Info

Soybean that is boiled in water in a 1 4 ratio is easier to get soft and has a lighter color, but more than 10 of the soluble solids could be lost due to dissolution. In ambient steam cooking, it takes 4-8 hours to steam the soybean. However, under 1 kg cm2 steam pressure (121 C), it needs only 45-50 min to cook (Figure 12). A rotatory pressure cooker takes only 20-30 min at 0.5-0.7 kg cm2 (112-115 C). Recently, a modified continuous steam cooker has been used to cook at 1.5-2.0...

Mixing of Brine and Soya Koji Mixture Mashing or Fillinthe Crock

Brine cooled to 0-5 C in the summer can avoid sedimentation and darkening of soy sauce. The mixing container, such as a cement or fiberglass tank, is filled up with brine (Fig. 5). Disintegrated and cooled soya koji mixture is then added. Compressed air is used to stir the mixture. The amount of mashing water (brine) is in the '' 10 water'' to '' 11 water'' range. Nowadays, when defatted soybeans are used, it is common to use '' 12 water'' to '' 13 water.'' Use of lesser amounts of brine will...

Therapeutic Properties Of Liquid Fermented Milk Products

Medicinal value of liquid fermented milk products has been suggested for hundreds of years, and various studies have implied that individuals for whom fermented milks such as acidophilus milk, Bulgarian buttermilk, and kefir is a part of the diet as in some parts of Russia, live long lives (1). This value goes beyond the accepted high nutritional quality of unfermented milk. The fermentation process apparently adds therapeutic qualities to milk that are not found in the original milk. These...

Formulation of Raw Materials

In general, equal amounts of defatted soybeans and wheat are used in the manufacturing of soy koji. The volume of brine at Baume 19-20 (22.5-23.7 sodium chloride, average 23.1 ) is 1.2 times the total volume of soybeans and wheat i.e., approximately the sum of weight of soybean (divided by specific gravity 0.6) and weight of wheat (divided by specific gravity 0.75). This is called '' 12 water.'' Brine added at 1.1,1.3, and 1.4 times are called '' 11 water,'' '' 13 water,'' and '' 14 water,''...

Nonstarter Lactic Acid Bacteria NSLABLactobacillus paracasei

There are almost always bacteria that are not added as a culture during cheese production that grow to high numbers in the cheese during ripening. Facultative heterofermentative Lactobacillus (FHL) and most commonly Lb. paracasei are found dominating in high-quality Scandinavian semihard cheeses, and their importance increases with ripening time (12-14). They are present at low numbers at the beginning of ripening, and no significant influence on the primary production of medium-sized peptides...

Foam Cleaning

Foam is beneficial for cleaning large surface areas and can be used to clean transportation equipment exteriors, ceilings, walls, piping, belts, and storage containers. Portable foam equipment is similar in size and cost to portable high-pressure units. This cleaning method is popular in the meat and poultry industry primarily because less labor is involved. Figure 2 A portable high-pressure, low-volume cleaning unit that can be used where a centralized system does not exist. This unit is...

References

Cultured sour cream Always good, always consistent. Dairy Record 82(4) 84-87, 1981. 2. Code of Federal Regulations, Title 21. Section 131. U.S. Government Printing Office, Washington, DC. U.S. Department of Agriculture. Economic Research Report, Agricultural Marketing Service. Washington, DC. D Barnes, SJ Harper, FW Bodyfelt, MR McDaniel. Correlation of descriptive and consumer panel flavor ratings for commercial prestirred strawberry and lemon yogurts. J Dairy Sci 74 2089-2099,...

Introduction

In France, the general public is often confused between baking powder, incorrectly called ''chemical yeast,'' and baker's yeast, which is biological in origin. The availability of active dried yeast, a staple product, only adds to the confusion. The packaging is similar and contains a powder, whereas the baker retails or sells small 42-gram cubes of a semimoist product, with a plastic appearance. The craft baker, however, knows that the bread he makes will not be as light or have the same...

Incubation Room

A standard incubation room for natto has a door with an internal dimension of length 2.4 m x width 3.3 m x height 2.1 m. The roof has a shape of inverted bottom of a boat, with a vent in the center. The door should be a double-door design. The wall should be surrounded with wood panels or stone. Mortar is put on the surface or it is lined with iron sheets. If insulation is needed, a 25-cm thick layer of sawdust, fiberglass, or polystyrol can be used. Inside the room, shelves are installed on...

Molds Fermentation

Molds are multicellular microorganisms (eukaryotic cells) with mycelial (filamentous) formation. They possess tubular cells that range from 30 to 100 Am in diameter, called hyphae, which form a macroscopic mass called a mycelium. These microorganisms are characterized by the display of a variety of colors and are normally recognized by their mildewy or fuzzy, cottonlike appearance. They can develop numerous tiny spores that are found in the air and can be spread by air currents. Molds normally...

Lactic Acid Bacteria

When raw milk is left at room temperature for some time, a microflora will develop in which lactic acid bacteria generally dominate. These bacteria acidify the milk and, as a consequence, inhibit the growth of other bacteria. Concomitantly, they give the milk a pleasant flavor. This spontaneous fermentation has been the basis of several fermented dairy products in history. The discovery of the role of lactic acid bacteria in milk fermentation paved the way for their isolation, characterization,...

Organic Acid Preservatives

Among the most commonly used food preservatives are sorbates, benzoates, and propionates. Propionates have traditionally been the preferred preservative for bread they inhibit molds and Bacillus spores, but not yeasts (30). Sorbate is more effective than propionate it inhibits both molds and yeasts, and is used in a wide range of food products, including fine bakery products and confectionary (31) more recently sorbate has been included on the so-called positive list laid out by the European...

