Fermented milk

Fermented foods LAB involved Applications/functlons References 

Fermented milks Lb. casei. Lb. acidophilus. Lb. rhamnosus. Lb. johnsonii  

Hard cheeses without Lc. lactis subsp. lactis, Lc. [9] 

Sausages (e.g., Wieners, Lb. sakei. Lb. curvatus, P. Prevention of food spoilage [20, 21] 

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Yogurt. Yogurt is a fermented milk product that is rapidly increasing in consumption in the United States. Milk is fermented with Uactobacillus bulgaricus and Streptococcus thermophilous organisms that produce lactic acid. Usually some cream or nonfat dried milk is added to the milk in order to obtain a heavy-bodied product. 

Processed mushy and canned garden peas (20 mg/kg) and all foodstuffs and amounts mentioned for Allura Red general use FDA can be safely used generally for coloring foods (including dietary supplements) in amounts consistent with GMP JECFA amount limited to 150 mg/kg in fermented milk and 100 mg/kg in baked goods ... 

Fermented morama milk products such as morama yoghurt have been reported by Phuthego et al. (2009). Morama milk yoghurt like soymilk yoghurt, provide economic and nutritional benefits, because they are likely to have higher protein levels at comparable or lower cost than regular fermented milk products (Karleskind et al., 1991). This is because... 

Kos owski, F. Cheese and fermented milk foods Fundamentals of cheese... 

The self-assembly of caseins may be readily manipulated by processing methods that affect the integrity of native casein micelles and the character of the casein interactions in aqueous media. Examples of such procedures are (Dickinson, 2006) (i) acidification toward the isoelectric point (p/) (pH 4.6-4.8), leading to a neutralization of the net protein charge (ii) enzyme action, as exploited in the production of cheeses and fermented milks (iii) addition of divalent ions, especially, Ca2+ ions (iv) addition of sucrose or ethanol (v) temperature treatment and (vi) high-pressure treatment. 

Because milk is perishable and its production was, traditionally, seasonal, milk surplus to immediate requirements was converted to more stable products, traditional examples being butter or ghee, fermented milk and cheese smaller amounts of dried milk products were produced traditionally by sun-drying. These traditional products are still very important and many new variants thereof have been introduced. In addition, several new products have been developed during the past 130 years, e.g. 

Table 1.6 Consumption (kg caput 1 annum"1) of fermented milks, 1993 (IDF, 1995)...

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Traditionally, dairy products (cheese, fermented milks, butter) were produced on an artisanal level, as is still the case in underdeveloped regions and to some extent in highly developed dairying countries. Industrialization commenced during the nineteenth century and dairy manufacturing is now a well-organized industry. One of the features of the past few decades has... 

The strength of the rennet-induced gel is also adversely affected by heat treatment of the milk, again presumably because the whey protein-coated micelles are unable to participate properly in the gel network. Gels from severely heat-treated milk have poor syneresis properties, resulting in high-moisture cheese which does not ripen properly. Syneresis is undesirable in fermented milks, e.g. yoghurt, the milk for which is severely heat-treated (e.g. 90°C x 10 min) to reduce the risk of syneresis. 

Gels prepared from heated milk synerese poorly (assuming that the milk does coagulate). Such reduced syneresis properties are desirable for fermented milk products, e.g. yoghurt (milk for which is severly heated, e.g. 90°C x 10 min) but are undesirable for cheese. 

Table 10.12 Some typical examples of starter cultures employed in the manufacture of fermented milks (from Robinson and Tamime, 1993)...

The production of fermented milks no longer depends on acid production by the indigenous microflora. Instead, the milk is inoculated with a carefully selected culture of LAB and for some products with LAB plus lactose-fermenting yeasts (Table 10.12). The principal function of LAB is to produce acid at an appropriate rate via the pathways summarized in Figure 10.12. The yoghurt fermentation is essentially homofermentative but the characteristic flavour of cultured buttermilk is due mainly to diacetyl which is produced from citrate by Lactococccus lactis ssp. lactis biovar diacetylactis, which is included in the culture for this product (Figure 10.31). 

In the manufacture of Labneh and other Middle Eastern fermented milks, the fermented product is concentrated by removing part of the serum (whey). This was done traditionally by stirring the yoghurt and transferring it to muslin bags to partially drain. Concentration can now be achieved by ultrafiltration, before, but preferably after, fermentation. 

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