Lecture+15

Acidificationretardsprevents

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Unformatted text preview: e McGee p.33‐34). ‐ Clarified butter and Ghee, Indian clarified butter (McGee p.37‐box). ‐ Ice Cream Milk sugar (McGee p.14, 17): lactose Lactic Acid Bacteria – fermentation Milk Lactose → Lac c Acid ↓ pH The pH of milk is about 6.6. Yogurt pH is 4.5‐4.6. Acidification of milk to pH 4.6 causes coagulation of the caseins (form a gel); besides changes in texture, there are also changes in flavor. Acidification retards/prevents growth of many other microorganisms. Examples of Lactic Acid Bacteria (LAB): Lactobacillus bulgaricus, L.lactis, L. helveticus, Streptococcus casei. In the manufacture of fermented milk products starter cultures are used to ensure good/consistent fermentation results. Bacterial starter cultures contain selected/desirable strains of microorganisms. Examples of fermented milk food products: yogurt, buttermilk, sour cream (McGee p.46). Probiotics: live microorganisms in sufficient numbers to confer a health benefit. Ex.: some Lactobacilli and Bifidobacteria. Synbiotic foods contain both probiotics and prebiotics. Milk Proteins ‐ Two groups: (1) ca...
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This note was uploaded on 04/02/2014 for the course FST 10 taught by Professor Jack during the Spring '08 term at UC Davis.

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