Sour milk cheese

Bacteria Simple, single chromosome (prokaryote), usually single-celled organisms, 1-6 p,m diameter, spherical (coccus), or rod-like (bacillus) in shape Asexually, by binary fission (simple cell division) Air, water, and soil (sour milk, cheeses, yogurt, sauerkraut)... 

The odor is reminiscent of sour milk, cheese or butter the taste is sour in aqueous solution, pleasant at concentrations below 100 ppm in water and cheesy-sour at higher concentrations. (Arctander, 1967). 

SM.uerling, m. acidulous mineral water, sparkling mineral water sparkling mineral spring sour wine , cheese from sour milk clover sorrel, wood sorrel. 

Whipped cream, fermented milks, yogfruit preparations, sour cream, cheese spreads, processed cheeses. 

In order to offer the consumer a greater variety of dairy products other then milk, UHT milk, sour milk products, cream, butter or cheese, the dairy industry has developed a variety of flavoured dairy products and later in the sixties, dairy products containing (fruit) preparations. The latter category originated from a close cooperation between the dairy industry, fruit manufacturers and flavour houses. Fruit juice processing companies, marmalade manufacturers and also flavour houses established departments for (fruit) preparations which resulted in a great variety of preparations. 

Lactic acid Sour milk products (yogurt, cottage cheese)... 

Certain lactic acid producing bacteria have the ability to grow on dairy milk to produce various types of fermented dairy products, including acidophilus milk (sour milk), cultured buttermilk, yogurt, cheese, and other cultured milk products. The microbial action not only increases the shelf-life and nutritional value of these products, but also makes them mote pleasant to eat or drink. 

Cream, sour cream Cheese Cheese, full fat Cheese, whey, goat s milk Cheese, reduced fat Cheese, low fat... 

Lactococcus lactis subsp. cremoris is a lactic acid bacterium commonly associated with some cheeses and buttermilk (Leroy De Vuyst, 2004). L. lactis subsp. cremoris (strain KVS20) isolated from a starter culture of Scandinavian ropy sour milk (viili), previously shown to elicit an inunune response in mice, produces a phosphopolysac-charide (molecular mass of 1.884 x 10 Da) comprising the sugars rhamnose, glucose and galactose. This polysaccharide was shown to induce IFN-1 and IL-la production... 

LA is primarily found in sour milk products, such as koumiss, leban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by LA. 

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]). 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Ingredient Whole milk A B C A B C A B Nondairy sour cream Liquid coffee whiteners Whipped toppings Cassinate-based cheese... 

Antibiotics in milk can affect dramatically the production of fermented dairy products such as cheese, yogurt, buttermilk and sour cream. Routine application of antibiotic test kits such as the Delvo kit are required to avoid major losses on the line. 

Tiny organisms in milk produce lactic acid, that turns the milk sour and causes it to curdle. This spoils the milk, but it is a vital factor in the yogurt and cheese industry. Milk can be made sour artificially by adding a few drops of lemon juice or some other mild acid. 

Apart from public health impacts, residual antimicrobials in animal products can bring about technoeconomic losses in the food processing industry. It has long been known that the presence of some antimicrobial compounds in milk can dramatically affect the production of fermented dairy products such as yogurt, cheese, buttermilk and sour cream (72, 73). As shown in Table 10.2, even minute concentrations of antibiotics in milk can cause inhibition of the growth of commonly used dairy starter cultures (74). 

Goel, M. C., Kulshrestha, D. C., Marth, E. H., Francis, D. W., Bradshaw, J. G. and Read, R. B., Jr. 1971. Fate of coliforms in yogurt, buttermilk, sour cream, and cottage cheese during refrigerated storage. J. Milk Food Technol. 34, 54-58. 

Medium vitamin A and procarotenoids content (1,000-10,000 I. U./100 grams). Apricot, beet greens, broccoli, butter, chard, cheese (except cottage), cherry (sour), chicory, chives, collards, cream, eel. egg yolk, endive, fennel, kale, kidney (beef. pig. sheep), leek greens, lettuce (butterhead and romaine), liver (pork), mango, margarine, melons (yellow), milk (dried), mustard, nectarine, peach, pumpkin, squash (acorn, butternut, hnbhard), sweet potato, tomato, watercress, whitefish. 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

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