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News Archive > May 2002
New cultured butter starter cultures.
by Egon Skovmose on Thursday, May 30, 2002
Cultures butter is growing in North America, and some plants have already worked with Probat 505 and M5 starter cultures in the media VIS-START MS 160. They both work great, but are quite slow fermenters. Danisco has therfore developed two new, faster cultures for cultured butter.
The development of Probat 5/20 and 6/20 has been completed.
These new cultures acidify on VIS-START MS 160 with 16-20 % dry matter at 22 C in less than 20 hours to pH 4.7 - 4.8
(approx. 16 hours using 16% dry matter).
Flavour development is comparable to Probat 505
Both cultures will be added to the standard culture range.
Product specification will be forwarded on request.
Probiotic cultures
by Egon Skovmose on Tuesday, May 28, 2002
Probiotics
The subject „probiotics“ currently is on everyone´s lips. Probiotic germs (probio = for life) are defined as microor-ganisms, which positively influence hu-man or animal health by their metabo-lism.
Bifidobacteria and Lb. acidophilus are applied for a long time. However, Lb. casei, Lb. rhamnosus and Ec. faecium are used, too.
The effect depends on the meta-bolic activity in the digestive tract. Prior condition is a high survival rate after in-fluence of gastric acid and bile acid. In the intestine itself probiotic germs com-plete the intestinal flora which is com-posed of Bacterioides, Eubacteria, Strep-tococci, Lactobacilli and Bifidobacteria.
Generally the effects of probiotic germs depend on the strain and can be defined as follows:
• Improvement of general well-being
• Stimulation of immunity
• Reduction of cholesterol level
• Inhibition of undesired flora
• Synthesis of vitamins
• Positive influence on intestinal flora
• Improvement of calcium absorption
• Decrease of diarrhea
• Increased yields in feed (animal nutrition)
Our probiotic cultures were examined for their different properties and effects and their possible ways of application were tested during several trials.
Salt Water Adulteration of milk.....
by Egon Skovmose on Monday, May 27, 2002
I has been confirmed that the LactiCheck can detect milk that is adulterated with salt water. The freezing-point cryoscope cannot accuratly screen for salt water adulturaton (a cryoscope is actually calibrated with salt water as they mimic the concentraton of milk with reasonable acuracy in the freezing-point test).
If you are interested in these facts, we would be happy to share the data with you.
Protective cultures in dairy products.
by Egon Skovmose on Thursday, May 23, 2002
BIO PROFIT
Application and effects
In the food industry, undesired microorganisms represent a certain danger - they limit the shelf life of foodstuffs and often represent a danger to health. Preservatives have a bad reputation due to their negative effects on the human organism in case of high administration. Therefore, they are mostly not allowed for application in dairy products.
Danisco Cultor offers - under licence of Valio - with BIO PROFIT a protective culture of which the strains alone resp. in symbiose together inhibit undesired microorganisms in their growth and activity.
What does BIO PROFIT contain?
* Lactobacillus rhamnosus LC 705 and
* Propionibacterium freudenreichii ssp. shermani
Which groups of microorganisms are inhibited?
* Yeasts
* Enterococci
* Moulds
* Coliform germs
* Heterofermentative lactic acid bacteria,
* Spore-forming bacteria (bacilli, clostridia)
especially lactobacilli
What is the effect of BIO PROFIT?
The mode of effect is not completely investigated. The culture produces among others the organic acids lactic acid of the L(+) type, acetic acid and propionic acid. Furthermore, it produces other acids and small amounts of diacetyl. The microbicide effects of the above mentioned substances are known.
In trials, however, were shown that the metabolic products separated from the culture by sterile filtration cause considerably lower inhibiting effects than combined with the culture, i. e. the cell substance together with the metabolic products causes the protective effect against yeasts and moulds.
The inhibition of microorganisms depends on strain and species. For instance, not all yeasts and moulds are inhibited.
