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YOGURT ( Streptococcus thermophillus ) Prepared by:

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

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YOGURT ( Streptococcus thermophillus ) Prepared by:

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  1. YOGURT (Streptococcus thermophillus) Prepared by: SITI NURRABIHA BT ABDUL RAHIM 02DTM11F2007 SITI SYAHIRAH BT ZAMZANI 02DTM11F2011 MA NAZIRA BT MEOR SEPERON 02DTM11F2009

  2. 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

  3. HISTORY • 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.

  4. important of fermentation • Containing beneficial bacteria : Streptococcus thermophilusand Lactobacillusbulgaricusstrains • S. thermophilus is that it is a probiotic bacterium • Produce souring flavour of milk results from mutualism cooperation between lactobacillus bulgaricusand streptococusthermophillus. • 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

  5. METHADOLOGY RAW MILK Adjust composition and blend Pastuerization PASTEURIZED MILK Inoculation Homogenization Cooling Incubation (hold) RAW YOGURT Flavoring Heat Treatment Packaging Heat Treatment PROCESSED YOGURT

  6. HOW BACTERIA WORK?

  7. TYPE OF MICROORGANISM • Streptococcus thermophillus • Lactobacillus bulgaricus

  8. CONCLUSION • Yogurt has traditionally been considered a probiotic-carrier food with health-promoting effects. • Streptococcus thermophilusto 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

  9. 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

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