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Role of Microbes in Dairy Industry
Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin. -
Suggested Protein Supplements
Suggested Protein Supplements Choose supplements that provide 100-200 calories, 20-30 grams of protein, and less than 5 grams of sugar per standard serving. A good supplement will provide at least 15 grams of protein per 100 calories. Supplement Calories Protein Sugar Protein Other Where to Purchase (serving size) (grams) (grams) Source Ready to Drink (RTD) Elevation 160 30 1 Milk GF Aldi, online High Performance Kosher Protein Shake (11 fl oz) Ensure Max 150 30 1 Milk GF/LF CVS, Rite Aid, Shopper’s, Target, (11 fl oz) Kosher Walgreen’s, Walmart, Weis, online Equate 160 30 1 Milk GF Walmart, online High Performance Kosher (11 fl oz) Fairlife 150 30 2 Milk GF/LF BJ’s, Sam’s Club, online Nutrition Plan Kosher (11.5 fl oz) GNC Lean Shake 25 170 25 2 Milk LF GNC, online (14 fl oz) Orgain Organic Protein 150 26 1 Milk GF Costco, Rite Aid, Safeway, Nutritional Kosher Target, Vitamin Shoppe, (14 fl oz) Walgreen’s, Whole Foods, online Orgain Organic Protein 150 21 0 Pea GF/LF Costco, Rite Aid, Safeway, Vegan Kosher Target, Vitamin Shoppe, (14 fl oz) Walgreen’s, Whole Foods, online Premier Protein 160 30 1 Milk GF BJ’s, Costco, CVS, Sam’s Club, (11 fl oz) Kosher Food Lion, Giant, Harris Teeter, Rite Aid, Safeway, Target, Walgreen’s, Walmart, 7 Eleven, online Pure Protein Milk GF Costco, Sam’s Club, BJ’s, Giant, Shake (11 fl oz can) 150-170 35 1 Safeway, Vitamin Shoppe, Complete Shake (11 fl oz) 140 30 <1 Walmart, online Quest 160 30 1 Milk GF CVS, Giant, Target, Vitamin (11 fl oz) Kosher Shoppe, Walmart Unjury 110 20 2 Milk Kosher Unjury.com, -
Food and Drug Administration, HHS § 133.136
Food and Drug Administration, HHS § 133.136 percent by weight of the cream cheese are not pasteurized, the cheese is cured and in no case less than 27 percent of at a temperature of not less than 35 °F the finished food. The moisture and fat for at least 60 days. contents will be determined by the (2) If pasteurized dairy ingredients methods described in § 133.5, except are used, the phenol equivalent value that the method for determination of of 0.25 gram of washed curd cheese is fat content is not applicable when the not more than 3 micrograms as deter- added food contains fat. mined by the method described in (b) Optional ingredients. The following § 133.5. safe and suitable optional ingredients (3) One or more of the dairy ingredi- may be used: ents specified in paragraph (b)(1) of (1) Foods. Properly prepared fresh, this section may be warmed, treated cooked, canned, or dried fruits or vege- with hydrogen peroxide/catalase, and is tables; cooked or canned meats, rel- subjected to the action of a lactic acid- ishes, pickles, or other suitable foods. producing bacterial culture. One or (2) Other optional ingredients. (i) Sta- more of the clotting enzymes specified bilizers, in a total amount not to ex- in paragraph (b)(2) of this section is ceed 0.8 percent, with or without the added to set the dairy ingredients to a addition of dioctyl sodium sulfo- semisolid mass. The mass is so cut, succinate in a maximum amount of 0.5 stirred, and heated with continued stir- percent of the weight of the sta- ring, as to promote and regulate the bilizer(s) used. -
2018 Bottle Bill Expansion: Frequently Asked Questions
2018 Bottle Bill Expansion Frequently Asked Questions Beginning January 1, 2018, all beverages except distilled liquor, wine, dairy or plant- based milks, infant formula, and meal replacement beverages will have an Oregon refund value of 10 cents. The following are frequently asked questions about this expansion: Q: The list above describes the beverages that will not have an Oregon refund value. What new beverages will have a refund value? A: There are too many beverages on the market to list them all, but some common types of beverages that will have a refund value beginning on January 1, 2018 include juice, hard cider, energy and sports drinks, tea, coffee (including frappuccinos and other coffee drinks that include milk), kombucha, ready-to-use mixers (such as margarita mix), smoothies, protein shakes (unless they are marketed as a meal replacement), non- alcoholic wine, nutritional supplements (like Muscle Milk), drinking vinegar, marijuana beverages, and coconut water. Q: What are some specific products that will not have an Oregon refund value? A: In addition to distilled liquor, wine, dairy or plant-based milks, infant formula, and meal replacement beverages, here are some products that will not be included in the expansion: kefir, buttermilk, flavored milks (such as chocolate), lactose free milk, vinegar (unless it is marketed as a drinking vinegar), flavoring, condiments (such as soy sauce and sriracha), concentrates (including concentrated juices and concentrated coffee), mead (which is a wine), hard cider over 8.5% alcohol by volume (which is considered a wine), syrup, and coconut milk. Q: Will a beverage containing distilled liquor be exempt even if it contains other beverages that have a refund value? A: Any beverage containing distilled liquor will be exempt even if the beverage contains other ingredients. -
