Dairy Fermentation: Object: Making Chocolate Bars of Fermented Milk

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Dairy Fermentation

Object: Making Chocolate Bars Of Fermented Milk


Theory:
fermented milk products, also known as cultured dairy foods, cultured
dairy products, or cultured milk products, are dairy foods that have
been fermented with lactic acid bacteria such as Lactobacillus,
Lactococcus, and Leuconostoc. The fermentation process increases the
shelf life of the product, while enhancing the taste and improving the
digestibility of milk. There is evidence that fermented milk products
have been produced since around 10,000 BC.[1] A range of different
Lactobacilli strains has been grown in laboratories allowing for a wide
range of cultured milk products with different tastes.

Fermentation:
Fermentation is a metabolic process that consumes sugar in the absence
of oxygen. The products are organic acids, gases, or alcohol. It occurs in
yeast and bacteria, and also in oxygen-starved muscle cells, as in the
case of lactic acid fermentation. The science of fermentation is known as
zymology.In microorganisms, fermentation is the primary means of
producing ATP by the degradation of organic nutrients anaerobically.
Humans have used fermentation to produce drinks and beverages since
the Neolithic age. For example, fermentation is used for preservation in
a process that produces lactic acid as found in such sour foods as pickled
cucumbers, kimchi and yogurt (see fermentation in food processing), as
well as for producing alcoholic beverages such as wine (see
fermentation in winemaking) and beer. Fermentation occurs within the
gastrointestinal tracts of all animals, including humans.

Requirements:
 Fermented milk
 Powder milk
 Sugar
 Khoa
 Oil

Procedure:
How to make fermented milk?
Milk and cream stored at room temperature will soon ferment and curdle
because of bacterial action. This natural process, combined with careful
timing, heat treatment to thoroughly sterilize the food and the use of
pure cultures of desirable bacteria, yields delicious cultured milk
products such as yogurt, buttermilk and sour cream. These foods are
useful in cooking, are easily digested and are a good source of calcium
and protein. Here are some tips for fermenting your own milk.

 Take fermented milk.


 Boiling of milk
 Add powder milk as required
 Add grind sugar
 Add oil 2 -3 spoons as a natural
preservative
 Add chocolate syrup
 Mixing
 Take a pan
 Now heat for 15 mintues
 Take a mould for shaping
 Fill it with this solution after
heating
 Then cooling at room temperature
for one day.

References:
 Jefferson Rueda's Ode to Pork https://t.co/u2pqNmD0EU
#Chefs #Dining thx: @FineDiningLover.
 Klein, Donald W.; Lansing M.; Harley, John (2006). Microbiology
(6th ed.). New York: McGraw-Hill. ISBN 978-0-07-255678-0.

 http://www.vivo.colostate.edu/hbooks/pathphys/digestion/lar
gegut/ferment.html
 AP Biology. Anestis, Mark. 2nd Edition. McGraw-Hill
Professional. 2006. ISBN 978-0-07-147630-0. p. 61
 Tortora, Gerard J.; Funke, Berdell R.; Case, Christine L. (2010).
"5". Microbiology An Introduction (10 ed.). San Francisco, CA
94111, USA: Pearson Benjamin Cummings. p. 135. ISBN 978-0-
321-58202-7.
 http://www.fao.org/ag/againfo/themes/documents/lps/dairy/
dap/qcm1.htm
Testing methods:
Quality control laboratory
The task of a quality control laboratory is to organize and carry out all the
practical work included in the quality control activities of a milk processing
plant. The laboratory has to be equipped with all necessary apparatus,
testing and analyzing methods and staff in order to facilitate the above-
mentioned function.

The laboratory should be able to control the following:

 Raw milk quality during collection and at reception


 Various quality aspects related to processing
 Quality of finished milk products
 Quality of milk products during storage/distribution
 Cleanliness and hygiene at the milk processing plant

Milk sampling
It is very important that the sampling of milk is always made in correct
and hygienic way so that the milk sample will represent the whole lot of
milk (e.g. the whole contents of milk can) and that neither the milk nor
the milk sample will be contaminated during sampling. Sampling of liquid
milks always involves thorough agitation before the sample is taken in
order to make the contents of a milk container as homogenous as
possible for obtaining a representative
sample. Too vigorous agitation should,
however, be avoided because air
bubbles if dispersed in milk will change
its physical properties and disturb
analyzing. Very clean and for
microbiological purposes even sterile
device and sample bottles made of
materials (stainless steel, glass, plastic of
appropriate quality) which will not affect
the milk nor tests are used.
Organoleptic tests
The appearance of the surface of the milk and the lid is observed and
inspected instantly after removing the lid of incoming milk can or container.
Any abnormal colour of the milk, visible dirt and particles, changes in
viscosity etc. are observed. Any abnormal smell is noticed by inhalation of
air standing above the milk in the upper part of the milk can. B. Lactometer
test

If the milk appears during organoleptic inspections to be too thin and


watery and its colour is "blue thin" it is suspected that milk contains added
water. Lactometer test serves as a quick method for determination of
adulteration of milk by adding water. The lactometer test is based on the
fact that the specific gravity of whole milk, skim milk and water differ from
each others.
Alcohol test
In case there is any reason to suspect that milk is sour, alcohol test is used
as platform test for rapid determination of elevated acidity of milk. Anyhow,
if the result of alcohol test indicates too high acidity in milk a sample from
milk is to be taken to the laboratory for further testing of titratable acidity.

Alcohol test is based on fact that the proteins in milk, which has become
sour, e.g. as result of lactic acid formation by bacteria become susceptible
to alcohol precipitation.

Abnormal smell and/or taste


 Souring: Lactose fermenting, acid producing bacteria
 Malt: Streptococcus lactis var. maltigenes Bitter: Peptonising of milk
by Streptococcus liquefraciens
 Blue souring: Unpleasant sweet and sour smell, thin and waterish
appearance caused by bacterial activity and storage in a closed
container without ventilation
 Fruit aroma: Pseudomonas fragi producing esters
 Slimy milk: Capsule forming bacteria, e.g. Aerobacter aerogenes and
Alcaligenes viscosus
 Bubbles, coagulation and whey separation: Fermentation by yeast.

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