Download Cheese/Yogurt

Cheese/Yogurt
How it’s made
楊倍昌
微生物暨免疫學研究所
1
• 兩題課後作業
1. 將長麴黑豆上的麴菌傳染到兩顆目
前是乾淨、乾燥的黑豆上。 (每位修
課同學都要做)。
2. 做一罐yogurt，方法不拘。並說明
工法 (以組為單位繳交)。
回答這兩道作業的前提/先備知識
是甚麼？
2
http://blog.xuite.net/iq943/recipe/3825510%E8%B6%85%E7%B0%A1%E5%96%AE%E8%87%AA%E8%A3%BD%E5%84%AA%E6%A0%BC%26%E5%84%AA%
E9%85%AA%E4%B9%B3
•
食材料金：NT $15
所要時間：12 -24hour
懶人指數：★★★★★
省錢指數：★★★★★
其實自己DIY做優格和優酪乳(酸奶)一點也不麻煩喔。不用消毒(???)也不用買特製機器，
簡單又不容易失敗！
材料：
牛乳1杯
原味優格yogurt 3湯匙
衛生紙
橡皮筋
做法：
1. 將牛奶微波約15秒左右，使牛奶比體溫稍高一點即可。
2. 將原味優格3湯匙放在杯中用湯匙輕輕弄碎。
3. 將杯口以衛生紙和橡皮筋套住，在室溫下放置一晚即可。要吃時以乾淨的湯匙取出，將優
格放在另一杯中加水即成優酪乳。原來杯中的優格不要吃完，只要繼續添牛奶進去就可以繼
續做優格囉。
http://yunaudrey.pixnet.net/blog/post/44554583%E3%80%90%E9%A3%9F%E8%AD%9C%E3%80%91%E7%B5%95%E5%B0%8D%E4%B8%8D%E5%A4%B1%E6%95%97%E7%9A
%84%E8%B6%85%E7%B0%A1%E6%98%93%E8%87%AA%E8%A3%BD%E5%84%AA%E6%A0%BC
3
就這樣？
4
有白吃的早午餐嗎？
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無菌技術
菌種來源
生長溫度
營養基質
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100° C，5分鐘
別人篩選的、活菌
~30° C
全脂牛奶，低溫滅菌
Streptococcus thermophilus
Lactobacillus acidophilus,
Lactobacillus delbrueckii
Bifidobacterium lactis
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Dynamic reaction in
making Yogurt
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Protocoorperation and antibiosis are the most important interactions in the growth of the
yogurt bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus
(found in the human digestive tract, Probiotics). The associative growth of these two
cultures results in a higher lactic acid production and development of flavour than what is
possible from a single culture.
The S. thermophilus forms acid much slower, which lacks some amino acids. Hence L.
bulgaricus liberates small peptides and amino acids, mainly valine, of which serves to
enhance the growth of S. thermophilus. In return the cocci enhance the growth of L.
bulgaricus by the formation of formic acid from pyruvic acid under anaerobic conditions.
S. thermophilus is inhibited at pH values between 4.2-4.4, while L. bulgaricus can tolerate
pH values as low as 3.5-3.8.
to achieve a one to one ratio of these two, the incubation must be done in a controlled
manner regulating growth conditions including the concentration of inoculum, time and
temperature.
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Human and microbes

Normal flora (beneficial or ignored):


GI track, skin, upper respiratory track
Virulent bacteria (actively cause disease):
pathogenic islands

Opportunistic bacteria (when host with
underline problem):


