PPT-The Effects of Various Milk By-Products on Microbial Proper

Mehmet GÜN Cemalettin SARIÇOBAN Hasan İbrahim KOZAN Faculty of Agriculture Department of Food Engineering Selcuk University 42079 Konya Turkey 1 Introduction Meat plays a very important role . But raw milk can harbor dangerous microorganisms that can pose serious health risks to you and your family According to an analysis by the Centers for Disease Control and Prevention CDC between 1993 and 2006 more than 1500 people in the United State Mehmet GÜN, Cemalettin SARIÇOBAN, . Hasan İbrahim KOZAN. † . Faculty of Agriculture, Department of Food Engineering, . Selcuk. University, 42079, Konya, Turkey.. 1. Introduction. Meat plays a very important role . Microbial food spoilage occurs as a consequence of either microbial growth in a food or release of extracellular and intracellular(following cell . lysis. ) . enzymes in the food environment.. Signs of spoilage of different types of food:. JUBNA N K C. WELCOME. HACCP FOR MILK PROCESSING . HACCP. Hazard Analysis and Critical Control Point.. Consist of seven principles.. Identifies specific hazards and preventive measures.. Attention Getter. According to Robert Cohen, Executive Director of the Dairy Education Board and . NOTMILK.com. , milk consumption is to blame for a variety of health woes, including the following:. breast cancer . CHAPTER 23. MOLLY, NICOLE, BRE . OBJECTIVES. Identify the components of milk and describe how they are dispersed in milk. Explain what happens when milk protein is coagulated. Describe how milk is processed and the effects of pasteurizing homogenizing and fortifying milk. Protein = 3.5%. Fat = 4%. Carbohydrates = 4.5%. Vitamins = A,B,D. Minerals = 0.7%. Water = 87%. Nutritive Value. Protein – . High Biological Value protein. Easily digested form. Proteins present: . Dairy . Located in the . BLUE . section on the . MyPlate. graphic.. Includes milk, cream, cheese, yogurt, frozen dairy desserts. Nutrients in Dairy Products. Major source of calcium, protein and phosphorous. . MILK AND MILK PRODUCTS . Raw . milk contains many types of microorganisms coming from different sources. The average composition of cow’s milk is protein 3.2%, carbohydrates 4.8%, lipids 3.9%, and minerals 0.9%. Besides casein and . 1. Microbial survival strategies. 2. Microbial growth. 3. Effects of the environment. 4. Microbial cultures. 5. Growth measurements. 6. Antimicrobial agents. 7. Antibiotics. 1. . Microbial. . survival. biotechnology.important. branch of Microbiology where economically valuable products are produced from cheaper raw materials by using large culture of . m.o.. Up stream and Downstream process.. Screening-Definition.. Microbiological quality of pharmaceutical products is influenced by:. Environment . Materials . . Good Manufacturing Practices (GMP). It is developed to minimize contamination by a study:. Ecology of microorganisms. . Kinetics. Growth Curve. Log CFU/ml. Optical Density. Lag. First Order Kinetics. Food microbiology is concerned with all phases. Of microbial growth (. lag,log. , stationary, death phase).Growth curves are normally plotted as the number of cells on a log scale or log10 cell number versus time.. Microbiological quality of pharmaceutical products is influenced by:. Environment . Materials . . Good Manufacturing Practices (GMP). It is developed to minimize contamination by a study:. Ecology of microorganisms.