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Starter cultures: Streptococcus
thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
aaand..... added live cultures
Elie Metchnikoff
Questions?
Hutkins, Robert W. Microbiology and Technology of Fermented Foods. IFT Press, 2019.
BACKGROUND
Archaeological evidence suggests that cows were domesticated and used as a source of
milk around 10,000 years ago.
BUT! Thanks to lactic acid for out-competing other microorganisms for lactose and additionally causing inhospitable environment for others from acidification.
Is frozen yogurt actually frozen yogurt?
"these bacteria
inhibited so-called putrefactive bacteria in the intestinal tract, thereby influencing the
intestinal microflora such that overall health and longevity could be enhanced."
Which of the following do you think is the most consumed cultured dairy product in the USA ?
All
Almost Bacteria like milk!
Due to it's carbohydrate-rich and nutrient-rich environment... it's a perfect substrate!
A. Buttermilk
B. Yogurt
C. Sour Cream
D. Kefir
Yes! By adding food-grade acidulants to the milk mixture
polysaccharides or oligosaccharides: for example inulin
CONSUMPTION
....to Prebiotics...which basically feed "good bacteria"
Do you think any of these products can be made without the use of a starter culture? How?
From Probiotic...
"live microbial feed supplement which beneficially
affects the host animal by improving its intestinal balance" (Fuller, 1989)
"live microorganisms which when administered in adequate amounts confer a health benefit on the
host." (UNFAO, 2001)