Heirloom Buttermilk Starter Instructions
INSTRUCTIONS FOR MAKING BUTTERMILK 1 Put 1 quart pasteurized milk into a glass or plastic container. 2 Add ¼ cup buttermilk from the previous batch. Mix thoroughly. To make larger batches, use 1 tablespoon buttermilk per cup of milk, making up to ½ gallon per container. 3 Cover with a towel or coffee filter, secured with a rubber band, or put a lid on the container. 4 Place in a warm spot, 70°-77°F, to culture for 12-18 hours. 5 Check every few hours by tilting the jar gently. If the buttermilk moves away from the side of the jar in one mass, CULTURED BUTTERMILK instead of running up the side, it is finished culturing. STARTER 6 Once it has set, cover with a tight lid and refrigerate for at least 6 hours. BEFORE YOU GET STARTED 7 The cultured buttermilk can now be eaten. Reserve some for culturing the next batch. • This box contains 2 packets of freeze-dried buttermilk starter. • Follow Instructions for Making Buttermilk (above) to make a Please store one packet in the freezer as backup. new batch at least every 7 days to keep your cultures strong. • If at any point you have questions or concerns about Always use the freshest batch of buttermilk as starter. your culturing process, contact Customer Support before • If you wish to use raw milk to make buttermilk, please visit discarding anything. our website for detailed instructions. • Avoid using ultra-pasteurized or UHT milk • Avoid aluminum utensils when making buttermilk. Stainless steel is acceptable. • Fermented foods often have a sour but clean aroma and flavor. -
Let's Make Butter
F Let’s MAKE BUTTER FAMILY Equipment • 1 carton of double or single cream (250ml) • 1 jam jar with a lid or a plastic container for younger children • 1 glass • 1 plate • A strong pair of arms Background A mixture is made up of two or more substances which are jumbled together. For example for Information breakfast you may have a bowl of cereal and milk, this is a mixture. Cream is also a mixture. Let’s see how we can separate cream into two parts, a solid and a liquid. What to do 1. Take the cream out of the fridge. Do you notice that it feels cold? 2. Leave the cream on the table for about an hour. It shouldn’t feel cold now, unlike when it came out of the fridge. 3. Pour the cream into the jar until it is about half full. 4. Screw the lid on tight. 5. Take the jar and start shaking it up and down. Play some music and have fun dancing as you shake. Stop and look at the cream in your jar every few minutes. What do you notice? What After about 15 minutes you’ll feel something solid in the jar. Keep going until you see a solid lump. happens? Take the lid off the jam jar. What do you see? The solid yellow lump is butter and the whitish liquid is buttermilk. Why did this Cream is a mixture. It is made of tiny drops of water mixed with fat droplets and protein. Shaking happen? the cream in the jar makes the fat droplets stick together, forming butter. -
CHEESE and WHEY: the Outcome of Milk Curdling
foods Editorial CHEESE and WHEY: The Outcome of Milk Curdling Golfo Moatsou * and Ekaterini Moschopoulou Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-210-529-4630 The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey. Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins—. According to Fox and McSweeney [1], cheese is the most diverse group of dairy products manufactured from a few kinds of milk by means of a protocol that is more or less common in respect to the first 24 h of manufacture. They suggest that cheese is the most interesting and challenging dairy product due to an inherent instability that results from a series of biochemical changes. Whey is the valuable byproduct derived from the cheesemaking process. Lactose and whey proteins are the main compounds of whey and the main reasons for its valorization, through the production of whey cheeses, functional/nutritional whey proteins concentrate, bioactive peptides, and oligosaccharides [2,3]. In the present article collection, two publications for the Parmigiano Reggiano cheese are included. Considering the demanding cheese making conditions and the long-term ripening of this cheese variety, relevant studies are of particular importance. Franceschi et al. [4] designed a two-year study in various cheese factories to assess the performance Citation: Moatsou, G.; of milk with high somatic cell count (SCC), i.e., from 400,000 to 1,000,000, when it is used Moschopoulou, E. -
