Ingredients

1
Ingredients

• Skimmilk, cream, milk powder, whey powder,
  caseinates
• Calcium chloride
• Coagulant rennet, proteinases
• Coloring agent ?-carotene, annatto
• Starter and adjunct cultures
• Enzymes Accelerated ripening, flavor development
• Stabilizers Hydrocolloids
• Acids Citric acid, lactic acid
• Preservatives Natamycin, nitrate, nisin

2

• Skimmilk, cream, milk powder, whey powder,
  caseinates used for standardization,
  texturization
• Yoghurt protein, dry matter
• Cheese casein/fat
• Ice cream fat

3

• Calcium chloride
• Aid for coagulation with rennet especially for
  high heat-treated milk
• reduces amount of rennet required
• leads to firmer gel
• speeds up clotting
• For cheese making 0.2-0.8 added before renneting

4

• Coagulant
• Rennet
• 90Chymosin 10pepsin
• calf stomach
• recombinant chymosin from genetically engineered
  microorganisms
• Kluyveromyces lactis, Aspergllus niger, E. coli
• Plant coagulants
• Flowers of Cynara cardunculus
• Ficus leaves
• Bromelia
• Proteinases
• chicken, porcine, bovine pepsin
• bacterial, fungal (Rhizomucor miehei)
• Rennet strength Rennets are standardized ao as
  to yield a desired strength, e.g., 10000 Soxhelet
  units.
• 1 g of rennet can cause a beginning of
  coagulation of 10000 g of normal fresh milk at
  35C in 40 min.

5

• Coloring agents
• ?-carotene in butter
• Annatto Bixa orellana
• in Cheddar, Gouda, Edam cheese
• Titanium dioxide, benzoyl peroxide for bleaching

6

• Starter Cultures
• Cultured dairy products
• The natural microflora of the milk is either
  inefficient, uncontrollable, and unpredictable,
  or is destroyed altogether by the heat treatments
  given to the milk.
• A starter culture can provide particular
  characteristics in a more controlled and
  predictable fermentation.
• The primary function of lactic starters is the
  production of lactic acid from lactose.
• Other functions of starter cultures may include
  the following
• flavour, aroma, and alcohol production
• proteolytic and lipolytic activities
• inhibition of undesirable organisms

7

• Starter cultures
• mesophilic
• Lactococcus lactis subsp. cremoris
• L. delbrueckii subsp. lactis
• L. lactis subsp. lactis biovar diacetylactis
• Leuconostoc mesenteroides subsp. cremoris
• thermophilic
• Streptococcus salivarius subsp. thermophilus
  (S.thermophilus)
• Lactobacillus delbrueckii subsp. bulgaricus
• L. delbrueckii subsp. lactis
• L. casei
• L. helveticus
• L. plantarum
• Adjunct cultures
• to improve flavor
• Lactobacillus helveticus

8

• Bacteriophage
• Viruses that require bacteria host cells for
  growth and reproduction.
• Initially, the bacteriophage attaches itself to
  the bacteria cell wall and
• injects nuclear substance into the cell.
• Inside the cell, the nuclear substance produces
  shells, or phage coats,
• for the new bacteriophage which are quickly
  filled with nucleic acid.
• The bacterial cell ruptures and dies as the new
  bacteriophages are
• released.
• Bacteriophages are ubiquitous but generally enter
  the milk processing
• plant with the farm milk.
• They can be inactivated heat treatments of 30 min
  at 63 to 88C, or by
• the use of chemical disinfectants.
• Bacteriophages are of most concern in cheese
  making. They attack
• and destroy most of the lactic acid bacteria
  which prevents normal
• ripening known as slow or dead vat.

9

• Starter Culture Preparation
• Commercial manufacturers provide starter cultures
  in lyophilized (freeze-dried), frozen or
  spray-dried forms.
• The dairy product manufacturers need to inoculate
  the culture into milk or other suitable
  substrate. There are a number of steps necessary
  for the propagation of starter culture ready for
  production
• 1. Commercial culture
• 2. Mother culture - first inoculation all
  cultures will originate from this preparation
• 3. Intermediate culture - in preparation of
  larger volumes of prepared starter
• 4. Bulk starter culture - this stage is used in
  dairy product production
• Direct vat cultures are also available.

10

• Enzymes
• accelerated ripening
• flavor development
• proteinases, lipases
• Aspergillus, Mucor
• rennet paste
• bacterial, fungal and ruminant lipases

11

• Stabilizers
• stabilize texture
• Hydrocolloids
• gelatin
• Polysaccharides (gums), carrageenan, guar,
  xanthan
• Phosphate salts
• processed cheese
• Yoghurt and beverages
• Cheese products

12

• Acids
• Citric acid, lactic acid
• directly acidified cheeses
• In brine to adjust pH
• food grade

13

• Preservatives
• Natamycin
• antimycotic, soft cheeses
• Nisin
• bacteriocin of Lactococcus species against
  Clostridia and Listeria
• cream cheese, soft cheese
• Sorbic acid
• antifungal
• inhibit surface mold and yeast growth
• Potassium or sodium nitrate
• suppress clostridia, coliforms