innovation in fermented

product
Bio-chemistry
FST/1022
“A”
JUwo5458
Food Science & Technology
(FST)
: Beenisha Iqbal, aneeqa Asif,
amna azeem
Miss NIDA Iqbal
: 2 semester
Table of Contents
............................................................................................ 3
INTRODUCTION: .................................................................................................... 3
BIOCHEMISTRY: ..................................................................................................... 3
Chemical Composition: ...................................................................................... 3
ABSTRACT:.......................................................................................................... 4
HEALTH BENEFITS: ................................................................................................. 4
SESAME MILK CHEESE ............................................................................................ 5
INGREDIENTS:..................................................................................................... 5
PROCEDURE: ...................................................................................................... 5
STEP# 1 PREPARING SESAME MILK: .......................................................... 5
STEP#2 PROCESSING THE MILK: ................................................................ 5
STEP#3 COOL MILK: ................................................................................... 5
STEP#4 ADDING INORGANIC SALT: ........................................................... 5
STEP#5 CURDLING THE MILK: ................................................................... 5
STEP# 6 RIPENING THE CURD: ................................................................... 6
STEP#7 PROCESSING THE CURD: ............................................................... 6
STEP#8 BRINING THE CURD: ..................................................................... 6
STEP#9 PREPARATION OF CHEESE: ........................................................... 6
STEP#10 RESULT: ....................................................................................... 6
MARKET IMPORTANCE:......................................................................................... 6
REFERENCES: ......................................................................................................... 7
INTRODUCTION:
Cheese is the common term for a group of fermented food products based on milk that is
manufactured in a wide variety of flavors and types worldwide. Cheese is the most diverse dairy
product and is arguably the most fascinating and technically demanding academically. Cheese is
biologically and biochemically complex and thus unstable, unlike many other foods that are
relatively biologically and physically stable. The processing of cheese which dates from 6000-
7000 BC, is basically a technique for preserving milks nutritional value by fermentation,
moisture removal, and salt addition.
Cheese is valued for its fat, protein, calcium, and phosphorus portability, long life, and high
content. Cheese is a rich source of essential nutrients in particular proteins, bioactive peptides,
amino acids, fatty acids, vitamins, and minerals. The nutritional composition of cheese depends
on the types of milk used and manufacturing and ripening procedures. The plant-based milk is
nutritionally healthy and equivalent to animal milk. In particular, the use of mixed cultivation
fermentation has great potential to enhance the nutritional quality and sensory profile of plant
material. We use plant-based milk (Sesame milk) for making sesame cheese. The milk
replacement in sesame cheese for people suffering from milk intolerance and allergies. The
non-dairy source of sesame cheese is lower in fat and calorie compared to dairy-based cheese.
Sesame Cheese is highly nutritious and a very good source of protein. In sesame cheese, L-
Plantarum is able to convert sesaminol triglucoside with enhanced radical scavenging activity
from sesame milk into bioactive sesaminol aglycon. Sesame cheese has good potential for
development within the global market to fulfill the nutritional requirements of consumers
around the world.

BIOCHEMISTRY:
Proximate composition and physicochemical analyses were carried out on the sesame seed
(Sesamum indicum L.).

Chemical Composition:
The chemical composition of the sesame milk contained 5.7% moisture, 20% crude protein,
3.7% ash, 3.2% crude fiber, 54% fat, and 13.4% carbohydrate. The seeds were found to be good
sources of minerals. Potassium (851. 35 ± 3.44 mg/100g) was the highest, followed in
descending order by Phosphorus (647.25± 3.52 mg/100g), Magnesium (579.53 ± 0.42
mg/100g), Calcium (415.38 ± 3.14 mg/100g) and Sodium (122.50 ± 4.21 mg/100g).
ABSTRACT:
Cheese formulated with low or high levels of sesame proteins making strong, gummy cheese,
cheese formulated with a medium amount of sesame protein isolate showed the best overall
characteristics.
The potential use of sesame milk in cheese is a very recent consideration that could benefit
from cheese's nutritional and ingredient diversity.
The milk fermentation was slowed down by adding SPI (sesame protein isolate) to the milk. Low
SPI levels - 4% of cheese developed with increased "hardness cohesion, adhesive cohesion, and
gumminess.