Ivpickled Nonfermented Jalapeino Peppers

Jalapeiio peppers that are most widely sold in producing countries, such as Mexico are pickled nonfermented products. They are sold in different can sizes and consist of whole cut peppers, mixed with scalded onions, carrots and mushrooms, with vinegar to which spice has been added. (Fig. 2). The main difference between this product and fermented peppers is that the raw material is fresh peppers or peppers preserved with salt (brine). According to its acidity, the product is then heat-treated...

Treatment of Defatted Soybeans

The main purpose of treating defatted soybeans is to denature the soybean proteins to a form so that it is more suitable for the protease from the starter to digest or hydrolyze (primary denaturation), without the presence of ''native'' proteins (6). However, the soy protein should also not be denatured to an extent that it is not easily utilized by the protease (secondary denaturation.) In order to avoid over-denaturation, the current practice is to steam the soybeans for less than one hour,...

Mesophilic Dlstarter Culture

Mesophilic undefined starters with mixed species are used in the production of semihard cheese. This kind of starter is composed of several strains of lactic acid bacteria that give rise to the development of a dynamic population during the manufacture and ripening of cheeses. They are referred to as DL-starters because of their composition. The bacterial strains are of four different kinds namely, the two main acid producers, Lactococcus lactis subsp cremoris (Lc. cremoris) and Lc. lactis...

GABA

GABA tea is a new type of tea with health benefits, manufactured in anaerobic condition. GABA tea is so called because it contains high concentration of g-aminobutyric acid (GABA). In animal and human studies, g-aminobutyric acid has a hypotensive effect another metabolite in anaerobic fermentation of GABA tea is alanine, which has an alcohol-detoxifying effect. GABA tea is truly a natural healthy beverage (16-18). B. Development of Tea Culture Activities, Tourism, and the Recreational Tea...

Soy Nuggets

Soy nuggets are known as''douchi'' in mandarin Chinese, or '' toushih in Cantonese. They are made by fermenting whole soybeans with strains of Aspergillus oryzae, although some other strains of fungi or bacteria may also be responsible. The product usually has a flavor similar to soy sauce or jiang. Because the color of the beans is often black after fermentation, the product is also known as salted black beans in the West. Soy nuggets are commonly used as an appetizer to be consumed with bland...

Technological Aspects Of Dough Fermentation

Very good accounts of the fermentation and preparation of doughs, describing the large variation in time needed to produce them while taking into account the mechanical and chemical methods of preparing dough, are already provided by textbooks (20-22). It can be deduced from this literature that all these processes have both advantages and disadvantages in the production of certain bakery products. For example, the short preparation time (2 hr) required for wheat flour doughs without bulk...

Industrial Food Fermentations

With the discovery of microorganisms, it became possible to understand and manage food fermentations. Methods for isolating and purifying microbial cultures became available in the 19th century. Sterilization or pasteurization of the raw materials prior to inoculation with well-defined cultures allowed the fermentation processes to be managed with little variation. The use of defined cultures became the industrial standard in breweries by the 19th century. During the 20th century, the wine,...

Plant Layout

The objective of the layout was to permit an orderly flow of material through the plant during processing, give enough elbow room for the processing staff during processing and cleaning of equipment, and prevent cross-contamination of maize with fermented dough or the final product. The processing hall is divided into the main hall, the milling room, the fermentation room and the cooking section. This layout reduces noise pollution of the plate mill by its seclusion in a milling room, the...

Sourdoughs

A number of different sourdoughs and methods of fermenting them have been described in the literature (6,27-33). Common to all sourdoughs is the proliferation of lactic acid bacteria that accompanies the formation of organic acids, predominately lactic acid and acetic acid. The properties of the respective sourdoughs are the result of that metabolic activity, which in turn can be influenced by production conditions. The way in which microorganisms and the process variables of sourdough...

Commercial Kimchi Production And Trade A Commercial Kimchi

The commercial production of kimchi started in the 1960s when it was supplied to the Korean army stationed in Vietnam. Kimchi production has increased considerably for commercial purposes since the 1970s. Kimchi was one of the official foods selected for the 1988 Seoul Olympic games, the 1992 Barcelona Olympic games, and the 1996 Atlanta Olympic games. Koreans consume 1526,000 tons of kimchi per year, of which 115,000 tons 7.5 was produced by commercial kimchi manufacturers in 1992, increasing...

Preservation Methods

Since industrialization, urbanization and changing lifestyle started to demand for longer shelf life, the use of sorbate and propionic acid has been the main choice. Today's consumer, however, expect less use of synthetic preservatives but still they require food to be free from microbial growth, toxins, and other quality-deteriorating factors. Meanwhile, product freshness and sensor qualities must be preserved. The problem for the food industry is to fulfill these demands for minimum changes...

Biochemical And Nutritional Changes During Fermentation

During kenkey production, the pH reduces from about 5.9 to 4.2 during 24 to 48 hours of steeping. After milling and addition of water, the pH increase to about 5.3 but drops rapidly during fermentation to 3.7 after 24 to 48 hours 13 . As the reduction in pH is observed, an increase in titratable acidity is also recorded from about 0.7 to 2.2 mg NaOH g_1 after 2 days of maize dough fermentation 29 . The main carboxylic acids produced during the fermentation of maize dough are D L-lactic acid and...

Distillation A Malt Whisky

The production of malt whisky involves batch-distillation of the fermented liquid in two copper pot stills, namely the wash still and the spirit still Fig. 3 . The contents of the fermentation vat are transferred to a large wash still, of capacity 15,000 to 30,000 liters, and boiled for 5-6 hr to produce a distillate the low wines that contains 20-25 ethanol 35-45 proof British . The low wines are distilled in the spirit still to produce the following three fractions 2. Whisky potable spirit...

Summary

Packaging is a very important element in the manufacture of semisolid fermented dairy products and significantly affects the shelf life, quality, and safety of the products. Critical aspects in the design of a packaging system include selection of appropriate materials that meet required barriers to moisture, gases, and light, and are environment-friendly geometry and construction to protect product from environmental factors and physical deformation, and provide consumer convenience and...

