Module 5 Flashcards
Traditional LAB Roles
Food Preservation, Starter Cultures, Probiotics
Major Fermentations
Lactic, propionic, Ethanolic fermentations
LABs for Fermented Milk
Lactobacillus, Lactococcus, Streptococcus, Leuconostoc
Temperature important for
Fermented Milks
Mesophilic
Lactobacillus and Lactococcus
Mesophilic Role
Buttermilk and sour cream
Thermophilic
Lactobacillus and Streptococcus
Thermophilic Used for
Yogurt
Probiotics added to fermented milk products
Lactobacillus and Bifidobacterium
Major categories of fermented milk products
Lactic fermentations, Yeast-lactic fermentations, Mold-lactic fermentations
Steps for milk fermentation
Raw or heated milk –> Cooled to decrease bacteria –> Inoculate remnants from previous fermentation or yogurt (starter culture)
Exopolysaccharide (EPS)
Polysaccharide polymers with repeating mono- or oliogosaccharide subunits connected by glycosidic linkages
EPS can be…
Capsular polysaccharides (CPS) or slime molds
EPS produced by
LAB starter cultures
EPS purposes
Modify physicochemical characteristics to improve sensory and structural properties
EPS Modifications in yogurt
Texture, water retention, thickness
Syneresis
Serum seperation
EPS in cheese
Improve moisture in low fat cheeses + creamy and retain water
Cheese Production
Milk –> curd –> cheese
Milk –> curd
LAB + rennin (enzyme to produce curd)
Curd –> Cheese
Whey removal and cut into slabs or pieces –> ripen with microbial action
FAA
Small peptides and aa in cheese ripening
What is important in cheese ripening?
Proteolytic system breaking down proteins into FAAs –> Fatty acids, alcohols, aldehydes, Volatile sulfur compounds
Products from cheese ripeners
Fatty acids, alcohols, aldehydes, Volatile sulfur compounds
