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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. -
The Prince of Transylvania's Court Cookbook from the 16Th Century
The Prince of Transylvania’s court cookbook From the 16th century Trans: Bence Kovacs Editor: Gwyn Chwith ap Llyr (mka Glenn Gorsuch) © Glenn F. Gorsuch Version 1.04 Additional Editing and Error-Checking (which is and shall be an ONGOING process): Kolosvari Arpadne Julia (mka Julia Szent-Györgyi) Kolozsvari Arpad (mka David Szent-Györgyi) Palotzi Marti (mka Martha Palotay) The Science of Cooking Written by The Prince of Transylvania’s court master chef at the end of the 16th century First part of the science of cooking. [text begins here]…keep it, so that the flies wouldn’t lay eggs on it. However, if you can’t kill the hen, ask your master; take both of its wings in your left hand, take its neck with your two fingers and cut it under its wattle, be cautious not to cut its neck. Do the same with the goose and chicken. If you use vinegar, be sure to wash your hands before, lest your hands would taint it. If you want to pluck the feathers, don’t use boiling water. The water for the goose and chicken should be colder than the sterlet’s water. After you’re done with plucking the feathers, singe it, put it into clean water, wash it, cut its nails, disembowel it, but put its stomach and liver into a different pot of water to clean it. When slaughtering a pig, take its nose with one of your hand and put a knife into its brisket. Water temperature should be similar to a chicken’s, because you don’t want to burn it. -
WHAT's COOKING? Roberta Ann Muir Dissertation Submitted In
TITLE PAGE WHAT’S COOKING? Roberta Ann Muir Dissertation submitted in partial fulfilment of the coursework requirements for the degree of Master of Arts (Gastronomy) School of History and Politics University of Adelaide September 2003 ii TABLE OF CONTENTS TITLE PAGE.......................................................................................................................................................... i TABLE OF CONTENTS....................................................................................................................................... ii LIST OF TABLES................................................................................................................................................ iv ABSTRACT .......................................................................................................................................................... v DECLARATION................................................................................................................................................... vi 1 INTRODUCTION ........................................................................................................................................1 2 ‘COOKING’ IN OTHER LANGUAGES.......................................................................................................3 2.1 Japanese............................................................................................................................................3 2.2 Tagalog ..............................................................................................................................................4 -
CAKE BAKING SECRETS with Silver Cake Recipe and Angel Food Cake Recipe CAKE BAKING SECRETS
Mrs Edith Moore, Champion Cake Baker CAKE BAKING SECRETS with Silver Cake Recipe and Angel Food Cake Recipe CAKE BAKING SECRETS SIMPLE RULES THAT WILL IMPROVE YOUR CAKES ^f^L HIS booklet brings to you II the Cake Baking Secrets used by the Champion Cake Baker, Mrs. Edith Moore, winner of nearly a thousand cake baking prizes at state and county fairs, shows and exhibi- tions throughout the country. You may already know how to make delicious cakes but even so, do not hesitate to read carefully the pages of this booklet. Not only can young cooks learn how to make marvelous cakes by following Mrs. Moore's ideas, but even experienced cooks who already make good cakes can find in Mrs. Moore's "Secrets" many helps that will make for even better and more delic- ious cakes. There never before has been printed a more valuable booklet on cake baking than this booklet you now hold in your hand. You will appreciate the real outstanding value of it when once you follow its instructions. Thousands upon thousands of women already have learned that in this booklet lies the secrets that solve practically every cake baking problem. They know that by simply following Mrs. Moore's ideas very noticeable improvement can be made in their cakes. This booklet is printed and pre- sented to you by FURST-McNESS COMPANY Chemists and Manufacturing Pharmacists FREEPORT, ILLINOIS, U. S.A. INGREDIENT SECRETS IMPORTANT FACTS YOU SHOULD KNOW BY MRS. EDITH MOORE To make prize-winning cakes you must use the very best ingredients you can buy. -
