Download or read book Effects of Controlled PH on Lactic Acid Production in Cottage Cheese Whey Fermentation written by Raghupati Rao and published by . This book was released on 1974 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manufacture of Cottage Cheese Utilizing a PH controlled Whey based Lactic Culture written by Yen-Luon Chen and published by . This book was released on 1975 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Continuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1948 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid in the Food Industry written by Sara M. Ameen and published by Springer. This book was released on 2017-05-23 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Download or read book The Effect of Continuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1950 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiology of Fermented Foods written by B.J. Wood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 889 pages. Available in PDF, EPUB and Kindle. Book excerpt: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Download or read book Low Cost Production of Lactic Acid Dairy Wastes as Fermentation Medium for the Production of Lactic Acid written by Debajyoti Bose and published by GRIN Verlag. This book was released on 2016-11-04 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Project Report from the year 2014 in the subject Biology - Micro- and Molecular Biology, , course: Personal Research Project, language: English, abstract: The aim of the present research work was to study a low-cost production of Lactic acid by fermentation of a non-conventional medium e.g. cheese whey, while considering milk medium as a standard using Lactococcus lactics. The effect of different process parameters such as pH of the medium, temperature, inoculums size, age of inoculums and incubation time was monitored to enhance the lactose conversion in cheese whey to lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in a significant decrease in fermentation time, besides an increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion to lactic acid production (0.539%) after an incubation period of 72 hrs at 37°C. The maximum lactic acid production was 0.767% which was observed when milk media (0.767%) was used as the standard fermentation medium, whereas non-conventional cheese whey medium showed 0.539% lactic acid production at pH 5.5.
Download or read book Continuous Lactic Acid Fermentation of Whey to Produce a Feed Supplement High in Crude Protein written by Albert Kent Keller and published by . This book was released on 1974 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbial Technology written by H. J. Peppler and published by Academic Press. This book was released on 2014-05-10 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Technology: Fermentation Technology, Second Edition is a collection of papers that deals with fermentations and modifications of plant or animal products for foods, beverages, and feeds. The papers also review microbial technology: general principles, culture selection, laboratory methods, instrumentation, computer control, product isolation, immobilized cell usage, economics, and microbial patents. Several papers explain the process of fermentation and food modification in cheese, soy sauce, vinegar, mushroom, inocula for blue-veined cheeses, and blue cheese flavor. One paper discusses the technology of isolation, production, and application of microbial cultures which are commercially available or imminent as inocula for the treatment of wastes, The paper describes these cultures in terms of product characteristics, types of cultures, and application guidelines for waste treatment. Another paper outlines the procedures used by investigators involved in microbial reaction engineering, as follows: (1) identification of main products and substrates: (2) stoichiometry of the process; (3) kinetics and process rate; and (4) reactor design. One paper cites examples of immobilized cell systems utilized to prepare fine chemicals, such as the research of Chibata et al. (1975) and Yamamoto et al (1976, 1977). The collection is suitable for food technologists, bio-chemists, cellular biologists, micro-biologists, and scientists involved in food production, medicine, agriculture, and environmental control.
