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Starter Culture
•Lactococci - Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris are common lactic
acid bacteria that are used to make cheeses like cheddar
•Lactobacilli - Lactobacillus helveticus is an example of a culture commonly used in Swiss and alpine
cheeses.
Adjunct Culture
lipases esterases
Fats Free Fatty acids Methyl ketones,
thioesters
Camembert cheese (Normandy, France) from raw/ pasteurized cow milk : Penicillium camemberti
proteases
Proteins Peptides
(mushroomy flavor)
https://sites.google.com/site/theduttonlab/home
Blue cheese (Roquefort, France) from raw sheep milk: Penicillium roqueforti (microaerophile)
lipases esterases
Fats Free Fatty acids Methyl ketones,
(peppery flavor) thioesters (garlic)
(2-heptanone = aroma)
Enzymatic
Lactic acid Propionic acid + acetic acid + CO2
fermentation (swiss flavor and gas)
https://sites.google.com/site/theduttonlab/home
Basic Steps of Cheese Making
FAQ: Microbes Make the Cheese: Report on an American Academy of Microbiology Colloquium held in Washington, DC, in June 2014. Washington (DC): American Society for Microbiology; 2015.
Lactic acid bacteria starter cultures for milk protein coagulation
Approximately, 10 pounds of milk are needed to make 1 pound of cheese
Lactate dehydrogenase
Glycolysis
H+
NADH NAD+
Pyruvate Lactate
Rennet/ enzymatic vs acid coagulation of Casein
• Rennet - a set of milk coagulating enzymes (chymosin – major; pepsin and lipase – minor components) isolated from the stomach
of calf/ ruminant mammals.
• Vegetable rennet – plant enzymes that coagulate milk
• Microbial rennet from a fungus, Mucor miehei
glycomacropeptide
Para-κ-casein
Secondary phase :
Formation of CaP bridges
P-Ca-P
Casein isoelectric pH = 4.6
https://www.cheese-in-the-city.com/2019/05/01/milk-coagulation.html