Strongly Acid Cleaners

These compounds are corrosive to concrete, most metals, and fabrics. Strongly acid cleaners are used in cleaning operations to remove encrusted surface matter and mineral scale frequently found on steam-producing equipment, boilers, and some processing equipment. Strongly acid compounds used for cleaning operations in meat and poultry plants include hydrochloric muriatic , hydrofluoric, sulfamic, sulfuric, and phosphoric acids. Nitric and sulfuric acids are not used in manual cleaners because...

Kefir

Pencil Drawings Semi Trucks

Kefir has a long history in Russia, where it originated, but is now manufactured and consumed in several other parts of the world as well 1,13 , though the per capita consumption remains high in Russia at 4 to 5 kilograms. The name kefir is derived from the Turkish term kef or from kefy in the Caucusus region implying pleasant taste 4 . Kefir is a viscous pourable liquid, with a smooth, slightly foamy body and whitish color. It is yeasty, acidic, mildly alcoholic, refreshing, and slightly...

Spoilage Of Bakery Products

The spoilage of bakery products is mainly caused by molds and yeasts and only occasionally by bacteria. This is due to a reduced, water activity and for some products, also a reduced pH. The spoilage fungi are fastidious organisms, and a shelf life of only 2-3 days may be expected for products like unpreserved wheat bread, especially if the hygiene in the factory is not sufficiently high. Besides the repelling sight of visible growth, fungi are responsible for off-flavor formation and the...

Conclusion

Tempeh is a fermented food of Indonesia with a long, storied past and great potential yet uncertain future in the United States. Largely made on a small, cottage industry level where self-sufficiency is valued over financial gain, Indonesian tempeh is made today in thousands of shops all across this island nation using very rudimentary fermentation methods. Tempeh is an ethnic food that deserves the pride that Indonesians now place in this most unusual product. Transferring this cottage...

Processing Technology

Dry Cured Ham Cross Section

Traditionally, pigs were reared at home and slaughtered by the end of November or early December so that hams could be salted and then left for salt diffusion during the coldest months. During the spring and summer, hams were ripened and dried, becoming ready for consumption by autumn almost one year of total process . The production sites were usually located in the mountains, with cool and dry weather conditions favoring this process. The windows of the rooms were opened or closed depending...

Proteolysis Leads to Peptides and Free Amino Acids

Because the concentrations of free amino acids and peptides are very low in milk, the starter cultures depend for growth in milk heavily on their proteolytic systems. The degradation of milk proteins caseins leads to peptides and free amino acids, which can subsequently be taken up by the cells 99,100 . Proteolysis is initiated by a single cell-wall-bound extracellular proteinase Prt , which can be either chromosomally or plasmid-encoded. Most dairy lactic acid bacteria strains contain such an...

Koumiss Kumys

Koumiss is a frothy beverage with a grayish-white color, a refreshing taste, and a characteristic aroma 1 . The name koumiss is derived from the Kumanes tribe of the central Asian steppes, where it is believed to have originated many hundreds of years ago and was a common drink of the Tatar and Mongol tribes. Traditionally, this product was obtained by fermentation in a vessel made of horse-skin 35 , but now it is made on a large scale in some parts of the world from mare's milk. It is an...

Probiotics In Semisolid Dairy Foods A Introduction

In the early 1900s, Nobel prize-winning scientist Elie Metchnikoff was the first to propose that acid-producing organisms in fermented dairy foods offered a prolongation of life by preventing fouling in the large intestine 34 . From his idea evolved the idea of functional foods as a marketing term in the 1980s. This term is used to describe foods fortified with ingredients capable of producing health benefits. The trend for healthful foods is becoming increasingly popular with consumers because...

Packaging Materials

Packaging is the main preservation technology in the commercialization of food products. Through the correct selection of both materials and packaging technology, food freshness can be maintained to obtain the required shelf life. Traditionally, a package is considered a passive barrier that retards the adverse effect of the environment on the packaged product. The most visual example of such a package is a glass jar. However, packaging science and technology is in constant evolution, and...

Kimchi Fermentation with Starter Cultures

In the hope of better quality control, there have been several attempts to ferment kimchi using starter cultures. Lac. plantarum, Lac. brevis, Ped. cerevisiae, and Leu. mesenteroides isolated from kimchi were used as starters 33 . The starter cultures inoculated into kimchi increased fermentation rates compared to the control kimchi, even though the fermentation period was shortened by about 24 hours compared to the control at 25 C. Also, these studies showed that the sensory test score was...

Clarification Separation

Disk Stack Separator Cross Sections

If raw milk is the starting material in the yogurt or sour cream processing facility, separation is necessary because the starting materials must contain specified fat levels. Separation of milk into skim and cream fractions must be conducted in approved equipment. Centrifugal separators not only separate the cream and skim fractions but remove solid impurities from milk. Milk is forced through discs with vertically aligned distribution holes at a specific distance from the edge of the disc...

Fyx

Stinky Tofu Brine

Figure 4 Flowchart for making stinky tofu. From Ref. 4. increased gradually to about 7.5. The total bacterial count fluctuated between a light decrease after 10 weeks of fermentation. In the first week of the fermentation period, the pH value of tofu slices in the stinky tofu brine dropped from 6.5 to about 4.6 due to the production of lactic acid and growth of the lactic acid bacteria. Thereafter, the protein in the tofu was hydrolyzed by the microbial proteases to form amino acids, followed...

Pretreatment of Subingredients and Mixing Process

As shown in Fig. 1, the brined baechu cabbage is spiked with premixed subingredients of spices, seasonings, and other things. Red pepper powder, garlic, ginger, and green onions are the main spices added to the kimchi. These subingredients should be selected for their good quality, as they can substantially impact the final quality of the kimchi. For instance, appropriate amounts of capsaicin, the sugar content, and the color intensity of the red pepper are important factors in selecting a...

