축산식품가공학 정리 - 발효유

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"축산식품가공학 정리 - 발효유"에 대한 내용입니다.

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- 발효유를 만들기 위해서는 starter (bacteria culture) 가 필요함

Probiotics
- Probiotics와 관련이 있는 식품은 yoghurt, fermented and unfermented milk, 미소, temphe, 주스, 두유 등이 있다.

Prebiotics
- Probiotics의 영양소가 되는 소화되지 못하는 식품 성분

▶ Probiotics + Prebiotics = Synbiotic

Cultured milk products
- Milk products prepared by lactic acid fermentation (e.g. yoghurt) or a
combination of this and yeast fermentation (e.g. Kefir) are called fermented
or cultured milks.

General requirements for cultured milk production
- The conversion of lactose into lactic acid has a preservative effect on milk.
The low pH of cultured milk inhibits the growth of putrefactive bacteria and other detrimental organisms, thereby prolonging the shelf life of the product. On the other hand, acidified milk is a very favourable environment for yeasts and moulds, which cause off-flavours if allowed to infect the products.

- The digestive systems of some people lack the lactase enzyme. As a result, lactose is not broken down in the digestive process into simpler types of sugars.

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