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    Defects in Fermented Milk Products

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    Deepam Tandon AIFT, Noida
    Fermented milk products can develop defects that impact appearance, flavor, aroma, and consistency if not properly preserved. Defects in appearance may include aging, cream line formation, mold or yeast growth, and discoloration due to factors like air incorporation or freezing. Flavor and aroma defects like bitterness, off-flavors, and high acidity can result from issues like improper inoculation temperature, contamination, or too long of storage. Consistency defects like sliminess or sandiness may occur due to contamination, insufficient incubation time, or unsuitable stabilizers. Proper preservation techniques like pasteurization, controlled temperatures, and hygiene practices during production can help prevent defects in fermented milk products.

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    Defects in Fermented Milk Products

    Uploaded by

    Deepam Tandon AIFT, Noida
    144 views15 pages
    Fermented milk products can develop defects that impact appearance, flavor, aroma, and consistency if not properly preserved. Defects in appearance may include aging, cream line formation, mold or yeast growth, and discoloration due to factors like air incorporation or freezing. Flavor and aroma defects like bitterness, off-flavors, and high acidity can result from issues like improper inoculation temperature, contamination, or too long of storage. Consistency defects like sliminess or sandiness may occur due to contamination, insufficient incubation time, or unsuitable stabilizers. Proper preservation techniques like pasteurization, controlled temperatures, and hygiene practices during production can help prevent defects in fermented milk products.

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    Defects in fermented milk products

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    Fermented milk products can develop defects that impact appearance, flavor, aroma, and consistency if not properly preserved. Defects in appearance may include aging, cream line formation, mold or yeast growth, and discoloration due to factors like air incorporation or freezing. Flavor and aroma defects like bitterness, off-flavors, and high acidity can result from issues like improper inoculation temperature, contamination, or too long of storage. Consistency defects like sliminess or sandiness may occur due to contamination, insufficient incubation time, or unsuitable stabilizers. Proper preservation techniques like pasteurization, controlled temperatures, and hygiene practices during production can help prevent defects in fermented milk products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    144 views15 pages

    Defects in Fermented Milk Products

    Uploaded by

    Deepam Tandon AIFT, Noida
    Fermented milk products can develop defects that impact appearance, flavor, aroma, and consistency if not properly preserved. Defects in appearance may include aging, cream line formation, mold or yeast growth, and discoloration due to factors like air incorporation or freezing. Flavor and aroma defects like bitterness, off-flavors, and high acidity can result from issues like improper inoculation temperature, contamination, or too long of storage. Consistency defects like sliminess or sandiness may occur due to contamination, insufficient incubation time, or unsuitable stabilizers. Proper preservation techniques like pasteurization, controlled temperatures, and hygiene practices during production can help prevent defects in fermented milk products.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    Defects in fermented milk products

    Presented by-Manas singh


    A412618017
    INTRODUCTION
    • Milk is a whitish liquid containing proteins
    (2.5%), lactose (5%), fats (3.6%), water (87.5%)
    and various minerals and vitamins (0.7%)
    • The milk produced by cows, goats and other
    animals is used for human consumption.
    • Milk is extremely perishable and various
    methods are employed to preserve it, the most
    prominent being fermentation.
    What Is Fermentation?
    • Fermentation is a metabolic process in which an
    organism converts a carbohydrate such as starch
    and sugar into alcohol or acid.
    Defects of Fermentation
    • Any form of bacterial spoilage in milk products
    is very significant because dairy products have
    relatively limited keeping time and very high
    perishability
    • If you fail to apply sufficient preservation
    methods these products can go bad really quick
    and result in massive losses.
    Defects, cause and prevention of fermented milk products

    • Defects resulting in changing of appearance


    • Flavor and aroma defects
    • Defects of consistency, body ,texture and
    viscosity
    Defects resulting in changing of appearance

    • Aged
    • Cream line
    • Mould /yeast colonies formation
    • Inhomogeneous appearance
    • Gas formation
    • discoloration
    Cause
    • Incorporation of access air
    • Too low total solids
    • Film is formed on the surface due to freezing of
    the products
    • Insufficient stirring of milk
    • Absence of homogenation
    • Poor hygiene lead to yeast mould growth
    • Low pH
    Prevention
    • Avoid mechanical shaking during coagulation
    • Avoid freezing of the product
    • Homogenize effectively
    • Maintain hygiene during production
    • Use stable colouring agent
    Flavor and aroma defects

    • Coagulation
    • Bitter taste
    • Yeast/fruity flavor
    • Rancid flavor
    • High acid
    Cause
    • Inhibitors in milk
    • High inoculation temperature or low inoculation
    mode
    • Too long storage
    • Contamination with bacteria and enzyme
    • Fat breakdown by microorganisms
    • Too high acidification and after incubation
    Prevention
    • Inhibitor free milk
    • Correct inoculation temperature is 23-25 degree
    C
    • Two weeks under cold storage
    • Ensure high standard of product hygiene
    • Pasteurization of milk
    • Correct incubation period
    Defects of consistency, body ,texture and viscosity

    • Slimy
    • Sandy
    • Gummy
    • Thin/liquid
    • Wheying-off
    • Soft
    Cause
    • Contamination with slime
    • Too low incubation period
    • Contraction of gel particle
    • Early stirring of the coagulum
    • Unsuitable stabilizers
    • Too strong stirring of gel
    • High acidification before cooling
    Prevention
    • Maintain proper starter culture ratio
    • Use active starter culture
    • Avoid mechanical disturbance
    • Stir after cooling the product
    • proper incubation
    • Ensure correct amount of stabilizers
    Thank you

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