Rhizopus Chinensis

Rhizopus Chinensis

Sufu Chinese soy cheese and stinky tofu chaotofu are block-type fermented soy foods. In the manufacture of these fermented foods, sufu utilizes mainly mold s , whereas stinky tofu utilizes mainly bacteria. Molds multiply under aerobic condition and produce amylase, protease, and other hydrolases. These enzymes then hydrolyze their substrates. However, molds do not grow under anaerobic conditions but can use the enzymes they produced to hydrolyze their substrates. Therefore, under aerobic...

Packaging and Weighing

Inoculation Room Natto

Inoculated beans are put into the proper container for fermentation. This process is characteristic of natto manufacturing. Because the inoculated beans have to be put in one by one, the packaging and weighing are very labor intensive. The process has to be mechanized Fig. 5 . Figure 4 Inoculation of Bacillus natto. Figure 4 Inoculation of Bacillus natto. In the past, the package material was rice straw. Later, thin wood slices of fir or cypress was used. Nowadays, bags with perforated inner...

Meat Ingredients

Because of the warm, humid conditions normally utilized for fermentation of semidry sausages, meat ingredients must be of very high quality. Fermentation encourages microbial growth and accelerates chemical reactions, both of which have potential to affect final product quality and may even result in spoilage. Fresh meat with no microbiological or chemical age is essential for manufacturing fermented sausage. If initial microbiological counts on meat are high, undesirable growth may occur...

Hamanatto A Introduction

Japanese hamanatto is a fermented, intermediate-moisture soybean that belongs to a group of very similar, fermented soybean products that are sometimes called soy nuggets. It is made by fermenting the cooked soybeans with Aspergillus oryzae followed by soaking in a brine or soy sauce, and then dried. It is consumed directly in Japan. It differs from the ordinary natto with its sticky substance on its surface. In Japan, various similar names are used with this type of products such as daitokuzi...

Fermented Whole Soybeans

Ordinary natto is a typical Japanese fermented whole soybean product. Its sticky muci-lageous substance on the surface of soybeans is its characteristic. It is produced by fermenting cooked soybeans with Bacillus natto for a brief period. It has a short shelf life. Table 44 lists the basic steps in the manufacture of ordinary natto. For detailed information on ordinary natto, please refer to the Chapter 30 in this book and the references in this chapter 34,36,41 . Hama-natto is fermented whole...

Future Trends

The market for probiotic drinks is booming, and clinical work with probiotics continues to provide support for their benefits. Yakult, from Japan, is the world's largest probiotic dairy beverage, followed by Actimel from Danone 81 . The dividing line between yogurt and cultured milks is becoming thinner. Probiotic strains may become the sole fermenting agents in yogurt and fermented milk 82,83 . Biogaia and Farm Produce Marketing Ltd. have signed an agreement to market and sell drinkable yogurt...

Molds Used for Dairy Products

Penicillium Camemberti Mold

The use of molds such as Penicillium roqueforti and Penicillium camemberti has a long history in the production of cheese, and their use as starter cultures goes back to the beginning of the 19th century. P. roqueforti is used as a secondary starter culture in the production of blue-veined cheeses, but it may also occur spontaneously in a number of other foods, and for some types of cheeses it is regarded as a contaminant. The fact that P. roqueforti is able to grow at high NaCl and low O2...

The Fermentation Of Vegetables

At present only cabbage sauerkraut and Korean kimchi , cucumbers pickles , and olives are of real economic importance. In this chapter, the discussion is focused on these vegetable products. In addition to these vegetables, fermented carrots, the potential new products, and fermented bamboo shoots will be described. Sauerkraut is a fermented product made from fresh cabbage. In the cabbage fermentation process lacti acid bacteria are favored. The addition of 2.25-2.5 salt restricts the...

Douchi A Introduction

Flow Chart Douchi Fermentation

Douchi is a Chinese fermented soybean product. It is very similar to the Japanese hamanatto. Douchi can be made from black soybean preferred , or soybean. One kind of douchi, sometimes called yinshi, is the dried residual black soybean koji starter in the manufacturing of Yinyui pot bottom oil or pot bottom excrement, one kind of soy sauce made from black soybean, Glycine max L. merri var. o au . Good-quality douchi is made by proper control of the bean soaking and steaming processes so that...

Steamed Bread Mantou

Steamed bread is common in the Chinese community. Plain steamed bread is consumed as the major staple in the northern provinces of China. However, stuffed steamed breads are Table 36 Various Breadmaking Processes Straight dough baking process Weigh out all ingredients Add all ingredients to mixing bowl Mix to optimum development First fermentation, 100 min., room temperature, or at 27 C for 1.5 hr Punch Second fermentation, 55 min, room temperature, or at 27 C for 1.5 hr Divide Intermediate...

Stabilizers

The set yogurt gel structure results from an acid-casein interaction in which casein micelles at or near their isoelectric point flocculate and the colloidal calcium phosphate partially solubilizes as acidity increases. During the fermentation of milk, the pH gradually declines to around 4.5 and destabilized micelles aggregate into a three-dimensional network in which whey is entrapped 43,44 . Appearance of whey on the surface of yogurt gel is due to syneresis, separation of serum from curd. In...

Anticancer Effect of Kimchi

Kimchi showed antimutagenic activities against aflatoxin B1 in Ames test, SOS chromotest in vitro 94-96 . The kimchi extract also showed antimutagenic activity in the Drosophila wing hair spot test in vivo 97 . Kimchi also exhibited anticlastogenic activity in mitomycin C-induced mice, using the in vivo supravital staining micronucleus assay 98 . C3H 10T1 2 cells are mouse embryo cells that form foci in culture media when exposed to carcinogens. The foci, developed as type II and type...

