Cultured Dairy Products Flashcards
What are processed cheeses?
Food products made by mixing one or more types of cheese with other ingredients, like emulsifiers, food coloring, preservatives, salt, water.
What was processed cheese initially used as?
A way to use cheese with defects that could not go to market.
What are the required ingredients in processed cheese?
- Cheese.
- Emulsifiers.
- Salt.
- Water.
What is the purpose of cheese in processed cheese?
The base ingredient.
What is the purpose of emulsifiers in processed cheese?
Prevents the cheese fats from separating, ensuring a smooth, uniform texture.
ex: Potassium citrate and sodium citrate.
What is the purpose of salt in processed cheese?
Flavor and preservation.
What is the purpose of water in processed cheese?
Used to adjust moisture content of the final product.
What are the optional ingredients for processed cheese production?
- Acidifiers.
- Dairy Ingredients.
- Flavorings.
- Food Coloring.
- Preservatives.
What is the purpose of acidifiers in processed cheese?
To adjust pH.
What dairy ingredients are added to processed cheese?
Butter, Cream, and Milkfat.
What is the purpose of flavorings in processed cheese?
To enhance the taste.
What is the purpose of food coloring in processed cheese?
To achieve a desired color.
What is the purpose of preservatives in processed cheese?
To extend shelf life.
What is the definition of fermented or cultured milk products?
Milk products prepared by lactic acid fermentation or a combination of lactic acid and yeast fermentation.
What are some examples of cultured milk products?
- Cultured buttermilk.
- Cultured cream.
- Filmjolk.
- Koumiss.
- Kefir.
- Ymer.
- Yogurt.
Where were yoghurt and kefir invented?
The slopes of Mount Elbrus.
What temperature range does yogurt prefer?
40-45 C.
What temperature range does kefir prefer?
25-28 C.
What is the best known and widely extended cultured milk product?
Yogurt.
How is yogurt produced?
Lactic acid fermentation, some volatile aromatic substances, small quantities of acetic acid and aldehydes.
What are the 2 main microorganisms found in yogurt?
- Lactobacillus bulgaricus.
- Streptococcus thermophilus.
What is the incubation time for yogurt? Temperature?
- 6-12 hours.
- 110-115 F.
What is the pH of yogurt?
4.0-4.6.
What other cultures are used in yogurts? Why?
- Other lactobacilli and bifidobacteria.
- Enhance flavor, probiotic benefits, texture.
What are the 5 types of yogurt?
- Set.
- Stirred.
- Drinking.
- Frozen.
- Concentrated.
What are the steps for set yogurt production?
- Cup filler.
- Incubation room.
- Rapid cooling room.
What are the steps for stirred yogurt production?
- Incubation tank.
- Cooler.
- Cup filler.
What are the steps for drinking yogurt production?
- Incubation tank.
- Cooler.
- Homogenizer.
- Filling machine.
What are the steps for frozen yogurt production?
- Incubation tank.
- Ice cream bar freezer.
- Hardening tunnel.
What are the steps for set yogurt production?
- Incubation tank.
- Separator.
- Cup filler.
How is kefir made?
Fermenting milk with kefir grains, feeding bacteria and yeast.
What fermentations processes are involved in the production of kefir?
- Alcohol fermentation (ethanol and CO2) .
- Lactic acid fermentation (lactic acid).
What is the first step of kefir making?
The milk is inoculated with active kefir grains (5% of mix).
What is the second step of kefir making?
Incubation at 23 C.
What is the third step of kefir making?
Incubate for 20 hours w/ intermittent stirring to prevent grains from sinking to the bottom.
What is the fourth step of kefir making?
Grains are strained off from mother culture/filtrate once the desired pH has been reached.
*Can be reused to inoculate another batch.
What is the fat content of sour cream?
18-20%.
What is the fat content of creme fraiche?
30-40%.
What are the starter cultures used in cultured creams?
- Str. lactis.
- Str. cremonis.
*Str.diacetylactis and Leuc. citrovorum bacteria for aroma.
What is buttermilk?
A butter making byproduct.
What is the fat content of buttermilk?
0.5%.
Why is the shelf life of buttermilk short?
The high content of MFG membranes, which can rapidly oxidize.