HEALTH BENEFITS:
 The non-dairy source of sesame cheese holds great potential especially due to
complications faced by dairy sources such as lactose intolerance.
 Sesame milk cheese has a high antioxidant value.
 Functional components of sesame will strongly promote the use of sesame milk is the
non-dairy cheese.
 Sesame milk is appreciated for its functionally active component which is often
correlated to its health-promoting and disease-preventing properties.
 Consumption of non-dairy source of cheese due to associated with a high number of
proteins, fiber, and virtually free from cholesterol.
 Plant-based milk substitutes (sesame milk) have positive effects because of rich
antioxidant activity and fatty acid which reduce the risk of cardiovascular diseases,
cancer, atherosclerosis, and diabetes.
 Sesame milk cheese is also needed by consumers who have lactose intolerance or an
allergy to the cow’s milk.
 Sesame milk cheese is nutritive dairy substitute that is used to make cheese.
 Sesame cheese has the benefits of high nutritive value, low cost, and especially suitable
for those with lactose intolerance.
 Compare to dairy cheeses, though sesame cheeses are lower in fat and calories.
 SESAME MILK CHEESE
INGREDIENTS:
Non-dairy source milk (sesame milk)
Lactobacillus acidophilus (starter culture)
Plant-based rennet
Inorganic salt
Brine solution

PROCEDURE:
 STEP# 1 PREPARING SESAME MILK:
Take sesame seed, then blended in a blender with addition of a right limited amount of
water to form a sesame milk

 STEP#2 PROCESSING THE MILK:

Then heating the sesame Milk, such a temperature is achieved by slowly to minimize the
number of spoilage species and improve the atmosphere for the starter cultures to expand,
The Milk is heated by pouring the milk directly into a pot. The temperatures ranging
between 75 °C and 90 °C by placing the pot under hot water so, then the milk can be
pasteurized or mildly heat-treated.

 STEP#3 COOL MILK:

Milk is cooled under temperature ranging between 45°C to 60°C after pasteurization or heat
treatment to get it to the temperature required to develop the starter bacteria.

 STEP#4 ADDING INORGANIC SALT:

Add calcium chloride (Cacl2) is extremely essential as it makes milk coagulate easier and to
enhance the process of rennet coagulation,

 STEP#5 CURDLING THE MILK:

The starter culture is prepared by first preheating the non-dairy milk mixed with a mixture
of Lactobacillus acidophilus Bacteria for temperature ranging between.60°C to 70°C to
accumulate. After that, the Mixture is sustained at a temperature ranging from 25 to 37 ° C
for a time-varying between 24 to 36 hours. The mixture is then cooled at a temperature of
for a time span ranging from 2 ° C to 10 ° C, to obtain the ripened starter culture, between
 10 and 20 hours the ripening stage helps the bacteria to grow and start fermentation, which
reduces the pH and improves the cheese flavor.

 STEP# 6 RIPENING THE CURD:

Then, the enzyme that works on the milk proteins to form the curd is the rennet. So add
plant origin rennet after that the curd is not disturbed for approximately 30 minutes, so a
firm coagulum forms. Therefore, the curd is ripened to obtain the vegan cheese

 STEP#7 PROCESSING THE CURD:

The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese
knives into small pieces The curd processing involves cooking the curd at a temperature
varying from 55 ° C to 70 ° C the heating step helps to separate the whey from the curd.
Vegan Whey (vegan casein protein) took 12 hours and the drained curds were then molded
into shapes.

 STEP#8 BRINING THE CURD:

Brining the curd by dipping in a Brine solution for a 1-minute to 5-minute period of time.it is
used to enhance flavor and preserve the cheese.

 STEP#9 PREPARATION OF CHEESE:

In cheese hoops, the salted curd pieces are put and pressed into blocks to shape the cheese.
A non-dairy cheese prepared

 STEP#10 RESULT:
The vegan cheese was the result with an almost smoky taste that makes this cheese unique.
You'll really like this cheese if you like sesame seeds milk.

MARKET IMPORTANCE:
The global market for vegan cheese is expected to continue its upward trend as demand for a
product based on plants continues. The growing prevalence of lactose intolerance is becoming
the key factor stimulating the growth of the market for vegan cheese. So, we make cholesterol-
free sesame milk cheese, a great source of protein, making it a healthy alternative for the
population that is obese and lactose intolerant. The main importance of sesame milk cheese is
the low cost that can be easily purchased by every customer.
REFERENCES:
www.researchgate.net
https://patents.google.com/patent/WO2018154095A1/en
EP17157951NWA1.pdf
http://milkfacts.info/Milk%20Processing/Cheese%20Production.htm
https://thenutramilk.com/blogs/milk-recipes/sweetened-sesame-milk
https://www.healthline.com/nutrition/sesame-seeds#TOC_TITLE_HDR_4