By Adnan Tamime
Hugely ecocnomic and an incredible diversity of goods in the dairy around the world, the industrial significance of fermented milks maintains to develop. Technological advancements have resulted in a much broader diversity of goods and elevated acceptance with shoppers.
In the second one publication to add within the SDT sequence Fermented Milks stories the houses and production tools linked to items resembling yoghurt, buttermilk, kefir, koumiss milk-based fermented drinks and plenty of different examples from all over the world, delivering the reader:
- A practically-oriented and straightforward consultant
- Key commercially very important info
- Coverage of all of the significant phases of manufacture
- Background to every product
Edited via Adnan Tamime, with contributions from overseas authors and entire of middle commercially valuable info for the dairy undefined, this e-book is an important identify for dairy scientists, dairy technologists and nutritionists around the globe.
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Additional info for Fermented Milks
Sample text
In Lac. lactis subsp. , extra pyruvate originating from citrate is converted into α-acetolactate (α-AL) (Fig. 5). This compound is formed by condensation of two pyruvate molecules in a reaction catalysed by α-acetolactate synthase (α-ALS) with thiamine pyrophosphate (TPP) and Mg2+ as cofactors (Hugenholtz & Starrenburg, 1992). In the lactococci, two enzymes catalyse this process. , 1992b), and thus active only at high internal pyruvate concentrations. In Lac. lactis subsp. , 1994). , 1994). , 1997), which results in improved flux of pyruvate under aerobic conditions.
Hence, blends of starter cultures have to take into account this aspect before they are marketed. Another factor that has to be considered when blending starter cultures is the compatibility between the bacterial strains used; otherwise the rate of acid development during the manufacture of fermented milk will be affected. 5 Production and preservation of commercial starter cultures Historically, culture production was carried out in the dairies using liquid starters propagated either by the dairy or supplied by local culture producers.
The operating instructions for the inoculator’s box are summarised as follows: Starter Cultures 39 1 2 3 (a) 3 Milk CIP 1 3 2 4 5 (b) Culture Sterile air Disinfectant Milk CIP 6 6 Fig. 9 In-line inoculation system using concentrated freeze-dried or frozen cultures. (a) – 1, Starter culture package; 2, Mixing container; 3, Mix-proof valves. (b) – 1, Starter culture package; 2, Disinfectant container; 3, Sight glass; 4, Inoculation ‘box’; 5, Mixing container; 6, Mix-proof valves. By permission of Tetra Pak AB, Lund, Sweden.