ANFS305 Study Guide - Final Guide: Lactobacillales, Lactulose, Skimmed Milk
20 Dec 2016
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Cultured dairy products, fermented meats, pickles, sauerkraut, olives. Gras bacteria commonly used to produce fermented foods generally recognized as safe. Lactic acid bacteria competes with yeasts in high sugar environments. Thermophilic dairy strep streptococcus thermophilus used in yogurt making. Kashk (middle east); yogurt cheese flavored with herbs, drained and dried in bags. **final concentration of 2 cultures is 1 x 10^9 cfu/g; declines overtime: making yogurt. Heat to 90 degrees c for 30-60 min. Cooled to 40-45 degrees c for 3-5 hours. Inoculated with streptococcus thermophilus & lactobacillus bulgaricus (1:1) Fermentation stopped by cooling to 5-10 degrees c with final ph 3. 65-4. 40: yogurt cultures. Brings ph to 5. 0, prevents excessive acetaldehyde production by l. b. Stimulated by l. b. by critical metabolites (free amino acids) Adds flavor & aroma, more active in later stages of fermentation. Stimulated by s. t. by initiation of lactic acid production & reduction of oxygen levels in milks.
