yogurt ( streptococcus thermophillus ) prepared by:
DESCRIPTION
YOGURT ( Streptococcus thermophillus ) Prepared by: SITI NURRABIHA BT ABDUL RAHIM 02DTM11F2007 SITI SYAHIRAH BT ZAMZANI 02DTM11F2011 MA NAZIRA BT MEOR SEPERON 02DTM11F2009. INTRODUCTION. Yogurt is one of the fermented dairy product - PowerPoint PPT PresentationTRANSCRIPT
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YOGURT (Streptococcus thermophillus )
Prepared by:
SITI NURRABIHA BT ABDUL RAHIM 02DTM11F2007
SITI SYAHIRAH BT ZAMZANI 02DTM11F2011
MA NAZIRA BT MEOR SEPERON 02DTM11F2009
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INTRODUCTION• Yogurt is one of the fermented
dairy product• The word yogurt comes from a
Turkish word meaning to curdle or to thicken.
• Can be made from cow milk, goat milk, sheep milk, nut milk, soy milk, rice milk, and from numerous other creamy substances
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• Neolithic peoples of Central Asia,• Herdsmen began the practice of milking
their animals, and the natural enzymes in the carrying containers (animal stomachs) curdled the milk
• keep longer, it is thought that people preferred the taste so continued the practice, which then evolved over centuries into commercial yogurt making
• The first industrialized production of yogurt is attributed to Isaac Carasso in 1919 in Barcelona – his company “Danone” was named for his son, “Little Daniel”.
• Now available in many varieties to suit every taste and lifestyle.
HISTORY
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• Containing beneficial bacteria : Streptococcus thermophilus and Lactobacillus bulgaricus strains
• S. thermophilus is that it is a probiotic bacterium• Produce souring flavour of milk results from mutualism
cooperation between lactobacillus bulgaricus and streptococus thermophillus.
• coagulates the milk proteins and gives yogurt its creamy texture
• bacteria ferment the lactose into lactic acid• helped to prevent symptoms of lactose intolerance and
other gastrointestinal problems
important of fermentation
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RAW MILK
PASTEURIZED MILK
RAW YOGURT
PROCESSED YOGURT
Inoculation
Flavoring
Adjust composition and blendPastuerization
HomogenizationCoolingIncubation (hold)
Heat TreatmentPackagingHeat Treatment
METHADOLOGY
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HOW BACTERIA WORK?
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• Streptococcus thermophillus
• Lactobacillus bulgaricus
TYPE OF MICROORGANISM
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• Yogurt has traditionally been considered a probiotic-carrier food with health-promoting effects.
• Streptococcus thermophilus to survive and proliferate in the human intestine and have obtained contradictory results .
• However, the possible effect of living bacteria contained in yogurt on the composition of human intestinal microbiota has not been sufficiently explored.
• Moreover, the beneficial effects of fresh yogurt compared with those of heat-treated preparations were only observed in patients with lactose maldigestion
CONCLUSION
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REFERENCE• Gerald W. Tannock, Probiotics And Prebiotics : Scientific Aspects,
Horizon Scientific Press, 2005, p. 43. retrieved January 2014
• cosmos.ucdavis.edu/archives/2008/cluster7/leyro_jasmine.pdf. Retrieved January 2014
• Gerald W. Tannock, Probiotics And Prebiotics : Scientific Aspects, Horizon Scientific Press, 2005, p. 43. Retrieved January 2014
• cosmos.ucdavis.edu/archives/2008/cluster7/leyro_jasmine.pdf. Retrieved January 2014
• http://www.dairygoodness.ca/yogurt/yogurt-facts-fallacies. Retrieved January 2014