32 Questions
What are the steps for the manufacture of reduced fat sour cream?
The steps involve standardization, pasteurization, cooling, inoculation, incubation, and packaging.
What is the acid content of Acidophilus milk and how does it affect consumption?
The acid content can be up to 2%, which is unpleasant to some, limiting consumption.
What are the therapeutic properties believed to be associated with Acidophilus milk?
It is believed to have therapeutic properties.
What are the drawbacks of the traditional Acidophilus milk product?
It has a strong cooked flavor from sterilization before fermentation and a tartness due to high acidity.
How is the product from Finland different from traditional Acidophilus milk?
It is manufactured by fermenting demineralized, lactose-hydrolyzed whey with Lb. casei GG and then adding fruit flavors.
What is the role of Lb. casei GG in the product from Finland?
Lb. casei GG is used to ferment demineralized, lactose-hydrolyzed whey in the product from Finland.
What additional bacteria is now included in acidophilus milk, besides Lb. acidophilus?
bifidobacteria
What happens to the shelf life of acidophilus milk if it is stored at high temperatures?
It will lead to curdling of milk from acid produced by the added bacteria.
What are the typical flavor components in kefir resulting from the fermentation process?
lactic acid, diacetyl, aldehyde, ethanol, and acetone.
What temperature is milk heated to in the manufacture of kefir?
85°C
What are kefir grains composed of?
yeasts, bacteria, and polysaccharides
What is the prominent Lactobacillus strain isolated from kefir grains?
Lb. kefirogranum
What is the traditional milk used for making koumiss?
mare’s milk
What will contaminants such as coliforms, micrococci, and bacilli lead to in kefir production?
variety of flavor defects
What is the purpose of koumiss in the Russian culture?
largely used in that country for therapeutic purposes
What will happen if acidophilus milk is stored at high temperatures and for an extended period?
Extended storage and/or storage at high temperatures will lead to curdling of milk from acid produced by the added bacteria.
What is the acid content of Acidophilus milk and how does it affect consumption?
The acid content of Acidophilus milk can be up to 2%, which is unpleasant to some, so consumption is limited.
What are the drawbacks of the traditional Acidophilus milk product?
The traditional Acidophilus milk product has a tartness and a strong cooked flavor from sterilization of milk before fermentation, making it unpopular.
What is the prominent Lactobacillus strain isolated from kefir grains?
The prominent Lactobacillus strain isolated from kefir grains is Lb. casei GG.
What are the therapeutic properties believed to be associated with Acidophilus milk?
Acidophilus milk is believed to have therapeutic properties, such as its potential to have health benefits.
What is the purpose of koumiss in the Russian culture?
The purpose of koumiss in the Russian culture is as a traditional fermented dairy product, often consumed for its perceived health benefits.
What temperature is milk heated to in the manufacture of kefir?
In the manufacture of kefir, milk is heated to 85°C.
What is the prominent Lactobacillus strain isolated from kefir grains?
Lb. kefirogranum
What is the additional bacteria now included in acidophilus milk, besides Lb. acidophilus?
bifidobacteria
What are kefir grains composed of?
yeasts, bacteria, and polysaccharides
What will contaminants such as coliforms, micrococci, and bacilli lead to in kefir production?
variety of flavor defects
What temperature is milk heated to in the manufacture of kefir?
85°C
What happens to the shelf life of acidophilus milk if it is stored at high temperatures?
Extended storage and/or storage at high temperatures will lead to curdling of milk from acid produced by the added bacteria.
What is the traditional milk used for making koumiss?
mare’s milk
What will the acid content of koumiss lead to?
no curd
What are the typical flavor components in kefir resulting from the fermentation process?
lactic acid, alcohol, diacetyl, aldehyde, ethanol, acetone, and carbon dioxide
What are the therapeutic purposes associated with koumiss?
largely used for therapeutic purposes
Test your knowledge about the manufacturing process of reduced fat sour cream, including the prevention of contaminants and flavor defects. This quiz covers the steps outlined by Singer et al. in 1992.
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