Chaotofu Or Stinky Tofu

Chaotofu or stinky tofu is one of the traditional Chinese soy foods. It is still made by the traditional, household, open-fermentation method. The tofu is soaked in special stinky brines for 4-6 hr, to conduct the brief fermentation. The stinky brine is made by letting the various ingredients in the brine carry out a natural fermentation with production of a strong stinky odor. These ingredients can be a various vegetables such as amaranth leaves, bamboo shoots, and winter wax melon, b salted...

Yogurt Fermentation

Yogurt fermentation is a homolactic fermentation. Glucose metabolism by ST, LB, and Lb. acidophilus proceeds by the EMP pathway. Lactose utilization in ST, LB, and bi-fidobacteria involves lactose transport into the cells via cytoplasmic proteins permeases . This translocation of lactose takes place without its chemical modification. This unphos-phorylated lactose is hydrolyzed by h-galactosidase to glucose and galactose. Glucose is catabolized and galactose is secreted from the cells 23,53 ....

Microorganisms and the Characteristics of the Fermentation

Kimchi Fermentation Temperature

The fermentation of kimchi is carried out through a naturally controlled brining process. During kimchi fermentation, microorganisms should be tolerant to salt, acidity, anaerobic conditions, and endogenous antimicrobial compounds in the ingredients. The main microorganisms involved in kimchi fermentation are LABs, which are facultative anaerobes, microaerobes, or anaerobes. Several factors, such as salt concentration, temperature, pH, microorganism population, and air exposure control the...

Dongchimi

Dongchimi, a whole oriental radish 12-15 x 7-10 cm kimchi, requires a large quantity of seasoned water. Whole radishes are salted with dry salt and then rinsed. The rinsed uncut radishes are mixed with other ingredients shown in Table 3 in a large quantity of 3 to 4 percent brine solution and then fermented in a crock, completely immersed in the mixed ingredients and water. Green onion, garlic, and ginger are the main subingredients for dongchimi preparation. However, pears, fermented green...

Conclusions And Perspectives

At present, choices of packaging materials and methods are primarily based on practical experience and or empirical methods. However, it is crucial to commercial viability to target research and development activities on interactions between packaging, the surrounding headspace, and the product. Different types of cheeses call for different packaging concepts hence, in-depth knowledge is required of the most important quality changes taking place in the various types of cheese in order to...

Miscellaneous Issues And Problems Of Modernday Tempeh Production And Incubation

Tempeh Manufacturing

The incubation of tempeh is a delicate balance of temperature, airflow, hole size on bags or trays, and relative humidity. Some common problems observed are as follows 1. Hole size in incubation bags. This is an important feature and somewhat varies based on the incubator that the product is placed in. If the airflow, temperature, and humidity are all adequately controlled, it is possible to get away with a larger perforation than in an incubator with inadequate controls. As a rule, 1.5 mil...

Sour Soymilk And Soy Yogurt

Certain lactic acid bacteria have the ability to grow on dairy milk to produce various types of fermented dairy products, including acidophilus milk sour milk , cultured buttermilk, yogurt, cheese, and other cultured milk products. The microbial action not only increases the shelf life and nutritional value of these products but also makes them more pleasant to eat or drink. Soymilk resembles dairy milk in composition. Lactic acid fermentation of soy milk produces such products as sour soymilk,...

The History Of Tempeh In Indonesia And The United States

Tempeh is unique among soyfoods in that it did not originate in China or Japan. It originated on the Island of Java in Indonesia prior to 1800, and maybe as long ago as a thousand years. Not much is known about the origins of this food except that it was part of a group of fermented foods that were developed by people with no scientific background in food sciences or fermentation. Tempeh was made not only on soybean substrates but on a variety of agricultural by-products such as peanut and...

Purpose Of Using Perforated Container Koji Fermentation

Cooling And Drying Douchi

Salt Either crude or refine salt is suitable for manufacturing douchi Yinshi . The amount is about 20 of that for black soybeans. c. Glutinous Rice In the manufacturing of yinyui, about 1-2 glutinous rice or Taiwanese rice is used. The purpose is to provide some stickiness in the final product. In the manufacturing of douchi only, about 0.3 of roasted or pan-fried wheat flour is used in the preparation of the starter. d. Seed Starter Koji The seed starter is either Aspergillus oryzae or...

The Classification Of Kimchi And Raw Ingredients

Many types of kimchi are available depending on the raw ingredients used, processing methods, harvest seasons, and geographical regions. Although baechu Korean cabbage and radish are the most widely used in the making of kimchi, other vegetables are used depending on their seasonal availability. Because of the cold northern, and the mild southern Korean winters, the kimchi prepared in the north contains less salt, whereas the kimchi in the south requires more salt for long-term preservation....

Milk Treatment

Vibratory Strainer Cheese

Removal of Undesirable Microorganisms The fermentation of the milk itself will often inhibit the growth of many undesirable bacteria spoilage or pathogenic bacteria , but in order to be sure and to avoid disadvantageous bacterial enzymatic activities, many producers prefer to inactivate or remove contaminating flora. This may prolong the shelf life of the cheese and protect consumers from illness. Inactivation is commonly performed by heat treatment pasteurization of the milk e.g., 70-72 C...

Traditional Starter Koji Making Procedures

Koji Room The beds in the koji room for making koji should be made of stainless steel with the exception of black bean soy sauce. The frames should be made of stainless steel or other corrosion-resistant materials. The double-walls of the koji room can be made of wood, bricks, concrete, lime panels, or thick panels, and can be filled with rice bran to maintain the temperature. The insulation materials can also be asbestos or aluminum foils. The floor in the room should be made of concrete....

