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19 Cards in this Set
- Front
- Back
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cheese ripened
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secondary fermentation of curd used (roquefort (blue cheese) - penicilluim roqueforti (mold), swiss- propinebacterium species
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malting
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barley grains are germinated (1 week), plant dried and crushed to release plant enzymes (amylase-proteinase). Powder called malt
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cheese unripened
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1 step fermnetation (cottage cheese, sour cream, cream cheese)
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wort is
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cooked with hops (2 hrs) (plant enzymes deactivated, killing microbes, more concentrated) filtered, and then cooled
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grading of dairy products
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A = 100,000 CFU/ml as raw
20,000 CFU/ml as pstrzed B which is used for dairy treatment = 1,000,000 CFU/ml as raw 50,000 CFU/ml as pasteurized |
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mashing
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malt(enzymes) adding hot water and grains (carbohydrate starch) enzymes in malt -- will break down starch to sugars the liquid produced is called wort
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dairy product through fermentation
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fermenting lactose -- lactic acid lactic acid bacteria
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pitching
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adding yeast to the wort after cooled
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cheese primary fermentation
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lactose -- lactic acid -- lactic acid bacteria/rennin/helps coagulate protein -- low ph coagulate casien = curd milk protein = whey
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bottom fermentation - ale
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yeasts - saccharomyces cerevisal ale is not aged held at 14-23 C for 5-7 days Sugar -- CO2 + ethanol 3-6% alcohol concentrate
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other microbial products that must be controlled
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antibiotics, steroids, vitamins, organic acids and enzymes, baking (yeasts), solvents/fuels, bioremediation (clean environment) and insecticides
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top fermentation (form lager)
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yeast used are in saccharomyces - (carlsbergensis) 6-12 C for 7-14 days beer is also aged for 1-6 weeks in the cold
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pathogens for dairy
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TB, staph, strep, salmonella, shigella, and listeriosis
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primary fermentation for distilled liquor
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fermentation of starting product -- CO2 + ethanol by yeast in the saccharomyces -- distilled (gives higher concentration of alcohol)
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to test dairy control use
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standard plate count, coliform analysis (fecal contamination), phosphate test (enzyme in raw but not pasteurized milk - determine effictiveness of pasteurization) also a penicillin test
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pasturization of beer and ale to destroy microbes
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60 C 15-20 mins
microfiltratin CO2 added (0.5% conc.) and then packaged |
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Normal flora for dairy
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lactobacillus, stroptococcus, leuconastoc
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type of liquor depends on the starting product
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rum-sugarcane syrup or mollasses
bourbon-corn tequila-cactus vodka-potatoes |
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To control the quality of milk
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inspect animals, inspect sanitation of dairy, inspect handlers, and pasteurize
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