Fermented dairy foods

dairy foods

1. Fermented dairy products Guided by Asst prof. Shital Deshmukh Presented by Mamta Sahurkar Laxminarayan institute of technology, Nagpur

2. FERMENTED FOODS A variety of foods are produced by fermentation. Initially it was noted that natural growth of microorganisms on cereals improved their nutritive value. Later emphasis was given on obtaining quality product from this process. Later the microorganisms were isolated and strains were improved

3. ADVANTAGES OF FERMENTED FOODS Improved flavour Elimination of undesirable flavour Improvement in texture of foods Enhanced nutritional value Increased digestibility Reduced cooking time Valuable supplements

4. CHEESE Cheese is the curd or substance formed by the coagulation of milk of certain mammals by rennet or similar enzyme in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, warming and pressing which has been shaped in mould and then ripened by holding for sometime at suitable temperature and humidity.

5. CATEGORIES OF CHEESE Different ways to categorize cheese might include: Coagulation type Ripening method Texture

6. Coagulation type 1.Acid only: They utilize an acid only for coagulating the protein in the milk.Theese cheese typically have high moisture and contain significant quantities of residual lactose.eg: Cottage cheese, Cream cheese. 2.Heat and acid They have a heat step in the precipitation of casein protein of milk. Because of the heat step, these cheese are typically a bit lower in moisture and lower quantities of residual lactose.Eg Ricotta 3.Acid and enzymes Acid is produced by added or naturally occurring lactic acid bacteria and coagulating enzyme is added to form curd. The amount of residual lactose is usually very low.

7. B) RIPENING METHOD CHEESE TYPE RIPENING METHOD EXAMPLES Fresh unripened cheese Not aged and consumed shortly after manufacture Cottage Soft surface mold ripened cheese Use LAB to produce acid in milk and an enzyme to cause coagulation of milk protein Camembert Internally mold ripened Ripened by growth of blue green mold Penicillium roquefortii.Curd is formed by acid produced from bacteria and coagulation occurs by addition of rennet Roquefort

8. Surface bacteria ripened Rely upon the surface smear of bacteria and yeast to form flavour and texture of cheese Limburger Internally bacteria ripened stirred curd They have acid produced by LAB and rennet curd formation followed by washing of curd to reduce acid development Cheddar Internally ripened curd Rely upon LAB and Rennet to form curd Cheddar Internally ripened secondary culture Secondary culture of bacterium that utilizes lactic acid to produce carbon di oxide is added. CO2 forces open the eyes of holed cheese. Swiss

9. TEXTURE Very hard ( grating ) : moisture < 35% on matured cheese and ripened by bacteria e.g. parmesan, romano . Hard : moisture < 40% Ripened by bacteria, without eyes : cheddar Ripened bacteria, with eyes : swiss

10. Semi-hard : Moisture 40.4 % Ripened principally by bacteria : brick Ripened by bacteria and surface microorganisms : Limburger Ripened principally by blue mould Soft : Moisture 47% Unripened : cottage Ripened : Neufchatel

11. Standards of Cheese Type of cheese Moisture ( % ) Milk fat ( % ) Hard pressed cheese 39 48 Semi hard cheese 45 40 Semi soft cheese 52 45 Soft cheese 80 20 Extra hard cheese 36 32 Pizza cheese 54 35

12. Cheese is produced from milk. This is carried out by a process of dehydration wherein casein and fats are concentrated 5-15 fold. Cheese production is very complicated and broadly involves four stages: 1.Acidification of milk. 2.Coagulum formation. 3.Separation of curd from whey. 4.Ripening of cheese.

13. Chemical Composition of Cheese Constituents Cheddar Cottage Moisture 36.8 69.8 Fat 33.8 1.0 Protein 23.7 23.3 Ash and salt 5.6 1.9

14. milk Cheese milk Selection Pretreatment standardization Addition of : Starter culture ( acidification ) Colour ( optional) cacl₂ (optional) Coagulation ( rennet or acid ) Coagulum Cut coagulum Stir Heat Acidification Separation of curd from whey Curd

15. Setting of Curd without stirring Cutting into block Acidification Special operations ( eg. Cheddaring , stretching) Salting Moulding Pressing Milling

16. Cheese curd block Packaging Ripening Cheese

17. HEALTH BENEFITS OF CHEESE Helps prevent cancer. Strengthen bones and cartilages. Excellent food for gaining weight. Beneficial in maintaining healthy and strong teeth. Promotes deposition of calcium and phosphorous in teeth. Reduces risk of osteoporosis in post menopausal women.

18. YOGURT Stacy Greaver

19. What is yogurt? Yogurt is a controlled fermentation of milk product in which a mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus ) and Streptococcus thermophiles produce lactic acid during fermentation of lactose.

20. The lactic acid lowers the pH. and makes it tart and causes the milk protein to thicken. The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible. In addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.

