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Why do you think there was an exponential increase in yogurt consumption over the years as we saw in the middle graph?

Nutritional Benefits!!

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.

Cultured Dairy Products

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

By Nasreen Jaff

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)

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