the anaerobic food fermentation used in the dairy

Anaerobic Food Fermentation Used in the Dairy Research Paper
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Abstract
Fermentation refers to an anaerobic process that occurs without necessarily requiring oxygen. The fermentation process existed wrong time ago as human beings fermented some of the foods such as leavened bread, beer, cheese, and wine .most of the industries which deals with dairy products employs anaerobic fermentation for instance in the case of manufacturing cheese, yogurt, and butter. For the process to be effective certain microorganism needs to be present. For example enzymes such as yeasts, leuconostoc, molds, pediococci, and lactobacillus among others. Factors such as temperature, microorganisms, pH control, reactor design, hydrogen pressure, feed C: N ratio and other additives for example surfactants and manure influences anaerobic fermentation. The anaerobic respiration help in the energy release in the absence of oxygen but when it comes to the aerobic fermentation oxygen is a requirement. Thus making the anaerobic fermentation to be the best when it comes to processing of the dairy products.
Outline of a research paper on the anaerobic food fermentation used in the dairy
Introduction
This section will give a brief introduction of the aerobic process. It will show the comparison between aerobic and the anaerobic process of fermentation. It will also clearly show the prevalence anaerobic fermentation in dairy industry rather than the aerobic process.
Historical review.
This section entails the historical background of the fermentation process.

It elaborates on how the fermentation process precedes humanity history.it will Cleary describes how the fermentation has developed with time.
The anaerobic food fermentation process used in the dairy
This section entails illustrating how the aerobic fermentation process takes place in the dairy processing industries.
Micro-organisms involved in anaerobic food fermentation.
This section entails the description of the enzymatic reaction which takes place during the anaerobic fermentation process. For the fermentation process to take place, enzymatic activation of yeasts, leuconostoc, molds, pediococci, and lactobacill must occur. The metabolic activities results to the production of short chain fatty acids, for example, butyric, acetic, formic, propionic as well as lactic acids
Factors affecting the efficiency and stability the process of anaerobic fermentation
This part will give a detailed description of the factors influencing the anaerobic process. The factors include temperature, microorganisms, pH control, feed C: N ratio and other additives for example surfactants and manure.
The advantages of anaerobic fermentation over the aerobic fermentation process
This section shows how the anaerobic method is better in comparison to aerobic fermentation regarding the application.
Conclusion
This part will be the last section of the paper. It will entail a few recommendation on the process of fermentation in the dairy.
Introduction
Fermentation refers to an anaerobic process that occurs without necessarily requiring oxygen. The process changes simple sugar substrates into carbon dioxide as well as alcohol. During the process of fermentation, there is a release of a certain amount of energy. For the process to occur organism such as yeast is necessary for accelerating the agitation of the simple sugars molecules. In additional other microbial enzymes are also involved in the process to facilitate chemical changes of the organic a substrate (Hassan et al., 2012). For commercial purposes the, the fermentation process can be used for the production of biomass, both intracellular and extracellular components as well as substrate transformation. Aerobic fermentation, on the other hand, is a metabolic process whereby cells metabolize sugars in the presence of oxygen. The method also occurs through the control of the natural respiratory metabolism.
Historical review
The fermentation process is believed to be as old as existences of human beings. People are known to have fermented foods as early as Neolithic times. Some of the foods which were commonly fermented are leavened bread, beer, cheese, and wine. After that, the East Asian food ventured in the market for instance yogurt as well as other milk products such as vinegar, pickles, sauerkraut, traditional alcoholic beverages and, butter. In the modern society, most industrials fermentation helps in the manufacturing of textured protein products, vitamin B-2 and B-12, antibiotics, as well as glutonic and citric acid.
In the olden society fermentation of foods was viewed as a mystery and miracle for they had no idea of the sudden transformation of the food products. Most of these societies attributed the fermentation transformation to divine powers. For example, the Egyptians attributed it to Osiris whereas the Greeks attributed it to Bacchus whom they referred to as the god of wine. In early times fermentation process combined with freezing, smoking, and drying which were common and widely spread forms of food preservation methods of the time.
The anaerobic food fermentation process used in the dairy
Milk is one of the primary sources of food for human beings though it is prone to bacteria. Milk is known to be a balanced diet in nature as it contains minerals, fats, nutrients, vitamins as well as carbohydrate. Protein casein which is present in the milk gives it a white color. Disaccharide lactose is the major carbohydrate available in the cream (Hassan et al., 2012). When milk is at room temperature, it undergoes natural souring that is brought about by the lactic acid that is produced by the fermentation of lactose through the help of the fermentative bacteria of the lactic acid.
Accumulation of the acid in the milk lowers the pH of the cream thereby causing the casein protein to thicken as well as cradling into whey and curds. Consequently, the bacteria acquire nutrient from the cream, accidentally coagulate it and human being makes use of it in making most of the dairy product as the first step. There two groups microbes which are very important in the manufacturing of the daily product. The two groups are primary as well as the secondary microflora. The dairy products that undergo fermentation through the primary microflora are referred to as unripe whereas those who employ the two microflora which is referred to as ripened.
