North eastern fermented dairy products
Fermented dairy products are crucial to the human diet. Today, due to the increasing demand on safe and functional foods, consumption of new and enriched foods has shown growth to higher rates. High-altitude regions with cold environment like highlands of the Hindu Kush and Karakoram in Afghanistan and Pakistan, Western and Northern Mongolia ,the Tibetan Plateau and mountains of Northern China, the Himalayas in India, Nepal and Bhutan, have great number of yaks (Bos grunniens ) and yak milk based dairy products are quite popular. More than 90 % of world’s yaks (approximately 13 million) are found in China (Dong et al., 2007). Upon hydrolysis, yak milk casein generate antihypertensive peptides, such as YQKFPQY (αs2-CN; f89-95), LPQNIPPL (β-CN; f70-77), SKVLPVPQK (β- CN; f168-176), LPYPYY (κ-CN; f56-61) and FLPYPYY (κ-CN; f55-61), and two novel ACE-inhibiting peptides (Jiang et al., 2007). Yak milk fat possesses 3.2 times higher ω-3 PUFA as compared to cow milk fat (Or-Rashid et al., 2008). North eastern region of India and nearby countries have evolved a wide variety of traditional milk based products having cultural popularity along with their putative health benefits.
Kurut
Kurut is basically a Turkish whey drained
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Buttermilk is collected and cooked for 15 minutes to get a soft mass which is placed in a closed vessel for 5-7 days. Microbiota associated with chhu is: Lactobacillus alimentarius, Lb. salivarius, Lb. bifermentans, Lb. brevis and Lactococcus lactis subsp. cremoris and yeasts Saccharomyces crataegensis and Candida castellii. All LAB strains showed high degree of hydrophobicity and did not produce any biogenic amines,suggesting a possible probiotic character. (Dewan and Tamang
Identification of bacteria within Unknown Culture #21 In this experiment, an unknown culture of two different types of bacteria was assigned to each person, a number of tests were performed to isolate and identify these bacterial cells. Based on knowledge from the previous experiments completed in lab, a basic understanding of each type of bacteria was used to create a flow chart that would aid the process of identifying the unknown bacteria within the culture. A gram stain that is performed initially will narrow down the types of tests certain bacteria will and will not respond to. In addition to the gram stain, some of the tests that were used include, a catalase test, an Eosin methylene blue (EMB) agar test, a bile esculin test, and a 6.5% sodium chloride (NaCl) test.
In this experiment, we cultivated an unknown specimen containing two microorganisms. The purpose of this experiment was to use a variety of biochemical test previously learned in the lab to identify the unknown bacteria. The identification of unknown bacteria is a major part of microbiology. Microbiologist observe samples such as blood and sputum in the laboratory for the presence of microorganisms. Identifying unknown bacteria is extremely important in clinical settings because it helps physicians find treatment for infections.
The taste of Honey Nut Cheerios was made to be somewhat sweet but yet healthy. The cereal is primarily made of whole grains, and was made with many vitamins and minerals that your body needs each and every single day. therefore, having healthy both and sweet things within the cereal has helped the cereal to feel more healthy but have a taste that people truly enjoy and want to come back for. The product strategy behind the taste of Honey Nut Cheerios was to make it with a taste that is fitting with all types of people, and that is exactly what they did. Look: The look of Honey Nut Cheerios is circular and brown.
A milk-based, litmus broth tube is incubated and observed after 48 hours. Observations include lactose fermentation without gas as well as with gas, the reduction of litmus, casein protein coagulation and casein and protein hydrolysis. These characteristics were all determined based on the color of the solution and the production of a curd, the curds density and the production of a gas. To determine the density of the curd, the tube was slightly turned to see rather or not it was mobile or concentrated towards the bottom. 2.3 Carbohydrate Fermentation of Lactose, Sucrose and
Without question whole cow’s milk is high in saturated fat and cholesterol, both of which should be avoided. In addition, there has been growing concern that three health issues associated with milk consumption have gone ignored and demand immediate attention: lactose intolerance, type-1 diabetes mellitus, and prostate cancer. A study in 2002 examined “the links between milk consumption and both type 1 diabetes mellitus, and lactose intolerance. These 2 topics...have received major and extended coverage in the media and have raised broad concerns about the safety of milk for children” (Goldberg, Folta, Must). In this study were revealed results of a Finnish study of cow’s milk consumption where the authors stated “...these data support the hypothesis that there may be a subset of at-risk children for whom cow's milk consumption promotes the development of type 1 diabetes” (828).
