Find out some suppliers for sweet probiotic milk
Lithos Ingredients They provide different proteins and bacteria. They have a specific
product line of lactic acid bacteria specifically for fermented products. The products are
delivered in hard capsule or
What type of quality assurance test will the processor conduct to ensure the product
quality? Find out the type of test for L. rhamnosus and B. longum.
Enumeration of both species can be done using MRS agar as a nonselective medium (Shah,
Function of ingredients used:
Salt: Preservation (prevent growth of microbes), enhance flavor, solubilize proteins
resulting in binding of the product (Jay et al. 2005, USDA and FSIS, 1999)
Pepper/Spices: flavouring agent, alters product consistency (USDA
According to Mattila-Sandholm et al. (2002), probiotic products require certain
packaging material and storage condition to maintain their quality. The level of oxygen
within the package should be as low as possible to prevent the products from the toxici
1. What are the Canadian regulations on the probiotic products? Claims?
The regulations of probiotics are different in terms of foods and natural health products.
Since the sweet probiotic milk that Healthy Cow Dairy Processors wish to produce does
Proper Cleaning of HVAC System:
High humidity combine with dust and debris in the system will result in growth
of microbial contamination. HVAC systems are perfect breeding ground for
biological contaminants due to enclosed space, constant temperature
- Most sanitizers have triclosan, an antibacterial and antifungal agent (Aiello et al., 2007)
- [regular triclosan], from 0.2% to 0.3% wt/vol, were not more effective than plain soup +
water, review paper looked at 27 studie
Cervelat sausage, popularly termed as "Summer Sausage" is a semi dried fermented
Water Activity (aw): 0.90-0.95.
Salt Concentration: 2.5-3.5 %
Hutckins, R. W., 2006. Microbiology and Technology of Fermented Foods. Wiley-IFT
FNH 313 Class Notes
What equipment is used to handle the probiotics? Will there be an issue if the probiotics
are added after pasteurization?
For the lab-testing phase of probiotics: There are sensory analytic tools to determine the
intensities of defects
Gram positive, cocci, nonmotile, nonspore (Schleifer and Fischer 1982)
Nonpathogenic, have been used as starter cultures in fermentation and biopreservation
(Bera et al. 2006)
Produces lactic acid, lipolytic, and prevents growth of