Acid alarm clock

from Wikipedia, the free encyclopedia

With the term fermentizing are starter cultures of lactic acid bacteria meant in the milk processing play a significant role. As the name suggests, this starter culture is supposed to "wake up" the acidification, that is, to break down the milk sugar into lactic acid .

In the dairy industry, acid alarms are primarily used to describe mesophilic cultures that are used for cheese production, in contrast to other acidification cultures such as thermophilic yoghurt cultures. It is used here above all bacteria of the genera Lactococcus and Leuconostoc . For the cultivation of a starter culture, skimmed milk is usually heated as a culture medium in a tank to 95 ° C and kept hot for 30 minutes. This is used to sterilize the skimmed milk in order to avoid undesirable bacterial growth. The heated milk is then cooled to the desired incubation temperature for the culture used (approx. 20-24 ° C) and then inoculated with the acidification cultures. This milk is then incubated for approximately 18–24 hours until the bacteria have lowered the pH value to approximately 4.20–4.40.

Acid alarm clocks can also be used to start lactic acid fermentations (e.g. for making sauerkraut ).

literature