Fermentation

Cheese

Can be made from the milk of goats, sheep, water buffalo, mare and yak. In the U.S most cheese is made from pasteurized whole cows milk

Focus on fruit and vary your veggies

Focus on fruits: fresh, canned, frozen or dried choose whole fruit over juice Vary your veggies: dark green and orange vegetables, and legumes. Consume a variety Naturally low in fat and calories, high in fiber and free cholesterol! Americans consume a limited variety of fruits and vegetables

Fruits and Veggies as plant structures

Fruit: a seed and its covering. Cherries, apples, pears Vegetables: A cultivated edible part of a plant - seeds and pods (peas and beans) - bulbs, roots, tubers (onions, carrots, potatoes) - flowers, buds, stems, leaves (broccoli, lettuce, celery, spinach) Fruits that act like vegatables: cucumber, tomatoes eggplant, avocado Vegetables to be fruit: rhubarb

4 Stages of Plant development

Growth: a characterized by cell division, enlargements and differentiation Maturation: is characterized by the initiation of biochemical changes: a drop in pH and an increase in reducing sugars; a drop in chlorophyll and an increase in other pigments Ripening: seed maturation, completion of color changes, softening, changes in carbohydrates, and production of volatile flavors Senescence: marked by degradation and death

Food Fermentation: Review

In fermentation: micro organisms anaerobically convert sugar to acid or alcohol, sometimes with the production of carbon dioxide Foods produced by bacterial fermentation: yogurt, vinegar, and summer sausage. Food produced by yeast fermentation: beer, wine, and bread. Tempeh: mold fermentation Kefir: product of mixed fermentation

Controlled Fermentation : Cheese

Manufacture is a controlled bacterial fermentation reaction. An added starter culture converts milk sugar (lactose) to lactic acid

Pressing and Ripening

Ripening: a controlled process lasting for 1 month or several years. lactose -> lactic acid and carbon dioxide fats -> fatty acid proteins -> smaller amino acid chains Sharp cheddar is aged for 1 year

The fermentation reaction

Sugar -> 2 co2 + acid or alcohol

Tempeh and Kefir

Tempeh: is a product of mold fermentation. Soybeans are inoculated with a mold, Rhizopous oligosporus, and after a week of fermentation the soybean are knit together into a tight mass Kefir: is produced by mixed fermentation. A yeast and a bacteria work together to ferment milk sugar and produce acid and carbon dioxide

Two types of fermentation reaction

natural and controlled

Sauerkraut

natural fermentation of cabbage. There are two bacterial species involved in the production of saurerkraut

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where one microorganism grows and makes it suitable for growth of a second microbe.

Cheese Manufacturer : Milk

- Milk can vary in composition - the Fat content of milk influences texture and flavor - Milk may be used straight, skimmed, or enriched with cream. - the Source of the milk influences the taste and texture of the cheese

Cheddar Cheese: Fermentation

- Pasteurized milk is mixed with a bacterial starter - Lactic acid bacteria ferment lactose to lactic acid - Annato (colorant) is added - Rennet (coagulant) is added - Acid produced during fermentation lower the pH

Pasteurized processed cheese

- Processed cheese: can not actually be called cheese, but it is made from cheese

A further look at ripening

- The starter bacteria are generally the ripening agents in cheese - Swiss cheese: has a bacterium added that produces gas and proprionic acid - Roquefort:and Stilton are 'blue 'cheeses with a penicillium mold added for flavor development. - Camembert and Brieare surface-ripened with a white penicillium mold.

Key step in Sauerkraut manufacture

1) cabbage is grated or chopped & 2.5% salt is added. Salt selects for the leuconostoc bacteria and draws sugar out of the leaves 2) The cabbage/salt mixture is placed in an air-tight contained and stored at 70 degrees F 3) Bacteria ferment the sugar and produce acid 4) Once the pH drops to 3.6, Lactobacillus grow and further drop the pH to 3.4

Date taken

10.16? Unit 2, class 1

Bread, Vinegar, Summer Sausage

Bread: yeast break down starch to glucose and ferment the glucose to carbon dioxide Vinegar: Bacteria ferment ethanol to acetic acid Summer Sausage: Bacterial starter ferments added sugar and produces acid

Yogurt Beer and Wine

Yogurt: is produced from milk by bacterial fermentation. Acid is produced and a protein gel is formed Beer and Wine: produced by yeast fermentation

Shelf life

is extended due to lower pH and lower water activity. There are changes in texture and flavor during fermentation. Cheese can be made from a wide variety of milk types

Fermentation

encourages the growth of good microorganisms while preventing growth of spoilage or disease causing microbes

Natural fermentation

fermentation reaction utilize microorganisms naturally existing on plant or animal food products for the fermentation reaction (sauerkraut)

Controlled fermentation

fermentation reaction utilized added microorganisms so that a desired product is produced (cheese, beer, bread, wine)