Household Products Flashcards
Microorganism for curd
LAB - Lactic Acid Bacteria (lactobacillus)
Procedure for Curd Making
Lactose - Lactic Acid - Coagulation of Casein - Procasein - Addition of Ca2+ - Calcium Procasein
Optimum temperature for curd making
40^ C
Why is curd more nutritious than milk
Because it contains more Vitamin B12
3 properties of Curd
Anti Pathogenic
Anti Cancerous
Anti Mutagenic
Oldest Food item
Cheese
cheese is partially degraded concentrate of
Milk fat and Milk protein (Casein)
Comcentraion of cheese in soft semi hard and hard cheese
Soft - 50 to 80
Semi Hard 45
Hard - less than 40
Large holed cheese is called what and holes are due to what
Swiss Cheese due to CO2 (fermentation)
Mircrobe for ripening of Swiss Cheese
Propioni bacterium Sharmanii
Microbe for Roquefort cheese and Camembert Cheese
Penicillium roquefortii And Penicillium camembertii
Bakers Yeast
Saccharomyces cerevisiae
Puffiness of Bread is due to
CO2 (fermentation) + ethyl alcohol
what is leavening
swelling of dough during bread making
Leavening is caused by 3 enzymes called
Amylase Maltase Zymase
Give reaction for bread making
white flour starch - Amylase - maltose - maltase - glucose - zymase - Ethyl Alcohol (C2H5OH) + CO2
What is traditional drink of South India and from where is it created
Toddy - created from fermenting (naturally occurring yeast) sap from palm tree known as Caryota urens
Microbes for fermentation of yogurt
Streptococcus thermophilus
Lactobaccilus bulgaricus
how is dosa idli prepared give 2 micorbes
From rice and black gram
leuconostoc and streptococcus
how are tempeh sufu and tofu prepares
from fermentted soyabean
other fermented products
fish and bamboo
