milk

What is the definition of a probiotic?

Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts.

What are the 3 terminologies for probiotics?

Probiotics, prebiotics, and synbiotics.

What are prebiotics?

Prebiotics are dietary fibers that feed the beneficial bacteria in the gut.

What are synbiotics?

Synbiotics are a combination of probiotics and prebiotics that work synergistically.

What are post-biotics?

Post-biotics are non-viable microbial cells and/or their components that confer health benefits.

What are Paraprobiotics?

Paraprobiotics, or ghost probiotics, are inactivated probiotics that still confer benefits.

What is the minimum effective dose of probiotics?

The minimum effective dose varies, but generally ranges from 1 billion to 10 billion CFUs.

What affects the survivability of probiotics?

Factors include gastric acidity, bile salts, temperature, duration of storage, and formulation.

What are prebiotics made of?

Prebiotics are mainly composed of non-digestible fibers.

What are some examples of prebiotics?

Examples include inulin, fructooligosaccharides (FOS), and galactooligosaccharides (GOS).

How do the bacteria cultures in yogurt interact?

They collaborate to ferment lactose and produce metabolites such as lactic acid.

What is formed from lactose fermentation?

Lactose fermentation produces lactic acid and bifidobacteria.

Who ferments lactose?

Lactose is primarily fermented by bacterial cultures including Lactobacillus and Streptococcus species.

How is galactose fermented?

Galactose can be converted to fructose-6-phosphate using the Leloir pathway or the tagatose pathway.

What is the definition of yogurt?

Yogurt is a fermented dairy product made by culturing milk with specific bacterial cultures.

What do the cultures do in yogurt?

The cultures ferment lactose and produce lactic acid, which thickens the milk.

What is the optimum ratio of cultures in yogurt?

The optimal ratio of Streptococcus thermophilus to Lactobacillus bulgaricus is typically around 1:1.

What can be done to control acidification in yogurt?

Controlling temperature, adjusting culture ratios, regulating incubation time, using pasteurized milk, and adding buffers.

How does S. thermophilus and Lb. Bulgaricus work together?

S. thermophilus initiates fermentation and Lb. Bulgaricus enhances flavor and texture.

What are the desired properties of yogurt?

Desired properties include creaminess, smooth texture, tart flavor, and probiotic content.

How is yogurt made?

Yogurt is made by heating milk, cooling it, adding cultures, and incubating at specific temperatures.

How is post-fermentation acidity controlled?

Acidity can be controlled by monitoring temperature, adding stabilizers, adjusting fermentation time, cooling, and using starter cultures.

How is buttermilk made?

Buttermilk is typically made from the fermentation of cream, involving Lactococcus or Leuconostoc species.

What are some probiotics cultured milk microbes?

Examples include Lactobacillus, Bifidobacterium, and Streptococcus.

How is kefir milk made?

Kefir milk is made by fermenting milk with kefir grains containing a symbiotic culture of bacteria and yeasts.

What microbes are involved in koumiss making?

Koumiss is made using a mixture of Lactobacillus, Saccharomyces, and other yeast species.

How is viili made?

Viili is made using specific strains of bacteria, often including a mold called Penicillium roqueforti.