The Primary microflora is also the fermentative bacteria that makes the milk to curdle. The first step in the making of the daily product production is pasteurization. The process very critical as it helps in the killing of the bacteria that make unnecessary cause spoilage of the milk, as well as the downstream cream, produce. Examples of the primary microflora are Lactobacillus, Streptococcus, and Lactococcus which are added to the cream after pasteurization. The Secondary microflora includes bacteria such as Propionibacterium, Lactobacillus as well as Leuconstoc, molds, and yeasts. The secondary microflora is used for surface ripened. The combination of multiple microflorae is the critical determinant of the type of daily product one will produce.
Various products of the unripened products are produced by use of different starting products as well as bacteria .for instance, in buttermilk production both Leuconostoc and Lactobacillus Bulgaria are added to the skim milk to thicken it (Li et al., 2010). When yogurt is manufactured, the protein of dry milk is added to make the cream thick thereafter Streptococci and Lactobacilli which are vigorously growing are added. Leuconostoc is addition helps to synthesize diacetyl. The Leuconostoc is responsible for the good taste and the aroma of the milk. The charming is then done on the cream to aggregate the fat globules into dense butter. The type of milk, as well as the bacteria, will also detriment the kind of dairy product one will produce.
The cheese production process.
The fermentative bacteria such as lactic acid are very necessary for manufacturing of cheese. In the olden days, the cheese was the choice of many people due to its high self-life (Li et al., 2010).The high long-lasting life is a result of its low water content, its acidic pH which creates room for the growth of the bacteria making the cheese to spoil slowly as compared to other milk products. The process of cheese production has three steps which are curd formation, treatment, and ripening.
Curd formation
This stage can use milk from ewe, cow, mare, and goat in the production of sweet or sour curd. The formative bacteria of lactic acid are responsible for the production of acidic curd. On the other hand, renin enzyme is used to thicken the milk thus producing the sweet curd. The separation of the curd from whey is through the process known as draining. Consequently; curd is also directly when it comes to the manufacture of unripened cheeses for example ricotta. The curd can also undergo further processing to produce ripened cheese.
Curd treatment
The step helps in the formation of hard, dense curd through squeezing and condensing process. The hard, thick curd is then molded to the required shape, salted and finally mixed with the different secondary microflora type.
Curd ripening
It is the final step in cheese formation. The Secondary microflora makes the cheese to ripen .they also determine the last taste, and aroma various types of cheese.in the case of hard ripened cheeses such Cheddar, the curds are compressed further whereby there is the addition of a particular cheese bacteria. The Cheddar is then covered in wax to block contamination; it is then bred to enable the bacteria to carry out its functions. In the case of soft-ripened cheeses, for instance, Limburger and Camembert, a microbe, commonly mold, is then added to the cheese surface to produce an enzyme which responsible for protein digestion. The enzyme helps in the breakdown of curd thus making the cheese to be creamy and spreadable. Most people employ different technology in the production of cheese.
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The process of cheese manufacturing
Micro-organisms involved in anaerobic food fermentation.
For the process of anaerobic fermentation to take place efficiently various enzymatic process takes place. For instance, for the fermentation process to take place, enzymatic activation of yeasts, leuconostoc, molds, pediococci, and lactobacilli must occur. The metabolic activities result in the production of short-chain fatty acids such as lactic acid. Some of the microorganism used are as described above for the cheese production process.
Factors affecting the efficiency and stability the process of anaerobic fermentation
The temperature is one of the key factors. The temperature should be within a range of 37-64.if it is higher than the stipulated figures it will result to denaturing of microorganism. Secondly, the microorganisms play a critical role in anaerobic fermentation. Microorganisms such as bacteria are essential for the process to take place (Sendra et al., 2008). The process occurs at specific pH level. An acidic pH is the best since it will facilitate the process of bacteria action. The carbon-nitrogen ratio is another key factor that influences the process of anaerobic fermentation. The carbon-nitrogen ratio works best at the range of 25-30.if the ratio exceeds the range or below the range will slow down the fermentation process.
The advantages of anaerobic fermentation over the aerobic fermentation process
The anaerobic respiration help in the energy release in the absence of oxygen but when it comes to the aerobic fermentation oxygen is a requirement. In the absence of oxygen, most organisms have the capability of splitting glucose into two molecules of pyruvate thus enabling them to produce 38ATP molecule. Additionally, when the aerobic fermentation of yeast run out of oxygen, the yeast starts respiring anaerobically. Thus making the anaerobic fermentation to be the best when it comes to processing of the dairy products.
Conclusion
In a nutshell, anaerobic fermentation plays a serve an important role when it comes to dairy processing industries. In comparison with aerobic fermentation, anaerobic is far much better. Therefore, processing industries should employ it in the manufacturing of their products.
Reference
Hassan, A. N., & Nelson, B. K. (2012). Invited review: Anaerobic fermentation of dairy food wastewater. Journal of dairy science, 95(11), 6188-6203.
Li, R., Chen, S., & Li, X. (2010). Biogas production from anaerobic co-digestion of food waste with dairy manure in a two-phase digestion system. Applied biochemistry and biotechnology, 160(2), 643-654.
Sendra, E., Fayos, P., Lario, Y., Fernandez-Lopez, J., Sayas-Barbera, E., & Perez-Alvarez, J. A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food microbiology, 25(1), 13-21.