PERFECT PASTRY Gluten Free and Hot Water
‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Food Processing and Preservation - Sbt1607
SCHOOL OF BIO AND CHEMICAL ENGINEERING DEPARTMENT OF BIOTECHNOLOGY B.TECH – BIOTECHNOLOGY UNIT – I - FOOD PROCESSING AND PRESERVATION - SBT1607 HISTORY OF FOOD PROCESSING AND FOOD PRESERVATION FOOD PROCESSING Food processing dates back to the prehistoric age when crude processing including various types of cooking, such as over fire, smoking, steaming, fermenting, sun drying and preserving with salt were in practice. Foods preserved this way were a common part of warriors’ and sailors’ diets. These crude processing techniques remained essentially the same until the advent of the Industrial Revolution. Nicolas Appert developed a vacuum bottling process to supply food to troops in the French army, which eventually led to canning in tins by Peter Durand in 1810. Modern food processing technologies, in the 19th century were also largely developed to serve military needs. In the early 20th century, the space race, change in food habits and the quality conciousness of the consumers in the developed world furthered the development of food processing with advancements such as spray drying, juice concentrates, freeze drying and the introduction of artificial sweetners, colourants, and preservatives. In the late 20th century products including dried instant soups, reconstituted fruit juices, and self cooking meals such as ready-to-eat food rations etc., were developed. Benefits of Processing . Converts raw food and other farm produce into edible, usable and palatable form. Helps to store perishable and semi-perishable agricultural commodities, avoid glut in the market, check post harvest losses and make the produce available during off-season. Generates employment. Development of ready-to-consume products, hence saves time for cooking. -
Cooking Time for Medium White Sauce Prepared from a Mix
COOKING TIME FOR MEDIUM WHITE SAUCE PREPARED FROM A MIX by FRANCES LUCILE DAV ITT B. S., Kansas State University, 191+9 A MASTER'S THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Institutional Management KANSAS STATE UNIVERSITY Manhattan, Kansas 1966 Approved by: LD il TH )9(c(e TABLE OF CONTENTS INTRODUCTION 1 REVIEW OF LITERATURE 2 Effect of Heat on Milk 2 Milk Proteins 2 Milk Salts 5 Browning ......... 5 Milk Fat 6 Flavor ..... 6 Enzymes 7 Bacteria 7 Nutritive value . 7 Effect of Heat on Starch 8 Gelatinisation . 8 Retrogradation ..... 9 Agitation 9 Viscosity 10 Cooking Times for White Sauces 12 Thin White Sauce 12 Medium White Sauce ........ 12 Thick White Sauce . 13 EXPERIMENTAL PROCEDURE 13 Preliminary Work 13 Preparation 13 Evaluation 13 iii Page Statistical Design and Analyses Ik Statistical Design ll* Statistical Analyses Ik Procurement and Storage of Ingredients li| Procurement Ik Storage .......... 15 preparation of Mix and Medium White Sauces ... 16 preparation of Mix ... 16 preparation of Medium White Sauces 17 Evaluation procedures .............. 18 Viscosity 18 Organoleptic Test 18 RESULTS AND DISCUSSION 18 Palatability Factors ... 18 Appearance 19 Consistency ....... 20 Texture 21 Flavor 21 Viscosity 22 Cost 23 SUMMARY 2k CONCLUSIONS 25 RECOMMENDATIONS 26 ACKNOWLEDGMENTS 27 REFERENCES CITED 28 APPENDIX 30 INTRODUCTION Because of the shortage and high cost of labor, various types of mixes are used in food services. Mixes not only save labor and time, but are easy to employ and may be handled effectively by unskilled workers. They may be either manufactured commercially or made during slack work periods In individual kitchens, resulting in reduced or more efficient use of preparation time. -
Effects of Processing on the Microbiology of Commercial Shell