Lisbeth Meunier Goddik

Oregon State University, Corvallis, Oregon, U.S.A. Sour cream is a relatively heavy, viscous product with a glossy sheen. It has a delicate, lactic acid taste with a balanced, pleasant, buttery-like diacetyl aroma 1 . Various types of sour cream are found in many regions of the world. The products vary in regard to fat content and by the presence or absence of nondairy ingredients. Furthermore, both cultured and direct acidification is utilized to lower pH. This chapter will cover sour cream as...

Standard Yogurt Mix Elements and Processing Parameters

Yogurt may be classified as plain, extract- or concentrate-flavored vanilla, lemon, etc. , sundae-style fruit-on-the-bottom or fruit-on-top , Swiss-style prestirred, preblended, or French , portable, drinkable, extra-creamy, whipped, or concentrated. Each yogurt style will be discussed separately in the following pages, but because yogurt mix processing is common to all yogurt-based products, yogurt mix elements and processing parameters will first be generalized in this section. Equipment...

Vacuum Packaging

Perhaps the most simple solution to limit or delay the adverse effect of oxygen in food products is the use of vacuum packaging. This technology is based on the reduction of the oxygen available in the headspace of the package by decreasing the headspace volume and or total pressure. Although some authors include vacuum packaging among the MAP technologies, the headspace composition in the package is identical to that of the external environment. In vacuum packaging, the food is introduced in a...

Thermophilic Lactic Acid Bacteria

Protocoop Ration

The thermophilic lactic acid bacteria are best known as starters for fermented milks. Several varieties of fermented milks originate from countries in Asia Minor and the Balkans e.g., Bulgarian yogurts . These yogurt products have emerged from spontaneous acidification of raw milk by indigenous organisms and have now been developed into mi-crobiologically well controlled industrial processes. The two most frequently used starter bacteria are classified as Lactobacillus delbrueckii subsp....

Microflora in Koji and Moromi

There are several contaminating microorganisms in koji, such as Micrococcus, Streptococcus, Lactobacillus, and Bacillus. However, these contaminants are not resistant to the high concentration of salt. Ishigami and Ishikawa 37 isolated some characteristic yellow-green Aspergillus strains, which produced prominently echinulate conidia and smooth-walled codiophores, from koji used in the production of soy sauce. They reported the Aspergillus strains to be a new species, Aspergillus sojae. The...

Basic Changes In The Tempeh Fermentation Process

Flow Chart Tempeh

What happens during the fermentation of soybeans into tempeh Generally it is agreed that not only is the flavor, aroma, and texture of plain cooked soybeans enhanced during the fermentation process, but there are several nutritional benefits derived in the process as well to make the beans more easily assimilated by the human body. This is done by the main mold Rhizopus oligosporus, and other minor organisms or their enzymes hydrolizing proteins, carbohydrates, and fats to create smaller and...

ByProduct Utilization

Soy Sauce Filter Cake Prepare a 20 liter solution with 1.5-2.0 kg salt and 20 mL glacial acetic acid. Add 10 kg of soy sauce filter cake and let it dissolve. Let it sit overnight and then press the mixture to recover the secondary soy sauce. This secondary soy sauce has less taste and odor compared to raw soy sauce. Therefore, it cannot be marketed directly as soy sauce. It has to be mixed with raw soy sauce or amino acid liquid protein hydrolysate , sweeteners, and caramel in proper ratio...

Cheese Production Quality Control and Sanitation

The production of cheese is a process of concentrating milk by the interaction of the milk, starter cultures, and, in most cases, rennet. Traditionally, cheese has been produced in small vats, but during the past 3 to 4 decades, processing has become increasingly industrialized. Before industrialization, little attention was directed toward the hygienic aspects of cheesemaking, partly because the batch sizes were small and partly because methods of analysis were not well developed consumption...

Acid Sanitizers

Acid sanitizers are considered toxicologically safe and biologically active and are frequently used to combine the rinsing and sanitizing steps. Organic acids such as acetic, peroxyacetic, lactic, propionic, and formic acid are most frequently used in meat sanitation. The acid neutralizes excess alkalinity that remains from the cleaning compounds, prevents formation of alkaline deposits, and sanitizes. These compounds are especially effective on stainless steel surfaces or where contact time...

Microorganisms A Yeast Molds and Bacteria

A large variety of microorganisms have been employed in food fermentations. Yeast and mold species commonly used are listed in Table 2, and bacterial species are listed in Table 3. The two lists represent a compilation of the species found in commercially available cultures 2-10, personal communications by H. Heap and M. B. Prevot, 2002 as well as those commonly found in food fermentations 11-14 . The lists are not complete with respect to species that are only occasionally found in fermented...

Glutaminase

Green vegetable proteins such as soybeans and wheat contain quite a lot of glutamines instead of glutamic acid, glutaminase in koji deserves special mention. Glutaminases are used in the hydrolysis of vegetable proteins to produce L-glutamic acid, which imparts a ''umami'' taste in soy sauce and improves the flavor 52 . Production of glutaminase by yellow-green aspergilli is much larger in a solid culture than in a liquid one. Koji is the most adequate enzyme source for the hydrolysis of cereal...

Processing Equipment And Milk Handling Prior To Yogurt And Sour Cream Production

The equipment needed for processing yogurt and sour cream is interchangeable, so both products may be manufactured at a single facility. Necessary components of the processes include holding tanks for raw ingredients and equipment for separation, standardization of the fat content, homogenization, heat treatment pasteurization , culture preparation if direct-set cultures are not used , and inoculation, packaging, and storage. For production of Grade A products, milk suppliers and processors...

Protein Denaturation and Starch Gelatinization

In koji preparation, soybeans are soaked in water and then cooked under pressure in a retort or a continuous cooker. The wheat is heated in a continuous roaster with hot air at 150 C for 30-45 sec at atmospheric pressure. In the making of regular soy sauce, the cooked soybean or defatted soy flakes are mixedwith an equal amount of roasted wheat and then inoculated with 0.1-0.2 of starter mold Aspergillus oryzae or Aspergillus sojae . Extrusion cooking at elevated temperature of cereal raw...