Therefore, acid fat, lactose fermentation, mannitol fermentation were not needed to be performed, because they are selective to a specific thing. As a result, Unknown bacteria “W” was concluded to be gram stain positive, endospore positive, bacilli shape (rod shape), and arranged in chains (strepto-). Test Purpose Reagents Observation Results Gram Stain To determine gram reaction of bacteria.
Balpreet Singh Ms. Bogan Composition II January 23, 2023 The Great Milk Debate 1. The Great MIlk Debate, a great advertisement whose main message is to prove that milk sources like coconut, hazelnut, almond and soy are better than cow’s milk. A major part of the advertisement shows the needed vitamins and minerals provided to human beings by plant based milk.
This test was conducted utilizing aseptic technique. I first properly labeled the test tube and aseptically inoculated an MR-VP broth tube with unknown bacteria number 5 using a sterile inoculating loop. After 4 days of incubation, I added 4 drops of methyl red ph indicator to the tube. The contents of the test tube turned yellow in color. This indicates a negative test result because unknown bacteria 5 utilized the butanediol pathway instead of the mixed acid fermentation pathway.
In the laboratory, identification of an unknown bacterium is often necessary. In the lab, a random sample consisting of three different bacteria was selected. The sample contained one gram-positive, one gram-negative paracolon, and one gram-negative coliform. The purpose of the experiment is to identify each of the three species that the mixture contained. After receiving an unknown mixture, the sample was streaked for isolation onto TSA, blood agar, and MacConkey plates.
Wegmans grocery stores across the country were hold sweet celebrations this weekend. The family owned grocery chain is celebrating 100 years. Every store offered a free anniversary celebration cake for it 's employees and customers. The celebration at our Corning Wegmans was uniquely special, as the store will also celebrate 30 years this summer.
The unknown bacteria was then tested on multiple selective and differential media. Growth was present on the MacConkey Agar and the colonies were the same color as the plate, which told me my bacteria was gram negative and did not ferment lactose. There was no growth on the Mannitol Salt Agar, and this told me the unknown was not salt tolerant and did not
There is a 32fl oz in the ingredients of the Strawberry PowerAde ingredients drinks. The ingredients in Strawberry PowerAde are water, high fructose corn syrup. Strawberry PowerAde carries 0.5% of citric acid, salt and potassium citrate, magnesium and calcium chloride, and potassium, phosphate. Phosphates are for active athletics, which is where they get their energy because phosphate is an electrolyte source.
Unknown #10 produced no identifiable macroscopic characteristics as a broth, so the first step was to Gram stain a loopful to determine the microscopic characteristics. Gram staining not only helped identify Unknown #10’s microscopic morphology but it also helped ensure the specimen was a pure culture—no other bacteria were visible when Unknown #10 was Gram stained and observed under the microscope. Unknown #10’s key microscopic morphology was that it was a very small, Gram negative bacillus. Though bacilli can possibly form endospores, no empty white centers were visible which suggested that Unknown #10 was not an endospore forming bacteria. No quick endospore stain was performed to validate this assumption since only one assigned organism was endospore forming and unlike Unknown #10, that organism was Gram positive.
Chocolate milk is healthy and very beneficial to your body. It has a vigorous nutrient
Lactose intolerance, also known as milk intolerance, is the inability to fully digest the sugar, lactose, in milk. There are more than three million cases in the U.S. per year. As a result, they have diarrhea, gas and bloating after eating or drinking dairy products. A deficiency of lactase, an enzyme produced in your small intestine, is usually responsible for lactose intolerance. Many people claim to be lactose intolerant.