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[생명공학] Lactic acid fermented milk producing process(영문)에 대한 자료입니다.
목차
The manufacturing process of the lactic fermented milk
1. Manufacturing process of milk (Up & Midstream.)
2. culture & inoculation of latic acid bacteria (Up & Midstream)
3. cooling (Up & Midstream)
4. Manufacturing process of syrup (Down stream)
5. making a vessel (Down stream)
6. packing (Down stream)
7. storage (Down stream)
※This involves into Downstream※
HACCP application of milk product process
Steps of milk product process
Determining the Critical Control Points (CCP) of milk
HACCP plan by manufacturing process of fermented milk
Schematic overview of fermented milk process
Benefits of Yogurt
Reference
본문내용
The manufacturing process of the lactic fermented milk
The manufacturing process of the lactic fermented milk is classified as following below.
1. Manufacturing process of milk (Up & Midstream.)
Skim milk (milk) puts into dissolution tank and U.H.P(a high temperature sterilizer) then transfer into cultivation tank. It transfers to be homogeneous and remove the microorganism again. then the milk getting a high temperature is cool by freezer.
• material milk
use marketing milk, powdered milk,
If marketing milk, using intact, or removing grease. skim powdered milk is more better than powdered milk.
• removing grease method
Don't use centrifugal, storage the milk in freezer one day. Then put away the yellow grease on the top.
• sterilization
marketing milk is unnecessary, but powdered milk heating 80℃
• cooling
cooling use freezer or cool water until 40 ml
참고문헌
Yoghurt : scientific grounds, technology, manufacture and preparations
Copenhagen : distributed by Technical Dairy Publishing House : Published by the authors, [c1978]
http://www.midwestdairy.com/content.cfm?contentalias=p_healthnews_minoritiesbenefit
http://www.ahm.bc.ca/yogurt-health-benefit.html
http://www.yakult.co.kr/
http://www.konkukmilk.co.kr/product/product.asp?pMenu=3
http://www.reportworld.co.kr/data/225/F224316.html