Pasteurization and Processing

After the raw soy sauce and the secondary soy sauce are mixed, the pasteurization of this ''raw'' soy sauce through either plate or tube heat exchanger to 87-89 C to inactivate the molds, yeasts, and bacteria is a very important step. a. Purpose of Pasteurization The purpose of pasteurization is to a ''mature'' the soy sauce flavor by removing the undesirable raw soy sauce flavor and induce the appetizing flavors such as aldehydes and acetals b kill off all the living microorganisms in the...

Adjunct Cultures

The production of Cheddar-type cheese, unlike many other cheese varieties, does not require the use of secondary cultures. However, adjunct cultures offer the means of improving and accelerating flavor development in a controlled manner 24,25 . Adjuncts evaluated in Cheddar cheese production include both viable and attenuated preparations of Lactococcus spp. and Lactobacillus spp. 26 . Attenuated preparations, produced by physical, chemical, or enzymic treatments, are unable to grow in the curd...

Amino Acid Catabolism

The starter lactococci and mesophilic lactobacilli, as discussed, are involved in the release of peptides and free amino acids from casein during the ripening of Cheddar cheese. Although these products of proteolysis contribute to the flavor, attempts to increase their formation by overexpression of enzyme activity or the addition of free amino acids to the curd at the manufacturing stage have not been successful in flavor enhancement. The implication, therefore, is that amino acid...

Homogenization

Tetra Pak Pasteurizer

Homogenization is a critical step in the process of making high-quality yogurt or sour cream. The milk fat globules in raw milk may be as large as 2.0-20.0 Am in diameter 17 . At that size, and in their raw state, fat globules tend to rise to the surface and clump or coalesce. Homogenization is used to stabilize milk fat against gravity separation. The process of forcing fat globules through tiny holes under high pressure breaks the large globules into smaller ones, about 0.1-3 Am in diameter,...

Quality of Milk for Cheddar Manufacture

During The Cheddar Process

The quality of milk used in Cheddar manufacture influences the cheese yield, the flavor, and the texture character of the final product. The most important milk constituents in terms of cheese yield and texture are the fat and casein content of the milk the microbiological quality of the milk 6,7 and the presence of indigenous milk enzymes 8 have an impact on the ultimate flavor of the cheese. The breed of cow, stage of lactation, and the type and level of feeding all influence milk composition...

Mycotoxins

The production of mycotoxins depends on the nutritive media, pH, aw, temperature, and time of storage. Growth of undesirable toxinogenic molds must be prevented in mold-ripened sausages to eliminate the risk of mycotoxin and antibiotic formation 13 . The color green, black, violet, etc. will also vary depending on the type of mold growing on the surface. Toxinogenic molds may be prevented with antifungal smoke constituents smoked sausages , growth of suitable nontoxic mold strains mold-ripened...

Soy Sauce

Soy sauce is a dark-brown liquid made from a mixture of soybeans and wheat, mostly through natural fermentation. It is known as jiangyou Mandarin or chiangyu Cantonese in China, meaning oil from jiang a fermented food paste , and shoyu in Japan. Discovered in China more than 2500 years ago, soy sauce is one of the world's oldest condiments. As an all-purpose seasoning, soy sauce offers a wide range of applications. It not only contributes a unique flavor profile to traditional Asian foods but...

Citrate Metabolism

Homofermentative Lactose Metabolism

Citrate is present in only low levels 0.15-0.2 in milk and O-type starters do not include the citrate utilizing Lc. lactis subsp. lactis biovar diacetylactis. Diacetyl, an end product of citrate catabolism, however, is an important flavor component in Cheddar cheese 17 . Figure 2 Pathway of lactose metabolism in cheese LAB. Homofermentative and heterofermenta-tive routes are indicated by intact and broken lines, respectively. Figure 2 Pathway of lactose metabolism in cheese LAB....

Benefits of Prebiotics

Prebiotic fermentation leads to health benefits such as increased fecal biomass and increased stool weight and or frequency. Prebiotics are fermented by bifidobacteria with the production of short chain fatty acids SCFA , mainly acetate, propionate, butyrate, hydrogen, and carbon dioxide. Production of SCFA leads to lower pH in the colon, which facilitates absorption of calcium, magnesium, and zinc 18,73 . Lower pH also restricts pathogenic and other harmful bacteria, thus reducing or...

Chemistry And Biochemistry In Soy Sauce Manufacturing A Major Chemical Composition of Soy Sauce

Free amino acids and peptides may be derived from the enzymatic digestion of soy and wheat protein via proteolytic enzymes. Sugars are the degraded products from carbohydrate materials by the amylolytic enzymes. Koji is a source of these proteolytic and amylolytic enzymes. Macerating enzymes are very important for the solid-liquid separation. Free sugars arabinose, mannose, galactose, xylose are the digested products from the middle lamella materials by the macerating enzymes. In addition to...

Pressing

In the past, cloth bags of 17 cm width x 70 cm length bags were used now nylon bags to hold the fermented mash for pressing. The filled bags are laid flat in a hydraulic press overnight for gravitational filtration. The pressed bags are then piled on trays for final pressing under pressure. The soy sauce will drip out slowly. More recently, the trend is not to use bags but to use nylon sheets to hold the fermented mash. For each nylon sheet, 12 kg of fermented mash is placed inside. A pile of...

Viruses In Fermentation

Viruses are infective microorganisms that are approximately 1 100 to 1 10 the size of bacteria and can be seen only with an electron microscope. They cannot reproduce outside of another organism and are obligate parasites of all living organisms, such as bacteria, fungi, algae, protozoa, higher plants, and invertebrate and vertebrate animals. When a protein cell becomes attached to the surface of the appropriate host cell, either the host cell engulfs the virus particle or the nucleic acid is...

