2. FERMENTATION:
Fermentation is the process in which chemical
changes are brought in an organic substrate
through the action of enzymes elaborated by
microorganisms.
FERMENTATION IN FOOD PROCESSING:
It is the process of converting carbohydrates to
alcohol or organic acids using microorganisms like
yeast or bacteria under anaerobic conditions.
3.
4. Most but not all cheeses result from a lactic
fermentation of milk.
Cheese can be defined as consolidated curd of milk
solids in which milk fat is entrapped by coagulated
casein.
5. Several types on the basis of:
Length of aging (cheese maturation ).
Texture
Making method
Fat content
Milk source
6. 1. SOFT CHEESE :
Soft, smooth, creamy texture
No heating and pressing
50-80% moisture content
USES:
As a spread on bread crackers
Usually not for cooking
2. SEMI SOFT CHEESE:
More firm and compact
Can be used for cooking
39-50% moisture content
7. 3. FIRM/SEMI HARD CHEESE:
Considered as all purpose cheese
Pressed to remove most whey during production
35-45% moisture content
Can be used for sandwiches and snacks
4. HARD CHEESE:
39% moisture content
Long maturation period
Very long shelf life
11. Manufacture consists of two important steps:
STEP 1:
Milk is prepared and inoculated with an
appropriate lactic starter.
The starter produce lactic acid which with added
renin ,gives rise to curd formation.
The starter for cheese production may differ
depending on the amount of heat applied to
curds.
12. Ex: S . Salvarius subsp. Thermophilus is employed
for acid production in cooked curds because it is
heat tolerant.
STEP 2:
The curd is shrunk and pressed ,followed by
salting and in the case of ripened cheeses allow to
ripen under conditions appropriate to the cheese .
13. The low moisture content of hard and semi hard
cheeses makes them insusceptible to spoilage by
most organisms , although molds can grow on
these products.
Anaerobic bacteria sometimes causes spoilage of
these products when water activity permits growth
to occur.
Clostridium spp especially C. pasteurianum , C.
butyricum, C. sporogenes have been reported to
cause late gassiness of cheeses.
14. Nutritional value:
contains vitamins such as A, B6, C, D, E, K
Other vitamins include thiamin , riboflavin,
niacin.
Dental care:
High calcium
Low lactose
Rise pH of plaque offers protection against dental
cavities
15. Bone health:
Enriched vitamin A,B,D
Also contains calcium, magnesium, zinc.
Strengthen bones and cartilage.
Healthy for children and women ( specially
lactating women)..
Controlling hypertension:
Low fat cheese such as cottage cheese , feta ,
ricotta are good for hypertension paitents.
16. Cardiovascular problems:
Cheese contains large amount of saturated fats .
High intake of saturated fats increase cholesterol.
Results in increase risk of cardiovascular diseases ,
obesity, diabetes.
Allergies, intolerance, sensitivities:
Person sensitive to casein develops allergies.
Fresh cheese like mozzarella triggers reaction in
people with lactose intolerance.
17. Kidney disorders:
Phosphorus in high quantities.
Harmful for persons having kidney disease..
Prostate cancer:
High calcium causes prostate cancer.
Neonatal infection and death:
Cheese promotes growth of Listeria bacteria.
L. monocytogenes cause serious infections in
infants and pregnant women.
18. It is a semi solid , sweetish sour fermented milk
product.
It is popular desert in Maharashtra, Gujarat, Karnataka
and forms part of meal specially on festive occassions.
It is prepared by fermentation of milk with lactic acid ,
bacteria, expulsion of whey from the curd followed by
mixing with sugar, flavoring spices.
19. The composition of this product is 34-40% moisture,
43-45% sugar, 4-6% fat and 10-12% milk solids (not
fats).
20. Currently srikhand is easily available in market in
many flavours such as :
Amrakhand Rajbhog
Badam Pista Stawberry
Butter Scotch Mango
Elaichi
Kesar
21.
22. The method of manufacture of srikhand involves
preparation of curd or dahi by fermentation of milk
with starter culture, preparation of chakka by draining
whey from the curd and blending additives like sugar ,
color, flavour spices, fruits to obtain desired
composition and consistency.
There are two methods: Traditional and
Industrial .
23. Traditional Method:
The milk is heated to boiling and cooled to 30-35
degree celsius.
Then inoculated with with lactic culture at 0.5-1 %
from previous days production
Milk is left at room temp. untill it sets firmly.
It is then stirred and hung in muslin cloth for 10-12 hrs
to drain off whey.
The product obtained is called chakka/maska.
24. The chakka is mixed with required amount of
sugar, flavor, colour, herbs, spices.
Commonly used additives are seasonal fruits,
nutmegs, raisins, saffron, cream etc.
The srikhand yield is about 1.5 to 2.0 kg per kg
chakka used.
Srikhand is then served chilled.
25. Industrial method:
The process consists of centrifugal separation of
whey from the curd and the mechanical mixinf of
chakka , sugar,spices , making the process hygenic
, labour and time saving.
STEPS:
Preparation of dahi /curd: skim milk is heated at
90 degree celsiusfor 15 sec in HTST pasteurizer,
cooled to 30 degree celsius and inoculated with
0.25-0.50 dahi culture of mixed strains
26. After 8 hrs of inoculation , the required acidity is
achieved and the curd is ready for further
processing.
Preparation of chakka: It is prepared by
separating whey from dahi.
A quarg separator is used now its capacity is
2500kg of curd/hr.
Preparation of srikhand from chakka: sugar is
added at the rate of 80% of the amount of chakka
and mixed in planetary mixer.
27. Required amount of plastic cream is added along
with sugar to chakka. .
The final product contains 5% fat , 42% sugar and
60% total solids.
The acidity of product is 1.10-1.40% and protein
content is 10.5%.
28.
29. The srikhand is packaged in pre formed
polystyrene cups/containers of various sizes
ranging from 100g to 1.0kg
Small manufacturers sell product in paper board
boxes.
30. Due to both high acid and sugar levels srikhand
has a fairly long shelf life of 30-40 days at 8 degree
celsius and 2-3 days at 30 degree celcius.
31. Fermented dairy products have a special place in
Indian diet such as dahi, lassi, srikhand etc.
There is urgent need to modernize this sector with
innovations , mechanizations and automations to
have large scale commercial production of high
quality products with long shelf life.
Traditional Indian dairy products have mass
appeal with high profit margins and high export
potential.
