University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

362

Pages:

3
Author:

Amal J.

The starter culture. is added at a level of about 2% byVolume to give an initial wnc of 106 - 107 cfo/ml composedof roughly equal numbers of the two organisms-Milk mixHeat treatmentHumogenizeCool to incubation temperatureinoulate with starter.(Dispense into retail pots:- set yoghed)IncribateCoolAddn of to fuet and or flavour (stirred yoghwort)park at 4°CDespatch at 2-4°C Fermentation can be conducted in the retail park to produce afirm / continuous wagulum, which is known ae a set ayoghurs,or in the bulk tanks to produce a stirred yoghurt where the gelhas been broken by mixing in other ingredients and by pumping intopacksThe fermentation takes about 4h during which the Starter bateriaferment lautose to lack acid decreasing the PM from its initial levelof 6.3-6.5.The lautic acid helps Solubilize calcium and phosphate ions whichdestabilize the complex of casem micelles and denatured wheyprotein when the PH reaches 4.6-4.7, the isoelecting point of theCasain the micelles aggregate to produce a continuous gel inwhich all the components are entrapped with little or nowheying -offFermented MeatMeat fermentation is a method for improving the Keeping qualitiesof an otherwise highly perishable commodity.key feature include combination of (cutic fermentation cos. withsalting and drying which ,in many cases produce a productwhich PS shey stable at ambient temperatures. fermented sausagesdry Samidaymosture-35% 50%moisture.lessIngredients of a European - -style formented sausage maycomprise :lean meat, 55-70%fat 25-40%Curing Salts, 3%fermentable Carbohydrate ,0.4-2%Spices and flavouring 0.5%Starter acidulant,aswable acid etc. .0.5%-The wring salts added are similar mixture. of Nacl andSodium nitrate and or nitrite.Spices are added primarily for reasons of flavour but areknown to have potentially important roles in retarding minubialSpoilage. and promoting lactic formentation.-fermented Sausage are still often made natural formentationin which the Selectivity ol by camines