Starter Cultures and Fermented Milk Products

Teacher

Dr. Rajashree Jena

Category

Core Courses

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Course Name : Starter Cultures and Fermented Milk Products

Code (Credit) : CUTM1153 (2-1-0)

Course Objectives

  • Acquaint the students with the importance and classification of health beneficial dairy starters.
  • Impart basic knowledge on activity and different preservation techniques of the starter cultures for future use.
  • Aware them with the use of dairy starters for the production of different types of milk based fermented foods with improved nutritional and therapeutic value.

Course Outcomes

CO1: Characterize different types of beneficial microorganisms that can be incorporated in the development of fermented dairy foods: PO1, PO3

CO2: Implement improvement strategies to develop better starters for dairy industry: PO3

CO3: Prepare different types of fermented milk products possessing nutritional and therapeutic benefits: PO1, PO3, PO6

PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.

PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.

PO6: The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues, and the consequent responsibilities relevant to the professional engineering practice.

Course Syllabus

Module-I: Types and Propagation of Starter Cultures (4 hrs)

  • History, classification and importance of starter cultures in dairy industry
  • Single, multiple, defined and mixed strain starters, probiotics and special cultures like exopolysaccharide production
  • Propagation of starter cultures-concentrates-direct bulk and direct vat starter cultures,  factors  affecting  propagation

Practice (2 hrs):

  • Preparation of single, mixed starter cultures and concentrated starter (DVS).
  • Preservation of starter cultures by freeze-drying techniques.

Module-II: Metabolism of Starter Cultures (3 hrs)

  • Metabolism of  starter  cultures (carbohydrate, protein, citrate)
  • Production of metabolites and antibacterial substances
  • Methods of starter distillates with their merits/demerits

Practice (2 hrs):

  • Evaluation of homo-fermentation and hetero-fermentation separately and in combination.
  • Effect of physical factors (temperature, pH, Salt and Sugar) on dairy starters.

Module-III: Activity, Purity, Preservation of Starters and Starter Failure (4 hrs)

  • Quality and activity tests for dairy starters and preservation methods (liquid, spray drying, vacuum drying, freeze-drying, frozen concentrate, concentrated dried cultures), merits and demerits; factors affecting the survival of cultures during preservation
  • Defects in starters and their control; Starter failures-effect of antibiotic residues, sanitizers and bacteriophages.
  • Phages-life cycle, sources, prevention, chemical and mechanically protected systems.

Practice (4 hrs):

  • Testing  purity  of  starter  cultures  by  Gram’s  staining,  catalase  test,  creatine  test.
  • Testing starter activity by dye reduction tests, Horrell-Elliker, White Head & Cox test.
  • Effect of presence of antibiotic residues in milk on starter activity.
  • Evaluation of associative growth of starter cultures in milk.

Module-IV: Role of Starters in Fermented Milks (6 hrs)

  • Role of starters in the preparation of various fermented milks; yoghurt, different types of yoghurt; preparation; defects and their control.
  • Role of starters in the preparation of dahi, different types of dahi; preparation; defects and their control.
  • Kefir origin and characteristics; microbiology of kefir  grains
  • Koumiss origin and characteristics
  • Cultured buttermilk
  • Fermented milk products (Bulgarian  milk, Acidophilus milk, Leben, Villi  and  Yakult)

Practice (2 hrs):

  • Preparation and microbial examination of dahi, yoghurt, cultured butter milk, acidophilus milk and kefir.

Module-V: Cheese Starters (4 hrs)

  • Microbiology of fermented milk products; their nutritional and therapeutic significance.
  • Classification, desirable properties, Artisanal and adjunct cheese cultures, primary and secondary flora of cheese
  • Biochemical changes during ripening, bacterial and mold ripened cheeses: soft, semi-soft, semi-hard, hard, Brick and Brie cheese, Camembert and Roquefort cheese;
  • Rennet: rennet substitutes, microbial rennet and recombinant chymosin

Practice (3 hrs):

  • Analysis of cheese for total spore and anaerobic spore count.
  • Microbiological analysis of cheddar cheese at different stages of manufacture of (storage and ripening).
  • Detection of bacteriophages in cheese whey by plaque assay method.

