MICR-4070 Lecture Notes - Lecture 22: Disinfectant, Chemical Engineering, Brevibacterium
27 Mar 2018
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Micr 4070: food and dairy microbiology: test 2 (lecture 13, microbiology of selected fermented. Mesophilic fermentation at 22 c for 12 hours. Pasteurization at 95 c for 5 minutes. Starter cultures: lactococcus lactis subspecies lactis or cremoris, leuconostoc mesenteroides subspecies cremoris, lc. Lactis bivar dialectylactis (flavor compound: diacetylactis can utilize citrate/citric acid in milk to form flavors. Can go away if the diastole is fermented as well. The fermentative products are composed of lactic acid, acetic acid, diacetyl, and co2. Skim, low or full fat homogenized milk. Pasteurized at 85 c (30 min) or 90-95 c (5-10 min) Starter cultures: love-bug. delbrueckii subspecies bulgaricus and s. thermophilus: typically need to use a pair of starter cultures, typically are microaerophiles. Fermentation at 43 c for 6 hours (ph 4. 8, ~ 0. 9% acidity) Sucrose can be added as a stabilizer. Homogenization helps reduce fat globules (makes the yogurt smoother)
