Processing and Manufacturing of Cheese

Relevance to Audience: I’m sure everyone in this room has consumed a dairy product whether it be an ice cold glass of milk with cookies, or a nice piece of cheese on a big juicy burger.

A mixed culture of two unknown bacteria was provided by the instructor. The methods used for

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

When you go to the grocery store and pick up a yogurt, some containers stated “live, active cultures”. What does “live, active cultures” mean? Does it mean that there is living bacteria in the yogurt? Isn’t that harmful? Some bacteria can make you sick, but are important because they help your body fight off the bad bacteria.

Figure 2 is a representation of the average saturation of each cuvette at a specific point time as a function. The y-axis shows the specific saturation points from figure 1, and the x-axis provides the different levels of pH. The pH scale provided on the x-axis ranges from 0 to 14, 0 being the most acidic and 14 being the most basic. The point chosen from figure 1 was the saturation levels of each cuvette at 110 seconds. The saturation point was chosen because in the previous graph at time 110 seconds the reactions of

Foods such as cheese included in the product will have to be chosen offering longer shelf lives;

You can grow microorganisms in liquid media or on solid media. Most bacteria can be grown in labs as long as the media contain a source of the major nutrients; carbon, nitrogen, sulphur, and phosphorous. They may also need to have other nutrients. These nutrients are made into a broth and the pH and salinity can be adjusted. The nutrient broth is placed in test tubes, which are plugged with cotton wool, capped with foil and then sterilised in an autoclave, at 121c for 20minutes. These tubes are then cooled before they are inoculated. To prepare the streak plates we dipped an inoculating loop into ethanol then placed it in the flame until the loop glowed red. Still holding the inoculating loop by its handle we removed the lid from

Case 2 refers to the incident of a physician known as Dr.Ben and his 74 year old patient known as Mrs.Alma Norfleet. Who complained to Dr. Ben about a pain she felt in her chest during her previous ER visit. Unfortunately, Dr. BEN ignored the symptoms and referred to it as a mere chest pain that shouldn’t be taken seriously, even though she had suffered from chronic illnesses in the past such as diabetes, heart disease, and arthritis. Later, Mrs Alma arrived to the ER, chronically ill to Dr. Ben’s surprise, he ran some tests on her, and found out that she was indeed sick and suffered from heart failure. Confronted with this issue, by one of the nurses, he denied that the patient ever reported such issues to him.

Bega Cheese product Tasty Sticks are sold nationwide in Australian leading Supermarket such as Coles, Woolworths and selected IGA stores. In total these Australian Supermarket listed operates over 4,995 stores across Australia-wide which is conveniently available for all shoppers across Australia (Westfamer, 2018) (Woolworths Group, 2018) (Metcash, 2018). The transportation of the products including Tasty Sticks between the Bega dairy factor and the supermarket are handled by the transportation company Wettenhalls (Wettenhalls, 2017). Wettenhalls transport has delivered 18 million pallets for a variety of leading retail, food, beverage and grocery manufacturers in Australia including Bega Cheese products each year who use trucks as the mode

At Olympic Cheese, I noticed a man stirring olives and helping the other employees with locating specific cheeses. I then interviewed this man, who was named George, and he told me that the specialty of his store was both imported and domestic cheeses. He told me that there were about 700 kinds of cheese sold there, and that he had worked in this business for 55 years [4]. From my own observations, I noticed that the shelves were all full, but very organized-looking. After waiting in line, I sampled the aged cheddar and brie cheeses, which were at room

As you can see from the graph above that pH 9 was the most active, not supporting my previous stated hypothesis ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’

How do you get from liquid milk to a solid product like ice cream? The milk is collected from the cow, is sent to a processing plant which turns it, the milk, into your favorite products; such products include: milk, ice cream, cheese, cream cheese, sour cream, yogurt, makeup and pudding. There are 7

L. bulgaricus are used as starter cultures during yogurt fermentation and are regarded as probiotics (Perna et al, 2008)

Live Lactobacillus casei Shirota strain, cultured and tested in our laboratory, is added to the tank. The temperature of the tank is then reduced until the contents are at 37°C (body temperature). The solution is allowed to ferment in the tank for 6-9 days or until the numbers of Lactobacillus casei bacteria reach their ideal concentration.

extent by pH as shown in TABLE 1.3 History Plot Vessel 3 – 2L NO pH control.