Possibilities of application of BIO PROFIT as protective culture - Trial results
Yoghurt/Fermented milk products - Inhibition of growth of yeasts and moulds
Yoghurt had been fermented in laboratory test with a starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus. 0.1 % of BIO PROFIT (= cell count 107/ml yoghurt milk) had been inoculated at the same time with the starter culture into the yoghurt. Strawberry marmalade had been contaminated with Rhodotorula sp. yeast.
Quarg - Inhibition of growth of yeasts and moulds
Practical tests with:
1. BIO PROFIT 0.01 %
2. BIO PROFIT 0.1 %
3. Sorbic acid 0.06 %
4. Quarg without additives as reference
BIO PROFIT had been added to freshly fermented quarg mass in an amount of 0.01 % and 0.1 %. The cell counts in quarg ran up to 106 cfu/g and 107 cfu/g. Calcium sorbat had been suspended in water and added in doses so that die concentration in quarg was at 0.06 %. The quarg had been stored at + 6 °C for five weeks.
Inhibition of Rhodotorula sp. in quarg by BIO PROFIT and
sorbic acid and without any additive as reference
Cheese with big eyes:
The application of BIO PROFIT is advantageous for you in two points:
1. Inhibition of clostridia and heterofermentative lactobacilli
2. Desired eye formation by the propionic acid bacteria contained in BIO PROFIT
Feta/Cottage cheese
Inhibition of the growth of yeasts and moulds
Suppression of undesired gas-forming lactobacilli and wild Leuconostoc-strains
Semi-hard cheese ripened in foil
A treatment of the surface (spraying of a BIO PROFIT-solution) directly after the brine bath inhibits the growth of fungus, if the foil should have been damaged.
The following sales forms are available for application:
BIO PROFIT PELLET DIP®
BIO PROFIT Visbyvac® DIP 10u and 50u
Do not hesitate to call us, we will give you detailed advice!
Mild yoghurt production.
by Egon Skovmose on Thursday, May 16, 2002
Process guidelines for
Yoghurt “mild”
Direct inoculation
Raw material: process milk with desired fat content.
Homogenization: 150 – 200 bar, 65 – 70 C (150 - 158 F)
(1 bar ~ 14.5 lb/sq.inch.) optional
Heating: 90 - 95 C (195 - 200 F) for 5 – 10 minutes
Cooling: to incubation temperature 38 - 42C
(100 - 108 F.)
Inoculation: 1 x MSK-Mix ABD V 1-54 Visbyvac DIP
1 u per 100 L. (26 gal.) process milk
(available in our on-line store)
Set yoghurt: filling into cups as fast as possible
Incubation temperature: 42 C (108 F) 5.5 - 6 h.
final pH 4.8 - 4.5
cooling : 20 - 25 C (68 - 77 F) for stirred yoghurt
mixing : fruit preparation
cooling overnight to 4 C ( <40 F)
Note: Plant and raw milk conditions might vary. These are only guidelines.
Remedy for phage attach of bulk starter culture.
by Egon Skovmose on Thursday, May 9, 2002
The following cleaning routine is recommended for cleaning in the bulk starter division. In case of phase attachs, these recommendations should be followed for cleaning all the production facilities (except for heating devices).
1. Rinse with portable water until no product residues are washed anymore.(do not use rensing water for pre-washing)
2. Alcaline cleaning with 2 % NaOH or highly alcaline detergent *)
90 C, 20 min. (runback temperature at least 85 C)
3. Rinsing with portable water.
4. Nitric acid (0.5 - 1 % ) or other acid detergent *)
70 C, 10 - 15 min (runbac temperature at least 60 C)
5. Rinsing with portable water.
6. Sanitizing.
Chemical: chlorine min. 200 p.p.m. of active chlorine.
Time: 20 min; temp. : 30 - 40 C
Thermal:
a) hot water : 95 C, 15 - 30 minutes (time counts after reaching
the runback temp. of 90 C.)
b) steam : 95 C; 15 - 30 min (time counts after reaching the
material temp. of 90 C; for tanks often up to 45 min.
7. If production stops after cleaning, sanitazing according to 6.
should be repeated before filling with milk.
*) Please consider recommendations of the manufacturer, epseciaally regarding the technical limits of the material.
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