Saturday, January 5, 2019

milk and creams with microbes

milk and creams with microbes 

One of the outstanding features of milk is that it encourages them to conserve. It is possible to stimulate spontaneous microorganisms that change their sugar acids and conserve for a period of time due to damage or illness. At the same time, microorganisms change the texture and taste of milk in the desired way. The benign changes or fermentation does not always occur. But it often happens that milk that bacteria become important in the entire population of milk. Yogurt and bottles are popular until now.

Why is this successful fermentation? Is a unique blend of milk, chemic and a group of germs that are ready to take advantage of this chemical for a long time before mammals are dissolved to the ground. Lactic acid is a substance that makes various dairy products infected.

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Milk is rich in nutrients. But the most suitable source is lactose, a sugar that is not found elsewhere in nature. Which means that many microbes do not have digestive characteristics The key to the success of elegant milk bacteria is that it has the expertise to digest lactose that extracts energy from lactose in lactic acid. Then release lactic acid from milk that accumulates and slows the growth of many types of microorganisms, including bacteria that cause human illness They are also a few bacteria.

But their main protection is a pleasant acidity by allowing the casein protein to meet the soft butter (p.20) and make the condensed milk
Milk bacteria have two main groups, this type of Lactococcus (a combination of Latin words for "milk" and "sphere"), mostly found in plants. (But it's a close relative of Streptococcus Which most members live in animals and may cause some human illness) 50 members in the genus Lactobacillus ("milk" and "soft") are abundant in nature Both plants and animals, including the stomach fed with milk and the human mouth, digestive system and vagina In general, cleanliness and life will benefit our intestines

The bacteria responsible for the most important fermentation products were identified around 1900, and at that time a pure culture of each product was available. Currently, some lactopes sometimes leave a leak. If a product that traditionally spontaneously ferments can include a dozen or more different microbes, the industry version is usually limited to two or three. This biological constriction can affect the taste, composition and health benefits.


Unlike most cheeses , which suffer from several stages of manipulation and continue to develop over a period of weeks or months, freshly fermented meat is usually ready and ready to eat in a few hours or days . In the recent encyclopedia hundreds of hundreds cataloged! Most come from West Asia, Eastern Europe and Scandinavia and travel around the world with many immigrants, many of whom are filled in their family culture, carefully dries and kept until they can put it in their new milk the home.

A handful of fresh yeast grass fields, known in the West, yogurt, cream and wild butter, are two important families that were created from local dairy products in two very different climates.
Yogurt and his relatives come from the warm and temperate regions of Central and South-West Asia and the Middle East, where there are possible dairy products and where some people still save milk on animals and on the stomach. Lactobacchers and streptococci, which produce yogurt, are "thermophilic" or hot species that can come from cattle. They are distinguished by their ability to grow rapidly and synergistically at temperatures up to 113 ° F / 45 ° C and produce high levels of preservative acid. They can put milk in a very tartan gel in just two or three hours.

Sweet creams, sour cream and zara cream originate in relatively cold western and northern Europe, where milk worsens and is often left overnight to be divided into creams for cooking. The species of lactococcus and leukonostok that they produce are "mesophilia" or moderate temperatures, which may first include milk from grazing livestock. They prefer temperatures around 85 ° F / 30 ° C but will function well below this range and will produce moderate levels of lactic acid during slow fermentation lasting between 12 and 24 hours.

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