EFFECTS OF PROCESSING ON THE MICROBIOLOGY OF COMMERCIAL SHELL EGGS by MICHAEL THOMAS MUSGROVE (Under the Direction of Mark A. Harrison) ABSTRACT Since passage of the Egg Products Inspection Act in 1970, there have been many changes in the way shell eggs are processed. Modern operations have been designed to improve external and internal physical quality while maintaining or improving the bacteriological quality of eggs. Currently, egg regulations are being restructured to emphasize safety. Scientific data from commercial operations are required for the design of effective regulations. This information is also of use to the egg industry as they formulate Hazard Analysis and Critical Control Point (HACCP) plans. Experiments were performed to provide data on how modern processing conditions affect survival of aerobic mesophilic microorganisms, yeasts/molds, Enterobacteriaceae, Escherichia coli, and Salmonella. While none of these populations was eliminated from the shells of processed eggs, microbial prevalence and population numbers were reduced early in the process. Isolates obtained from Enterobacteriaceae analyses were identified to genus or species to determine prevalence and disappearance of bacteria as eggs were processed. All species decreased as a result of processing. Additionally, information was obtained concerning appropriate methods for recovery of aerobes, Enterobacteriaceae, and Salmonella from pre-process, in-process, and post-process egg shells. INDEX WORDS: commercial shell eggs, microbiology, Salmonella, yeasts, molds, -
Effects of Hot-Holding Time and Temperature on Sensory Quality and Thiamin Content of Spaghetti and Meat Sauce
EFFECTS OF HOT-HOLDING TIME AND TEMPERATURE ON SENSORY QUALITY AND THIAMIN CONTENT OF SPAGHETTI AND MEAT SAUCE by GERALDINE MARIE JACOBI B.S., Northeast Missouri State University, Kirksville, 1982 A MASTER'S THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Foods and Nutrition KANSAS STATE UNIVERSITY Manhattan, Kansas 1984 Approved by: Major Professor ii U-J> A11SD2 IblllM -TY table of contents Page INTRODUCTION 1 REVIEW OF LITERATURE 2 Factors influencing the cooking quality of spaghetti 2 Protein content 2 Role of gluten development 4 Gliadin-glutenin ratios as related to spaghetti quality 6 Starch content 6 Tests to predict spaghetti making quality 7 Instrumental measurements of spaghetti texture 8 Ottawa Texture Measuring System 8 Spaghetti Tenderness Testing Apparatus 11 Instron Universal Testing Machine 12 Relationship between instrumental and sensory scores 17 Effect of hot-holding procedures on the quality of food .... 25 Vegetables 25 Meat and fish 29 Entrees 36 Spaghetti and meat sauce 37 Thiamin retention and hot-holding 40 Factors involved in thiamin loss 41 Thiamin destruction in food systems 42 MATERIALS AND METHODS 48 Preparation of spaghetti and meat sauce 48 Formula 48 iii Page Production 48 Sensory analysis 49 Panelists 49 Serving and hot-holding of spaghetti and meat sauce .... 49 Determination of thiamin content 52 Measurement of spaghetti firmness 52 Preparation of samples 52 Testing 53 Experimental design and analysis 53 RESULTS 54 Sensory analysis 54 Physical measurements 56 Effects of quantities and methods on sensory and physical measurements 56 Effect of holding temperature 56 Effect of duration of holding period 59 Sensory 59 Physical 59 DISCUSSION 68 CONCLUSIONS 77 REFERENCES 78 ACKNOWLEDGMENTS 85 APPENDIX 86 INTRODUCTION The effect of home and foodservice practices on sensory and nutri- tional quality of food is becoming a major concern in our society today. -
The Milk Hot-Holding System Collective Observations and Recommendations
The Milk Hot-Holding System Collective observations and recommendations Executive Summary Milk is a significant source of calories, macronutrients, vitamins and minerals in the human diet. However, milk often contains harmful pathogens which tend to multiply in the time between milking and the marketplace. Well-developed industry standards mitigate this concern through modern hygienic handling protocols and pathogenic reduction processes. In the developing world, however, most milk is not processed by a modernized dairy with its specific quality standards. Regional farmers may bring their raw milk to centralized co-ops that endeavor to properly process the incoming milk, but these small local operations are not able to produce milk to regulatory standards and thus cannot gain the benefits of providing product into the regulated mainstream commercial markets. To help address this concern, Global Good and Intellectual Ventures Laboratory (IV Lab) have worked on the development of a Hot-Holding System (HHS) for inactivating milk pathogens and storing milk safely. This type of system heats raw milk to specific temperatures and timeframes that reduce the harmful pathogens while retaining beneficial qualities of the milk. This document provides specific details of the hot-holding process as well in-depth materials about several studies related to the HHS project and milk safety issues with a focus on milk handling practices in developing nations. Copyright © 2013 Global Good - www.globalgood.com L000304 - Page 1 of 63 Table of Contents 1. Introduction