Dairy Derivatives And Their Various Benefits

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Dairy derivatives and their various benefits

Introduction

Villi is a type of mesophilic fermented milk that originated in Scandinavia;For the formation of this type of fermented milk product, the presence of various lactic crops (LAB) and yeasts similar to the geotrichum candidum fungi that are present in the milk and that form an surface similar to that of the velvet on the VIILI are needed. With respect to the types of Villi we can find a great variety can be natural (whole, semi and skimmed), of fruit flavors etc. When covering a great spectrum of flavors its texture can vary from one to another.

Developing

As a benefit, since it is a preventive probiotic, it facilitates and gives rise to good digestion. Composition of the Microbiota del Villi. Yeast traces: Kluveromyces Marxianus. Pichia Fermendans. Dairy bacteria: lactococcus lactis subpa. Cremoris. LACTOCOCCUS LACTIS SUB. Lactis Biovar. Diacetylactis. LEUCONOSOC MESENTEROIDS SUB. Cremoris. Other types of fermented milks exempt to classification: Jocoque is an original dairy product in Mexico which is made from fermented cow’s milk;This type of product is described as a kind of cheese – yogurt since it has a consistency between yogurt and cheese depending on the country where it is made.

Jocoque as we have mentioned previously as a rule is usually produced from cow’s milk, but can also be made from sheep and goat milk;With respect to its appearance it is located as a type of fresh white cheese that occur mainly in the state of Sinaloa, as well as in parts of the state of Jalisco, Oaxaca and the center of the Mexican Republic. Within the existing varieties, dry or dehydrated jocoque is the most consumed, since it can be preserved for a longer time in the form of balls of three or four centimeters in diameter and immerse yourself in a natural canned such as olive oil.

BENEFITS OF JOCOQUE: Jocoque is a type of fermented milk which is suitable for people who are lactose intolerant because the probiotics that are part of fermentation favor the digestion of lactose stimulate the immune system and give rise tothat the elimination of pathogens through the intestine is much easier. With respect to constipation, these bacteria metabolize sugar and transform it into lactate and acetate;If the amount of bifidobacteria bacteria is high there will be a greater amount of acid and therefore the intestine will be more acidic by suppressing abnormal fermentation originated by pathogenic microorganisms.

And stimulating the intestine peristaltic movements. Its properties give rise to being a good substitute for creams, mayonnaise, margarine etc. Jocoque microbiota composition. Is made from: cow’s milk. Lactic crops. Active Probiotic Lactonbacilluscasei. Jocoque is a product which presents a characteristic flavor due to the interaction of its components (fats, sugars, proteins) along with the microorganos (such as lactococcus lactis and klyveromyces lactis mainly, in addition to lactococcus taiwanensis, kluyveronices lactis, candida sp1 and Pichiafermentants).

Contribute to the generation of compounds such as esters, alcohols and acids. Jocoque formation process: for the elaboration of Jocoque can be carried out at an artisanal or semi-industrial level depending on the amount that will occur. For its elaboration we start from the fermentation of fresh milk which once fermented is maintained at room temperature for 24-48h obtaining as a result a coagulated product of fine and soft creamy texture with a certain fluency and yellowish white color depending on the concentrationin fat. Sometimes you can present an excess of lumpiness and acid taste.

conclusion

The factors that will influence the characteristics of the jocoque are the process of elaboration and especially the microorganisms that are part of the fermentation as well as lactic acid bacteria of the genres Lactobacillus and Bifidobacterium. Jocoque nutritional composition: With respect to nutritional composition we can say that it is a product with low calories, since for each ration that is approximately 200g it provides about 63 calories. Calories 63. 16g fat, 7g carbohydrates, 52 g proteins. Approximately: 38% fat, 7% Carbh, 55% prot;It is also a product rich in calcium, fiber and vitamins as well as: vitamin E, vitamin B6 and vitamin B12.

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