21. Composition of Yogurt Constituents Whole milk yogurt (%) Skim milk yogurt (%) Water 85-88 90-91 Fat 5-8 0.05-0.1 Protein 3.2-3.4 3.3-3.5 Lactose 4.6-5.2 4.7-5.3 Lactic acid 0.5-1.1 0.5-1.1 Ash 0.7-0.75 0.7-0.75

22. Types of Yogurt Set Yogurt- this type of yogurt is incubated and cooled in the final package. Firm “jelly like” texture. Stirred Yogurt- incubated in a tank and final coagulum is broken by stirring before cooling. Less firm then set yogurt (like a thick cream). A little reformation of coagulum will occur after packaging . Drinking Yogurt- also has coagulum broken before cooling. Very little reformation of coagulum will occur.

23. Types of Yogurt (continued) Frozen Yogurt- Incubated like stirred yogurt. Cooling is achieved by pumping through a freezer like ice cream. Has a texture like ice cream. Concentrated Yogurt- incubated like stirred yogurt. After coagulum is broken, some water is boiled off. Produces rough and gritty textures . Flavored Yogurt- Flavors are added just before yogurt is poured into pots. Add in usually contain about 50 % sugar.

24. Health benefits of yogurt It is easier to digest than milk It is packed with vitamins It is a rich source of protein It may help to lose weight It boosts immune system It is good for digestive system It is good for bones It may help lower blood pressure

25. Shrikhand

26. It defined as a semi solid product obtained by draining off the whey from the curd prepared by acid fermentation of cow’s/buffalo’s/mixed/skimmed/standardized milk or reconstituted milk. Shrikhand is the product obtained from chakka or skimmed milk chakka to which milk fat is added. It shall not contain any added colouring and artificial flavouring substances. It is prepared by mixing chakka (strained curd) with sugar, colour, flavour, spices and other ingredients like fruit pulp, nuts etc. to form soft homogeneous mass. It is very popular in the state of Gujarat, Maharashtra and part of Karnataka. Shrikhand

27. Chemical Composition of Shrikhand Constituents Shrikhand Full cream Shrikhand Total solid 58.0 58.0 Milk fat 8.5 10 Milk protein 9.0 7.0 Sucrose 72.5 72.5 Total ash 0.9 0.9

28. Manufacturing process of shrikhand

29. Skim milk of T.S. 0.13% lactic acid, 6.7 pH Heat treatment 85ᵒc for 30 min Cooling to 30ᵒc Inoculation ( L.Lactis + L.LactisVar. Diacetilactisis 1.0-1.5% ) Incubate for 10 to 12 hr Dahi 0.9% LA and 4.6 pH

30. Whey Basket centrifuge for 90 min at 30ᵒc Chakka of 25% T.S. Planetary mixer (for 40 min) Shrikhand (pH 4.4 to 4.6, T.A 1.03 to 1.05%, fat 5-6%, protein 6.5-7%, sucrose 40-43%, ash 0.49-0.53, T.S 57-60% ) Packaging at room temperature and cold storage ( <7ᵒc ) Cream 80% fat 2.4kg, sugar 80% w/w of chakka, cardamon 1g/kg of chakka Titratable acidity 2.1 to 2.2%, pH 4.4-4.6

31. Health benefits of Shrikhand Vitamin B helps to absorb calcium from whatever you consume. Vitamin B is also known to aid in digestion. Helps skin to gain softness and smoothness Cools body during summer Helps to keep full for a longer time To keep hair nourished and removes dandruff

32. Paneer

33. Paneer Paneer is an acid coagulated product when standardized milk coagulated with the permitted acids at specified temperature. Paneer has firm, close, cohesive and spongy body and smooth texture. Paneer is mainly prepared from buffalo milk. Paneer is characterized by a mild acidic flavour with slightly sweet taste, and a soft, cohesive and compact texture. Growth rate of paneer production is 13 % annually . .

34. Chemical Composition of Paneer Constituents Cow Buffalo Total solid 48.74 49.93 Fat 22.46 28.86 Protein 21.23 16.07 Lactose 2.52 2.33 Ash 2.53 2.67

35. M ilk Standardization Fat-5.8%, SNF-9.5%Or Fat : SNF = 1:1.65 Heating to 90ᵒc Cool to 7ᵒc Coagulation Citric acid

36. Removal of whey Transfer curd to hoop Pressing Dipping in chilled water 4ᵒc Cutting /slicing Packaging Whey Whey

37. Health benefits of paneer Prevents from bone and teeth diseases Prevents from Cancer Controls blood pressure Helps with weight loss Provides instant energy Good for bone health

38. SWEET CURD Sweet curd is a dish popular in West Bengal. Made with milk and sugar along with yogurt and curd sweetened with brown sugar or date molasses and ferment overnight. Milk is allowed to ferment overnight.Ocassionally seasoned with cardamoms for fragrances.

39. Constituents Sweet curd Total solid 58.0 Milk fat 8.5 Milk protein 9.0 Sucrose 72.5 Total ash 0.9 Chemical composition of sweet curd

40. Health benefits of sweet curd Helps to improve the digestive system. Helps to strengthen immune system Helps to minimize the risk of blood pressure Can help to burn fat and can serve as an excellent weight loss aid Coping with high level blood cholesterol becomes easier Helps to get strong bones and teeth

41. THANK YOU