Suggested Readings

 

Text Books:

  • Yadav, Grover & Batish- Comprehensive Dairy Microbiology
  • Marth & Steele- Applied Dairy Microbiology- 2nd ed. Taylor and Francis, New York
  • Edward R. Farnworth-Handbook of Fermented Functional Foods

Online Source:

Session Plan

Session 1

History, classification and importance of starter cultures in dairy industry (1 hr).

Session 2 (Practice)

Preparation of single, mixed starter cultures and concentrated starter (DVS) (1 hr).

Session 3

Single, multiple, defined and mixed strain starters, probiotics and special cultures like exopolysaccharide production (1 hr).

Session 4

Propagation of starter cultures-concentrates-direct bulk and direct vat starter cultures,  factors  affecting  propagation (1 hr).

Session 5 (Practice)

Preservation of starter cultures by freeze-drying techniques (1 hr).

Session 6

Propagation of starter cultures-concentrates-direct bulk and direct vat starter cultures,  factors  affecting  propagation (1 hr).

Session 7

Metabolism of starter cultures (carbohydrate, protein, citrate) (1 hr).

Session 8 (Practice)

Evaluation of homo-fermentation and hetero-fermentation separately and in combination (1 hr).

Session 9

Production of metabolites and antibacterial substances (1 hr).

Session 10 (Practice)

Effect of physical factors (temperature, pH, Salt and Sugar) on dairy starters (1 hr).

Session 11

Methods of starter distillates with their merits/demerits (1 hr).

Session 12

Quality and activity tests for dairy starters and preservation methods (liquid, spray drying, vacuum drying, freeze-drying, frozen concentrate, concentrated dried cultures), merits and demerits; factors affecting the survival of cultures during preservation (1 hr).

Session 13 (Practice)

Testing  purity  of  starter  cultures  by  Gram’s  staining,  catalase  test,  creatine  test (1 hr).

Session 14

Quality and activity tests for dairy starters and preservation methods (liquid, spray drying, vacuum drying, freeze-drying, frozen concentrate, concentrated dried cultures), merits and demerits; factors affecting the survival of cultures during preservation (1 hr).

Session 15 (Practice)

Testing starter activity by dye reduction tests, Horrell-Elliker, White Head & Cox test (1 hr).

Session 16

Defects in starters and their control; Starter failures-effect of antibiotic residues, sanitizers and bacteriophages (1 hr).

Session 17 (Practice)

Effect of presence of antibiotic residues in milk on starter activity (1 hr).

Session 18

Phages-life cycle, sources, prevention, chemical and mechanically protected systems (1 hr).

Session 19 (Practice)

Evaluation of associative growth of starter cultures in milk (1 hr).

Session 20

Role of starters in the preparation of various fermented milks; yoghurt, different types of yoghurt; preparation; defects and their control (1 hr).

Session 21 (Practice)

Preparation and microbial examination of dahi, yoghurt, cultured butter milk, acidophilus milk and kefir (2 hrs).

Session 22

Role of starters in the preparation of dahi, different types of dahi; preparation; defects and their control (1 hr).

Session 23

Kefir origin and characteristics; microbiology of kefir  grains (1 hr).

Session 24

Koumiss origin and characteristics (1 hr).

Session 25

Cultured buttermilk (1 hr).

Session 26

Fermented milk products (Bulgarian  milk, Acidophilus milk, Leben, Villi  and  Yakult) (1 hr).

Session 27

Microbiology of fermented milk products; their nutritional and therapeutic significance (1 hr).

Session 28

Classification, desirable properties, Artisanal and adjunct cheese cultures, primary and secondary flora of cheese (1 hr).

Session 29 (Practice)

Analysis of cheese for total spore and anaerobic spore count (1 hr).

Session 30 (Practice)

Microbiological analysis of cheddar cheese at different stages of manufacture of (storage and ripening) (1 hr).

Session 31

Biochemical changes during ripening, bacterial and mold ripened cheeses: soft, semi-soft, semi-hard, hard, Brick and Brie cheese, Camembert and Roquefort cheese (1 hr).

Session 32 (Practice)

Detection of bacteriophages in cheese whey by plaque assay method (1 hr).

Session 33

Rennet: rennet substitutes, microbial rennet and recombinant chymosin (1 hr).

Case Studies

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Dr. Rajashree Jena

Asst. Professor
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Dr. Rajashree Jena is currently working as Assistant Professor in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. She has obtained her Ph. D degree from National Dairy Research Institute, Karnal in the field of Dairy Microbiology. She has more than 6 years of research and teaching experience at […]