Dairy Fermentation: Object: Making Chocolate Bars of Fermented Milk
Dairy Fermentation: Object: Making Chocolate Bars of Fermented Milk
Dairy Fermentation: Object: Making Chocolate Bars of Fermented Milk
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.
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.
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
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.