Horchata Drink Mix Whey Protein for Ethnic Foods
2017 – Downloaded from hilmaringredients.com Horchata Drink Mix Whey protein for Ethnic Foods As the Hispanic population expands, related taste trends follow. Horchata is a traditional Latin beverage with its roots in Mexican, Central American and Spanish cultures. Horchata is now becoming popular in the US as a beverage as well as a flavor in various foods. Examples of Horchata flavoring can be found in ice cream, franchise coffee beverages, commercial energy drinks and drink mixes. While these products commonly contain dairy, most have marginal protein content. This concept formulation for a Horchata dry mix has a simple, clean ingredient list. It is fortified with Skim Milk Powder, Whey Protein Isolate and Whey Protein Hydrolysate. Together, they supply protein nutrition across a spectrum of digestion rates and deliver the protein equivalency of one cup of milk. Hilmar™ LH-SMP Low Heat Skim Milk Powder is made from fresh, pasteurized cow’s milk. It has a sweet, clean flavor. Hilmar™ 8360 Instantized Whey Protein Hydrolysate is a unique instantized 80% whey protein hydrolysate that is highly dispersible. It has been enzymatically hydrolyzed to produce a mixture of peptides and free amino acids for enhanced nutritional and functional benefits. Hilmar™ 9010 Instantized Whey Protein Isolate is produced with a special agglomeration and surface treatment to enhance its dispersibility and quick hydration into solution. Clean flavor, acid and heat stability and superior protein nutrition make Hilmar™ 9010 an outstanding choice for dry mix beverages. Hilmar whey proteins are complete proteins providing the essential amino acids in an optimum blend for human consumption. All HilmarTM whey proteins have a PER of 3.2, a “perfect” PDCAAS of 1.00 and have a low glycemic load at 2 per 100 grams for concentrates and <1 for whey protein isolates. -
DEMONSTRATION Instant Cheese Bioplastic WGBH EDUCATIONAL FOUNDATION WGBH GRATEFULLY ACKNOWLEDGES the CONTRIBUTION of the MATERIALS RESEARCH SOCIETY
DEMONSTRATION Instant Cheese Bioplastic WGBH EDUCATIONAL FOUNDATION WGBH GRATEFULLY ACKNOWLEDGES THE CONTRIBUTION OF THE MATERIALS RESEARCH SOCIETY. 2010 54 © MAKING STUFF CLEANER Demonstration ach year, we extract some 30 trillion tons of raw materials from Overview the Earth. We turn iron ore into steel cars, petroleum products intoE plastics, and metals into batteries. What happens to all those raw TITLE materials when the useful life of our stuff ends? Many end up in landfills Instant Cheese Bioplastic or at the bottom of rivers, lakes, and oceans. SHOW NOVA’s Making Stuff: Cleaner explores the rapidly developing science Making Stuff: Cleaner and business of clean energy and clean materials. The show follows innovative materials scientists as they work to invent cleaner materials DESCRIPTION to help solve environmental problems created by the production and In this two-part demonstration, use of automobiles, plastics, and batteries. These new materials— visitors will learn about bioplastic and see a simple bioplastic made including plastics made from sugar instead of petroleum and tires made by curdling milk with vinegar in a from orange peel oil—could provide the energy and materials we need process similar to cheese making. without polluting the Earth. OBJECTIVE Materials scientists are asking: Visitors will learn about bioplastic, • What if we lived in a zero-waste world where every product could be a material made of plant or animal recycled, reused, or composted? matter that is cleaner because it breaks down more easily in the • How can we replace dirty materials with cleaner biomaterials? environment than petroleum- based synthetic plastics. Science Background OTHER KEY TALKING POINTS Materials scientists are developing The word plastic has many meanings. -
Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments a G
Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments A G. Smalley Boston MA r quart Smalley/tin top very good handle missing A. G. Smalley & Co Boston MA re half gallon tin top excellent Has tin A. G. Smalley & Co Boston MA re half gallon very good no tin 1 A. G. Smalley & Co Boston MA re pint tin top very good+ Has tin A. G. Smalley & Co Boston MA re pint very good no tin A. G. Smalley & Co Boston MA re quart tin top No tin; has grooves for tin A. G. Smalley & Co Boston MA re quart very good no tin A. G. Smalley & Co Boston MA re quart No tin; has grooves for tin McLean Hospital Belmont MA re quart squat very good+ institutional bottle D. Whiting & Sons Boston MA re pint crown top very good+ 1914 Ware Dairy Belmont MA sp orange quart excellent 2 Ware Belmont MA se quart very good location not on bottle White Bros. Atlantic (Quincy) MA re quart cream top very good+ White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt White Bros. Atlantic (Quincy) MA re half pint excellent some scratches; two body belts White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt MSC Dept. of Dairy Industry Amherst MA re quart college excellent U Mass; Dept. of Dairy Industry Amherst MA re 1/2 pint college excellent Colombo & Sons Yogurt Andover MA re quart wide mouth very good heavily stained 3 Marland Dairy Andover MA re quart excellent Soldier in the slug plate; neck swirl; slogan roll Shawsheen Dairy Andover MA rp orange pint excellent one body belt; picture of Indian brave Mt Herman Boys School Mt. -
Quick Start Guide to Making Camembert Cheese
Quick Start Guide to Making Camembert Cheese 1. Sanitize knife, spoon, cups, thermometer, racks and milk containers with 2 tablespoons of bleach in 1 gal of warm water. Or use a non-rinse sanitizer such as Star San. 2. Warm a gallon of whole milk (plus 1/2 to 3/4 pint of heavy cream if you want a double cream cheese) to 90F (32C). 3. Sprinkle Packet 1 onto the surface of the milk (Penicillium candidum, Geotrichum candidum and Mesophilic starter Culture). Wait a few minutes for the dry cultures to dissolve a bit. 4. Gently stir the milk to mix the cultures throughout the milk. Cover and leave the milk for 90 minutes at 90F while it ripens. Note: Adding a little Calcium Chloride to the ripened milk just before you add the Rennet will help the milk coagulate, especially if you are using homogenized milk. 5. Gently sprinkle the contents of Packet 2 (dry calf rennet) on the surface of the milk. Gently stir the top 1/2 inch of the milk. This will dissolve the rennet throughout the milk and keep the cream from rising to the top. Cover and leave at 90F or until you get a clean break. This will take between 60 minutes and 2 hours. 6. To test for a clean break, dip the stirring spoon into the curd. When it is ready you will see a little whey separate from the curd. Using a sanitized knife, dice the curd front to back and then left to right. Cut the curd horizontally or stir them to cut the larger pieces until most of the pieces of curd are about 1/2 inch. -
Studies on the Formation of Gas in Milk
January, 1916 Research Bulletin No. 27 STUDIES ON THE FORMATION OF GAS IN MILK BY B. W . HAMMER AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS DAIRY SECTION AMES, IOWA STUDIES OF THE FORMATION OF GAS IN MILK By B. W. Hammer. The gassy fermentation of milk has recently been observed a number of times in the Iowa State College creamery, particu larly in the milk set for the manufacture of various types of soft cheese. The isolation and study of the causal organism or organisms was undertaken in several cases and the results ob tained, together with a brief statement of the cases investigated, are herein presented. HISTORICAL. The gassy fermentation is one of the more common abnormal fermentations met in the field of dairying. It has been reported as occurring in milk, in various types of cheese, in starters, in whey, in butter, in various milk drinks and in canned milk. The fermentation has been studied by many different investigators under widely varying conditions and a number of organisms have been reported as standing in causal relationship to it. The literature on gassy fermentation has been dealt with a number of times by American investigators* and since there is no relationship between much of it and the work herein reported, only a few of the papers having points of interest from the pres ent standpoint will be mentioned. Undoubtedly the greatest loss as a result of the gassy fermen tation occurs in cheese. A number of the experiment stations1 of the United States located in sections producing large amounts of cheese have studied the question of gas production in this product and the means of overcoming it, as well as the sources of the of the responsible organisms.