Iintroduction

Cheddar is a low-moisture hard-pressed cheese that originated in Somerset, England. The historical development of Cheddar from traditional farm production in the 16th century to industrial-scale manufacture has been reviewed by Rance 1 . Cheddar cheese is produced extensively throughout the world today. The United States of America, the United Kingdom, Canada, Australia, Ireland, and New Zealand are the main producers 2,3 . During 1999 the total production of Cheddar worldwide exceeded 1.9...

Cheddar and Pasta Filata Cheese Provolone Mozzarella and Kashkaval

The curd grains are separated from the whey, and the curd is left for a few hours for continued acidification cheddaring , until a pH value of about 5.1 to 5.3 is reached. Then the curd is milled into chips. For Cheddar chips, is added salt 2-2 2 . Some of the whey, which has dissolved about 25 of the added salt, is squeezed out of the chips the remaining 75 of the salt will be absorbed in the cheese. Finally, the curd is hooped, pressed, wrapped in plastic film, and packed in cartons and...

Semisolid Cultured Dairy Products A Introduction

Fermented semisolid dairy foods have a long history of consumption worldwide. This category of dairy foods, which includes yogurt, sour cream, fromage frais and many variations, continues to show increased sales because of the healthful reputation of these products and their convenience. The 2.9 billion yogurt industry saw a 10.5 increase in sales from 1999 to 2000 1 . Within the yogurt category, new product entries are continually appearing in marketplaces that promote probiotic-enhanced...

Mesophilic Lactobacilli

Although mesophilic lactobacilli are undoubtedly inhabitants of raw milk and the dairy environment, upon acidification of raw milk they are frequently overgrown by strong acidifiers of the genus Lactococcus. However, they do gain access to the cheesemaking process, because they are often found as secondary flora during the ripening of different cheese varieties. This is especially true for raw-milk cheese, but mesophilic lactobacilli are also common in cheese manufactured with modern...

Quality Defects

The background of quality defects can be found in use of poor raw materials, in technological failures, and in storage abuses. Some of the more common faults are discussed below. Color defects can be caused by insufficient amount or absence of curing salt by mistake, but mostly by smoking or drying failure. If sausages are smoked with wet surfaces or if surfaces are wet for long, brownish-grayish discoloration occurs, which is most of the time irreversible. Odor defects can be caused if surface...

Starter Culture Propagation

These days, yogurt manufacturing plants are large and highly automated. Trouble-free functioning of these operations require predictable and dependable starter culture performance in the context of types of products and their sensory attributes. Following are some helpful hints. 1. Milk should be of good microbiological quality, free of antibiotics and inhibitors of bacterial origin. 2. Fresh milk heat-treated at 90 to 95 C for 5 min or 85 C for 30 min tends to give a balanced growth with a 1 1...

Ripening

During the ripening phase, whereby the product is stored in appropriate thermohygrometric conditions temperature, relative, humidity , an evolution takes place of the microbiological and enzymatic processes responsible for the preservation of a salami and for the formation of its main sensory properties 18 . In order to optimize the various processes, this stage is normally divided into several substages, characterized by differing values of the thermohygrometric parameters. As a general rule,...

Lipolysis

The limited lipolysis that occurs during the ripening of Cheddar cheese manufactured from pasteurized milk is probably effected by the lipolytic enzymes of the starter lactococci and nonstarter lactobacilli, although LAB are generally only weakly lipolytic. Screening studies using natural substrates, triglycerides, and synthetic chromogenic substrates 58 have confirmed the presence of lipase 121-123 and esterase activities in mesophilic 67,123-125 and thermophilic 126,127 dairy lactobacilli. In...

Semisolid Cultured Dairy Products Packaging Quality Assurance and Sanitation

Polystyrene Structure Yogurt Cup

Oregon State University, Corvallis, Oregon, U.S.A. I. PACKAGING OF SEMISOLID FERMENTED DAIRY PRODUCTS A. Introduction Packages play an important role in quality conservation of semisolid fermented dairy products. Packaging is very important and demanding for perishable cheese products such as fresh cottage cheeses. Well-designed packages help to extend shelf life, improve quality, and ensure safety of products. These benefits can be used to reach a higher level of flexibility in the...

Nonstarter Lactic Acid Bacteria NSLAB

The industrial-scale manufacture of Cheddar cheese is a rigorously controlled process that utilizes pasteurized milk in dedicated plants under hygienic conditions. However, despite the application of stringent precautions during cheesemaking, a secondary nonstarter bacterial population develops in the curd from adventitious LAB contaminants present initially in the milk, dairy plant, and surrounding environment. The nonstarter lactic acid bacteria NSLAB are initially present at levels of 102...

D

Glu, glucose gal, galactose lac, lactose EMG, Embden-Meyerhof glycolytic pathway Lc. cremoris, Lactococcus lactis subsp. cremoris Lc. lactis, Lc. lactis subsp. lactis citrate- Lc. diacetylactis, Lc. lactis subsp. lactis biovar. diacetylactis Leuc. cremoris, Leuconosstoc mesenteroides subsp. cremoris glu, glucose gal, galactose lac, lactose EMG, Embden-Meyerhof glycolytic pathway Lc. cremoris, Lactococcus lactis subsp. cremoris Lc. lactis, Lc. lactis subsp. lactis citrate- Lc. diacetylactis, Lc....

Vformulationmixingstuffing

One of the most important considerations for semidry sausages during formulation, mixing, and stuffing into casings is good temperature control of the meat ingredients. Fresh unfrozen ingredients must be as cold as possible, preferably 5 C to 2 C prior to the first grinding or chopping treatment. Frozen meat is often blended with unfrozen meat to maintain low temperatures. The primary purpose of the low temperature is to maintain clearly defined fat particles and a sharp fat-to-lean color...