Download or read book The Effect of Contimuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1948 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Cheese Whey Utilization written by Maria Esperanza Cerdán and published by . This book was released on 2008-01-01 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey, a by-product of cheese and curd manufacturing, was once considered as a waste product and indeed, even nowadays, its uncontroled delivery to water effluents constitutes a great environmental problem to solve. However, along the chapters of this review book we can follow the change in perception of whey from waste to co-product thanks to the many clever usages of this resource that have been developed in recent years. In the first chapter the discovery and importance of whey or manufactured derivatives as functional foods or alimentary additives is revised thoroughly in relation to the particular functions of its biological components and their effects on diverse disease treatments. Other application of great relevance is considered in chapter two, the production of biofuels, specifically biogas, from cheese whey. The reader will find a summary of how knowledge in the field of biogas production from cheese whey effluents has evolved, the current status quo, and identify areas that should be addressed in the near future. Biosurfactants have many potential applications including enhanced oil recovery, crude oil drilling lubricants, surfactant-aided bioremediation of water-insoluble pollutants, and in the health care and food processing industries. Other developing areas of biosurfactant use are in cosmetic and soap formulations, foods, and dermal as well as transdermal drug delivery systems. The limit to biosurfactant production is usually high cost associated to their production and extraction. Therefore the use of cheese whey as a cheaper substrate opens new areas of research and innovation in this industry as reported in chapter three of this book. Microbial biosynthesis allows the production of optically pure lactic acid, which is highly demanded for several industrial applications. Production of lactic acid by fermentation of lactic acid bacteria on whey has been investigated as a feasible route for processing and upgrading of this effluent. Chapter four summarises the most recent attempts on the utilization of cheese whey as culture medium for microbial biosynthesis of lactic acid, both using free and immobilized microorganisms. Several bacteria are able to produce polyesters as reserve materials of carbon and energy. These polyesters are quite diverse and represent a family of polymers named polyhydroxyalkanotes (PHA). Since mechanical and physical properties of polymers are strongly dependent of monomer composition, it is believed that PHA will constitute tailor made polymers for different applications and therefore have attracted great academic and industrial interest as natural biodegradable thermoplastic and elastomeric materials which could be synthesized from renewable materials. To be competitive with common plastics, the production costs of PHA have to be reduced and in chapter five the use of cheese whey as a cheap carbon source is considered. Single cell protein (SCP) production has been the subject of extensive research mainly for the production of animal feeds enriched in protein by microbial treatment of various agro-industrial wastes in submerged and solid-state fermentation processes. Some physicochemical properties of cheese whey, including high salinity, do not allow easy microbial utilisation. The review on chapter six summarizes recent research attempts trying to deal with the problem and focusing on the development of new technologies and selection or development of microorganisms suitable for maximal yield. Bacteriocins are innocuous peptides, sensitive to digestive proteases and they do not produce changes in the organoleptic properties of the foods. For all these reasons, they have proved to be effective food bio-preservatives. Chapter seven gives several examples of bacteriocins produced in whey-based media and particularly it focuses on Nisin and Pediocin production. The last chapter is devoted to the production of heterologous proteins from whey, a poorly explored field that could greatly improve the cost-effectiveness of whey recycling. Growth of engineered microorganisms in whey is a potential source to produce valuable homologous and heterologous proteins. Scientists are reconsidering the value of various components of milk, including whey, and how they may impact economics aspects of different industrial productions. Considerable positive research regarding whey and its biological components continue to be published and attracting the interest of dairy organizations and public administrations. We expect that this book will contribute to increase the knowledge about this subject and justify the convenience of founding research in this field.
Download or read book Effect of continuously controlled pH on lactic acid fermentation yield and conversion written by and published by . This book was released on 1950 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Download or read book Agrindex written by and published by . This book was released on 1995 with total page 1006 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bacteriocins of Lactic Acid Bacteria written by Luc De Vuyst and published by Springer. This book was released on 2012-12-06 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecular mass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides, displaying a much narrower activity spectrum than antibiotics; they are mainly active against bacterial strains taxonomically closely related to the producer strain, which is usually immune to its own bacteriocin. They form a heterogenous group with regard to the taxonomy of the producing bacterial strains, mode of action, inhibitory spectrum and protein structure and composition. Best known are the colicins and microcins produced by Enterobacteriaceae. Many other Gram-negative as well as Gram-positive bacteria have now been found to produce bacteriocins. In the last decade renewed interest has focused on the bacteriocins from lactic acid bacteria, which are industrially and agriculturally very important. Some of these compounds are even active against food spoilage bacteria and endospore formers and also against certain clinically important (food-borne) pathogens. Recently, bacteriocins from lactic acid bacteria have been studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology and food technology. Intelligent screening is going on to find novel compounds with unexpected properties, just as has happened (and is still happening) with the antibiotics. Knowledge, especially about bacteriocins from lactic acid bacteria, is accumulating very rapidly.
Download or read book Lactic Fermentation Properties of Retentates of Ultrafiltration in Relation to Cheese Making written by Vikram V. Mistry and published by . This book was released on 1986 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:
