alcoholic beverages
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- cheese ripened
- secondary fermentation of curd used (roquefort (blue cheese) - penicilluim roqueforti (mold), swiss- propinebacterium species
- malting
- barley grains are germinated (1 week), plant dried and crushed to release plant enzymes (amylase-proteinase). Powder called malt
- cheese unripened
- 1 step fermnetation (cottage cheese, sour cream, cream cheese)
- wort is
- cooked with hops (2 hrs) (plant enzymes deactivated, killing microbes, more concentrated) filtered, and then cooled
- grading of dairy products
-
A = 100,000 CFU/ml as raw
20,000 CFU/ml as pstrzed
B which is used for dairy treatment = 1,000,000 CFU/ml as raw 50,000 CFU/ml as pasteurized - mashing
- malt(enzymes) adding hot water and grains (carbohydrate starch) enzymes in malt -- will break down starch to sugars the liquid produced is called wort
- dairy product through fermentation
- fermenting lactose -- lactic acid lactic acid bacteria
- pitching
- adding yeast to the wort after cooled
- cheese primary fermentation
- lactose -- lactic acid -- lactic acid bacteria/rennin/helps coagulate protein -- low ph coagulate casien = curd milk protein = whey
- bottom fermentation - ale
- yeasts - saccharomyces cerevisal ale is not aged held at 14-23 C for 5-7 days Sugar -- CO2 + ethanol 3-6% alcohol concentrate
- other microbial products that must be controlled
- antibiotics, steroids, vitamins, organic acids and enzymes, baking (yeasts), solvents/fuels, bioremediation (clean environment) and insecticides
- top fermentation (form lager)
- yeast used are in saccharomyces - (carlsbergensis) 6-12 C for 7-14 days beer is also aged for 1-6 weeks in the cold
- pathogens for dairy
- TB, staph, strep, salmonella, shigella, and listeriosis
- primary fermentation for distilled liquor
- fermentation of starting product -- CO2 + ethanol by yeast in the saccharomyces -- distilled (gives higher concentration of alcohol)
- to test dairy control use
- standard plate count, coliform analysis (fecal contamination), phosphate test (enzyme in raw but not pasteurized milk - determine effictiveness of pasteurization) also a penicillin test
- pasturization of beer and ale to destroy microbes
-
60 C 15-20 mins
microfiltratin CO2 added (0.5% conc.) and then packaged - Normal flora for dairy
- lactobacillus, stroptococcus, leuconastoc
- type of liquor depends on the starting product
-
rum-sugarcane syrup or mollasses
bourbon-corn
tequila-cactus
vodka-potatoes - To control the quality of milk
- inspect animals, inspect sanitation of dairy, inspect handlers, and pasteurize