201 Lecture notes Autumn 2008_Part16

201 Lecture notes Autumn 2008_Part16 - : Beer: Starch is...

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76 E. Fermentations
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77 1. Def: Intentional growth of a "friendly" MO which produces compounds which preserve food. Two main types: Acidic fermentations: lactic, acetic Alcoholic fermentations: ethanol 2. Various bacteria and yeasts 3. Examples:
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78 a. "Cultured" dairy products (1) Yogurt, buttermilk, cheese, sour cream (2) Lactose----- lactic acid (lowers pH) b. Fermented vegetables (1) Sauerkraut, pickles, olives MO convert glucose to lactic acid or Ethanol a. Fermented meat products (1) Thuringer, Summer Sausage, Pepperoni, Lebanon bologna (2) Similar bacteria to above produce lactic acid-- tangy flavor b. Alcoholic beverages (1) beer, wine (2) different because (a) MO involved is a yeast (b) preservative = ethanol (alcohol) Typical fermentation of starch based alcoholic beverages
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Unformatted text preview: : Beer: Starch is broken down to maltose by enzymes from malted barley; the maltose is fermented to EtOH and CO 2 by yeast 1) Starch source: adjunct = rice, corn, (wheat rare) 2) Malted barley = source of enzyme amylase (malted means germinated, then dried) 3) Adjunct + malted barley cooked with water to 140 degrees F = mashing (finished mash is strained = wort) 79 4) Hops added for flavoring of wort; Saccharomyces (pure culture) is added 80 5) Fermented at 35-40 degrees F. About 2 weeks. Carbon dioxide is trapped and purified, liquefied for re-injection at bottling step. 6) Pasteurized or cold-filtered (microfiltration) if canned or bottled (keg beer is unpasteurized with heat, but can be microfiltered)...
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part16 - : Beer: Starch is...

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