1. CHEESE-started 8000 years ago -consists of proteins and fat
from milk -made by fermentation
2. Lactococcus lactis subsp. lactis or cremoris, Streptococcus
salivarius subsp.thermophilus, Lactobacillus delbruckii subsp.
bulgaricus, and Lactobacillus helveticus.
3. Lactobacillus plantarum Propionibacterium freudenreichii
Yeasts and molds e.g.Torula yeast is used in the smear for the
ripening of brick and limberger cheese. Penicillium camemberti in
camembert and brie, Penicillium roqueforti in blue cheeses.
4. Yogurt, a fermented dairy product whereby milk is inoculated
with bacteria cultures
5. A. Yogurt is the product of fermentation, a slow
decomposition process of organic substances induced by
microorganisms or enzymesTo produce yogurt, lactose, a compound
sugar found in milk known as lactin or milk sugar, is fermented by
two different species of bacteria: Lactobacillus and
Streptococcus.
6. B. Yogurt is commercially produced by adding to milk a 24%
nonfat dry milk powder that has been inoculated with a 5%
combination of Lactobacillus bulgaricus and Streptococcus
thermophilus (1:1 ratio). The milk mixture is then incubated at 45
degrees C for 3 to 6 hours. The product must be chilled
immediately.
7. C. The fat content of yogurt varies from 0- 3.5%; most
yogurt is low fat and contains 11.5% fat.
8. D. Lactic acid, the end product of anaerobic metabolism of
glucose, provides the tart flavor of yogurt, as well as the
formation of a gel structure. The major flavor components of yogurt
are carbonyl compounds; among these, acetaldehyde is the most
important and gives the yogurt its green apple or nutty flavor.
Yogurt quality is based on color, appearance, body, texture, and
flavor.
9. E. Ropy (slime-producing) lactic acid bacteria produce
polysaccharides that are released into the yogurt where they
increase viscosity and improve water retention. Viscosity is the
resistance of a fluid to flow. Yogurt has a high moisture content
of 8286%.
10. F. Milk SNF (solids-not-fat) content of yogurt varies from
916%. SNF can be increased by adding milk powder, and by other
means. Increased SNF levels are needed to increase protein content,
which helps to increase product viscosity to desired levels.
11. G. Frozen yogurt is manufactured by mixing varied amounts
of fermented yogurt with ice milk containing sweeteners,
stabilizers, etc.
12. Making Butter from Raw Milk
13. Most Dairy Products in the US come from Dairy Cows with
Holsteins being the most prominent breed.
14. Automatic wash system- runs sanitation wash through all
pipes and milking units to sanitize after each milking.
15. Pasteurize the milk by holding at 145 F for 30 minutes, and
cool rapidly to 40-45 F.
16. Step 2: Milk should be allowed to sit (at room temperature)
over night to allow the cream to rise to the top. After the cream
has risen to the top, its now time to collect it. As shown in the
picture above, a spoon was used to skim the cream from the top of
the milk.
17. Step 3: Next, pour the cream into small baby jars. Only
fill the jars half full, so as to allow room for the butter to
form. Place the cap back on the jars after they have been
filled.
18. Step 4: Now, it is time to shake, shake, shake it. Take the
baby jars filled with cream and begin to shake them. This step
could take quite a while. Just take your time and keep shaking
it.
19. Step 5: As you shake the cream, a ball of butter will begin
to form slowly, but continue shaking until a fully formed ball of
butter is present.
20. Final Product- Fully formed ball of butter
21. Step 6: After the ball of butter has formed there should be
liquid that is separated from the butter. This liquid is known as
buttermilk. Separate the butter from the buttermilk by pouring the
buttermilk into a cup. You should now only have butter.
22. Step 7: Wash the butter: Pour a small amount of very cold
water into the bowl and work the butter. As the water becomes
discolored, pour it out and pour in more cold water and continue to
work it. Continue this process until the water remains clear.
23. Step 8: Place butter in a container. Add salt: Sprinkle in
1 teaspoon of salt per pound of butter and mix it in. Then taste
it. If it is too salty for your taste, you can put in more cold
water and work it through the butter as you did before. The salt
will gradually migrate into the water.
24. Step 9: Butter will be soft at first, but after flavoring
the butter if wanted, place the butter in the refrigerator to allow
it to stiffen. The pictures above demonstrate the stiffness of the
butter.
25. You are finished! Now it is time to sit back, relax, and
eat some home-made butter! Hope you ENJOY!
