Dr.K.Amala

  Cheese production Cheese is a fermented dairy product with different flavour and texture. It contains about  120 calories, 8 grams (g) of protein, 6 g saturated fat, and 180 milligrams (mg) of calcium . The cheese produced by coagulation of milk protein casein using rennet enzyme. Cow, buffalo, goats and sheep milk are used to make cheese. Milk has two main parts (water and the solids). Whey is the correct name for the liquid. Curds is the correct name for the solids. During cheese making, the bacterial enzymes or rennet are used to make acidification of milk. It causes casein become coagulate and separate whey and curds. The curd called as “Curdling or Clabbering”. The solid curds are then removed by cheese cloth filtration method and drain the whey portion. Herbs, spices and wood smoke also used as flavoring agents to make cheese. Example Lemon, Annatto seed, Cherry, Peppermint, Ginger, Black peppers, Caraway, Garlic, Chives, Cranberries, Aromatic oils (Clove, Spe...

  Mycoprotein (Fungi as a protein food) Mycoprotein is  an alternative, nutritious protein source made from naturally occurring fungi Fusarium venenatum , with a meat-like texture. Mycoprotein, sold in market and consumed in 17 countries, including the United States. The mycoprotein is high in protein, fiber, low in saturated fat, no cholesterol, rich in sodium and sugar. Plant based and Meat free protein. The fungus, Fusarium Venenatum , used to produce mycoprotein . The mycoprotein was discovered by Buckinghamshire, UK, The Protein supplement made from fungus ( Fusarium ) Mycoprotein was made from Ground hyphae into powder form The fungus Fusarium Venenatum Cultured in fermenter, cleaned, and sold as meat substitute. It is otherwise called as “ Single celled mycoprotein ”. The hyphae of Fusarium venenatum are similar to the animal muscle fibres (length) The mycoprotein, used as alternative meat sources. Nutritional Composition of Mycoprotein per 100 ...

  Wine production        Wine  is an alcoholic beverage  typically made from fermented grapes. Yeast  consumes the sugar  in the  grapes  and converts it to ethanol  and carbon dioxide and  releasing heat  in the process. Wine making practice is one of the oldest ancient civilizations. Otherwise called vinification and the study called as oenology.  Archaeological evidence suggests that wine was being made at least 8,000 years ago, and there are indications that viticulture was carried on in Mesopotamia (the region that is now Iraq and eastern Syria) about 5,000 years ago. Wine was a popular beverage as well as a sacred drink. In Greek mythology, Dionysus was the god of wine, overseeing all matters pertaining to the cultivation of grapes and wine production.  The production of wine that begin from crushing of fruits, its fermentation into alcohol and the bottling of the finished alcoholic beverage.  W...