Dairy ferment of research and production _760

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Dairy Research and production of starter

Acid cream, fermented milk and cheese, etc. Kong. ② B-type, from Lactococcus lactis and Streptococcus eclipse orange cheese Leuconostoc Zhuo composition. B-BD-type starter than Hong gas production less. Mainly used to produce cottage cheese, fresh cheese. 7. Hole with a small amount of semi-hard cheese, but also contains a small amount of gas used to produce fermented milk and lactic acid drinks. ③ type, the starter containing Lactococcus lactis, Streptococcus, and diacetyl cheese hammer seedlings. 3 --- ketone as citric acid fermentation of Streptococcus fast, the resulting gases, therefore the D-ferment milk fermentation can produce large amounts of aromatic substances and gases. Agent is mainly used to send groups of such indirect production of butter, butter flavor to increase the fermentation agent ④ O, contains only two kinds of lactic acid streptococci and acid production of Streptococcus bacteria cheese, so not only produce aromatic substances and fermentation gases. The starter is only to produce some of the hard cheese without holes, such as Qida cheese 2. Thermophilic lactic acid fermentation agent Yan Xin abnormal thermophilic lactic acid bacteria fermented yoghurt culture in the main. By two strains,[link widoczny dla zalogowanych], namely, asthma and Lactobacillus bulgaricus, Streptococcus thermophilus composition ratio of 11. Yoghurt culture and the final products according to flavor and twist into three degrees. Flavor concentration, a low viscosity are YoghurtcH 1, B to 8 moderate flavor and viscosity are YoghurtcH a 2: The third is made of plain yogurt flavor and viscosity of the YoghufcH A 9, B a 36 and so on. Such ferment is also a single species, such as acidophilus and Lactobacillus bulgaricus starter cultures fermentation Jing Ping,[link widoczny dla zalogowanych], also are used to produce fermented milk yogurt. 3. AB fermentation agent that was recently developed by the Danish ChrHanson company and production of a new leaven. The starter from the Lactobacillus acidophilus and Bifidobacterium l milk into a bar group. What these two strains do not produce aromatic substances, so the flavor of fermented milk output is not good. But this. Two kinds of bacteria through the stomach into the small intestine,[link widoczny dla zalogowanych], may live in a small memory dysfunction, fear-prone baby Joseph caused some long-term oral antibiotics for stomach disorders - aids patients, the consumption of AB fermentation agent with the production of yogurt, you can quickly to restore normal intestinal flora balance. Also produced by the fermentation of the acid bacteria can inhibit the propagation of bacteria and promote corruption, into intestinal peristalsis, so AB fermented milk as infant diarrhea, constipation and other adjuvant therapy for older works well. Is a very popular nutritional supplement. Fourth, domestic and international trends in quality of dairy starter fermentation agent is the key to producing high-quality fermented dairy products. With the past in various areas of biological engineering in the development of applications, many researchers are planning to use genetic engineering methods to provide 8 high fermentation agent productivity, it exemplifies the current ferment with the fine features are not available. The main advantage of solid analysis and DlA hybridization-based methods to analyze the location and order of genes to explore the function of anti-Jin shore bacteria, produce a strong ability of anti-macrophage Yin rate of new highly effective starter. Another is the concentrated freeze-dried fermented pat focus of the study. Prepared by ultrafiltration of fermentation bioreactor help Amnesty strong activity, the activity as much as 1,000 times the force of the liquid bacterial count per gram i000 ~ L powder made more than one, using aluminum foil vacuum packaging nitrogen in the 10C to can be stored for one year. Post 'sent, very easy to use, does not produce pollution, while ensuring product quality and stability of the absolute r compared with other countries, the production of fermented dairy products is not. There is no production of dairy products a special plant fermentation Song. The dairy plant is still doing its own test bacteria from the fermentation began making Gang Jing. This is difficult to ensure quality production such as yogurt, many plants lack specialized technical personnel to prepare the fermentation Jing, so the lack of production of aromatic flavor of yogurt, sometimes too sour, sometimes tasteless, and even bitter taste quality are generally due to fermentation poor or imbalance caused by bacteria. In recent years, along with the yogurt, cheese, yogurt beverage production scale expansion of dogs,[link widoczny dla zalogowanych], some universities and research departments have started to ferment for a dairy research and production. Such as the Northeast Agricultural College, Inner Mongolia Dairy Research Institute, Beijing Research Institute of Zheng dairy unit,[link widoczny dla zalogowanych], in addition to providing liquid ferment dairy, but also the general freeze-dried preparation of a small amount of leaven ', l force is not very good live, live bacteria count per gram of 1 10 to 100 million ten, and few varieties of the other types of fermentation agent since the country is still empty. Dairy starter cultures in order to gradually done domestically, a number of universities and scientific single-J Department of Food and dairy legislation should be active cooperation, conduct research, because this work is of great commercial value, the necessary investment is worth it. Collapse and its development trends in frozen food frozen food most developed countries are the United States Rights, since 1982 the annual consumption of sales of 3 million tons to keep 1Ooo B state dollars. Annual consumption in the roo, ~ tons of English 9 countries

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