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the mash. The next step in the brewing process take the mash and separate out the
spent grain from the sugary liquid known as worth. Once the sweet wort has been
separated from the grains, it is brought to a strong , prolonged boil for one to two
hours. Then the las process is fermentation, once the worr has been cooled it is
moved to fermentor.
The Role of Lactic Acid Bacteria in Milk Fermentation
Milk fermentation processes has been relied on the activity of LAB, which
play a crucial role in converting milk as raw material to fermented milk products.
In milk fermentation industry, various industrial strains of LAB are used as starter
cultures. Starter cultures were obtained from a sequence activities and passed a
process of isolation, selection and confirmation.
The Process of Milk Fermentation
The general process by which product fermented milk are made begins are
made a primary treatment of milk which may include clarification, fat separation,
and standarisation and evaporation. Processing follow next with the aeration,
homogenization and pasteurization. The milk is than cooled to the appropriate
fermentation temperature and starters culture added. Starter cultures different for
each products. They consist of microorganism added to the milk product in a
controlled and predictable manner.
Starter that usually using in fermentation are saccharomyces,
streptococcus, lactobacillus and others. Total microbials based on number of
starter which added to products. pH result of product between 4,3 to 4,7. One of
nutrient which contained in products is Vitamins.