after strenuous muscle activity (lactate acidosis). The racemate, oil.mp. 17°C,bp. 122 °C(1.86 kPa), steam distillable, is widely distributed in nature, e. g., in sour milk products, in molasses as a result of partial fermentation of the sugars from apples and other fruits. For biochemistry and preparation, see Ut.. ... 

The history of the bacterial propionic acid fermentation began from the investigations by Adolph Strecker (1854) in which he observed for the first time the formation of propionic acid from sugar. He showed that a calcium carbonate-sugar mixture, to which cheese and sour milk were added, first formed a thick, calcium-lactate slurry. Later, a second fermentation occurred in the mixture that converted the lactic acid to mostly propionic acid, some acetic acid, and a gas (later identified as carbon dioxide [CO2]). 

Oxalic acid is poisonous to humans, but its concentrations are generally too low in foods to be of concern, although rhubarb leaves are quite poisonous. Lactic acid is produced from the fermentation of lactose, which is the principal sugar found in milk. The taste and smell of sour milk is due to the production of lactic acid from bacterial fermentation. Lactic acid accumulates in our muscles during exercise and strenuous physical activity. It is responsible for the sore, aching feeling often associated with these activities. Benzoic acid is the simplest aromatic carboxylic acid. 

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. 

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