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Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Lactic acid is used as a food preservative, curing agent, and flavoring agent. [51] It is an ingredient in processed foods and is used as a decontaminant during meat processing. [ 52 ] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. [ 51 ]
The lactic acid produced by the bacterium curdles the milk, which then separates to form curds that are used to produce cheese. [11] Other uses that have been reported for this bacterium include the production of pickled vegetables , beer or wine, some breads, and other fermented foodstuffs like soymilk kefir , buttermilk, and others. [ 12 ]
They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus. Special interest is placed on the study of L. lactis subsp. lactis and L. lactis subsp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentations. [5]
Milk can be blended into the whey to improve curd cohesiveness, neutralize the acid in whey and increase yield. This mixture of milk and whey is heated before enough food grade acid is added to drop the pH to the needed level (this could be some type of lactic, citric or acetic acid). Whichever type of acid is used by the cheesemaker it is ...
Lactic acid bacteria are used in the food industry for a variety of reasons such as the production of cheese and yogurt products. Popular drinks such as kombucha are made using lactic acid bacteria, with kombucha having been known to have traces of Lactobacillus and Pediococcus once the drink is made.
Lactic acid: Found in various milk or fermented products and give them a rich tartness. C 3 H 6 O 3: 3.86 Malic acid: Found in apples and rhubarb and gives them their sour/tart taste. C 4 H 6 O 5: 3.03 Phosphoric acid: Used in some cola drinks to give an acidic taste. H 3 PO 4: 2.14 Tartaric acid: Found in grapes and wines and gives them a tart ...
Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. [2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not.