Pseudomonas aeruginosa: cystic fibrosis/ burn
TB, Kaposi’s sarcoma (herpesvirus): AIDS
H. Tlaskalov´a-Hogenov´a et al. 2004,
Commensal bacteria (normal microflora), mucosal immunity and chronic
inflammatory and autoimmune diseases. Immunol Letters 93 97–108.
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Patho-genesis Vs Health-genesis
1. Hygiene theory for asthma
2. Microbiome of inflammatory bowel disease
The Role of the Microbiota in Gastrointestinal
Health and Disease
Physical and morphological changes associated with
microbial colonization. Shown here are ceca from a
germfree mouse (left), monoassociated mouse (center),
and conventional microbiota mouse (right). Note the
increased size of the cecum from the GF mouse.
In: "Inflammatory Bowel Disease" book edited by Imre
Szabo, ISBN 978-953-51-0879-5, (2012 )
http://www.intechopen.com/books/inflammatory-bowel-disease/the-role-of-the-microbiota-in-gastrointestinal-healthand-disease
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中醫方劑《肘後備急方》東晉葛洪編著，共八卷70篇。治傷寒時氣溫病方第
十三：又方，大蚓一升破去，以人溺煮，令熟，去滓服之。直生絞汁及水煎
之。並善，又絞糞汁，飲數合至一二升，謂之黃龍湯，陳久者佳。
《本草綱目》認為，人中黃可以「清熱涼血，瀉火解毒」。
Els van Nood et al. (2013) Duodenal
Infusion of Donor Feces for
Recurrent Clostridium difficile. N Engl J
Med 368:407-415.
The infusion of donor feces was
significantly more effective for the
treatment of recurrent C. difficile infection
than the use of vancomycin.
The study was stopped after an interim
analysis. Of 16 patients in the infusion
group, 13 (81%) had resolution of C.
difficile–associated diarrhea after the first
infusion. T
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科普式的介紹
( Bund fürs Leben - Warum Bakterien unsere Freunde sind?)
作者：Hanno Charisius, Richard Friebe
譯者：許嫚紅
商周出版 (2016)
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Innocent or Murder?
Who is to be blamed?
Not decided. Until…
Robert Koch,1843-1910,
Koch’s postulates:
Germany
1. Suspected pathogen must be present
2. Pathogen must be isolated and grown in pure culture
3. Cultured pathogen must cause the disease
4. Same pathogen must be re-isolated from the subject
楊倍昌 (2012) 病原的推論邏輯： 科霍法則是不是實驗科學的終極證明？In: 科學之美：生物科
學史閱讀手記，頁93-130，巨流圖書出版。
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Where to find microbe? Everywhere!
Cell Phone Bacteria: http://www.youtube.com/watch?v=4lmwbBzClAc
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Counting the viable cells
Dilution (兩種物理特性)
科學的第一步在於數字化: 定量
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Growth and survival
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Lag phase: adaptation to the environment
Exponential logarithmic growth: machine in full rum
Stationary phase: nutrition exhausted, toxin increased
Decline: cell die (steady biomass) or lysis (decrease
biomass)
Dormant as spore, non-viable state
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一般最適生長條件
The ideal temperature range
for maximum reproduction rate
of most bacteria is between 80°
F (27oC) and 105°F (40.5oC).
The ideal pH range for
maximum bacterial growth of
most strains is 6.5 to 8.5.
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In bioreactors
in 37oC, pH 5.1
in 45oC, pH 6.2
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影響生長的因素
• The orderly increase in the sum of all the
components of an organism
Affected by:
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Nutrients
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pH: neutrophils, acidophils, alkalophis
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Temperature: psychrophils; mesophils; themophils
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Aeration
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Pressure
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Ionic strength and osmotic pressure: halophils, osmophils
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To die or not to die, that is a question
•
Sepsis: microbes contamination
• Asepsis: absence of microbes
contamination
• Sterilization: 100% killing
• Disinfection: loss the ability to cause
disease (Pasteurization)
• -cide or cidal: killing of microorganism
• -static or stasis: inhibit growth or
multiplication of microbes
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BC Yang
Types of antimicrobial agents
• Physical
– Heat
– radiation
• Chemical
– Vapors
– selectivity
Scientific American284 (5):54-61
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BC Yang
Killing is a probability
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Die at a constant rate (logarithmically)
Depend on exposure time and microbial load
Rare will reach 100% (on purpose and money consuming)
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BC Yang
As a matter of temperature
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Heat
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Boiling water
Moist heat (steam under pressure, autoclave)
Hot-air sterilization (Oven)
Pasteurization
Tyndallization
Incineration
Low temperature
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Refrigerator temp (4-7°C)
Deep-freeze (-20°C to -40°C); liquid nitrogen (-196°C)
Lyophilization (desiccation in low temperature)
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BC Yang
Pasteurization
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Suggested by L. Pasteur
It is used to render mild safe (tuberculosis) and extend its storage quality
Keep the flavor of milk and wine etc.
低溫：62oC 30 min；高溫： 71oC for 15 sec
Disinfection
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BC Yang
Pasteurization
別呆了, 不要喝尚青尚新鮮的牛奶!
• 1909 John Ross Robertson finances the installation of Toronto's first
milk pasteurization plant in the College Street hospital, 30 years
before it becomes mandatory.
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BC Yang
台灣人甚麼時候
開始喜歡優格？
廣告是怎麼說的？
Chao-Hung Kuo, et al. 2013, Long-Term Use of Probiotic-Containing Yogurts Is a
Safe Way to Prevent Helicobacter pylori: Based on a Mongolian Gerbil's Model.
Biochemistry Research International, Volume 2013 (2013), Article ID 594561.
http://dx.doi.org/10.1155/2013/594561
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•
養樂多，是一種活菌發酵乳。日本京都大學醫學部的微生物學教授代田稔於
1930 年成功培養出對人體腸道有益健康的乳酸菌，其後以其名字命名為
「代田菌」，並於 1935 年開始生產及銷售養樂多產品。 「Yakult」這個名
稱是取自世界語的「Jahurto」，意即優格。1962 年，日本「關東養樂多株
式會社」與台灣合作籌劃「國際酵母乳業股份有限公司」，於台灣多處地方
出售養樂多，為養樂多第一個對外，也是第一個對亞洲發展的地方。1964
年，第一家日本以外的分公司正式在台灣開幕。
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Yogurt
• 工業作法: https://www.youtube.com/watch?v=kecBi27dhjw
=======================================================
自家玩玩還可以：
• 用電鍋做源源不絕的優格 烹飪教學 Homemade Yogurt 自製酸
奶:
https://www.youtube.com/watch?v=AnHiMHbXz2U&nohtml5=F
alse
• 天寬地擴 blog:
http://blog.xuite.net/auqr.skywind/idea/24083208%E8%87%AA%E8%A3%BD%E5%84%AA%E9%85%AA%E4%B9%B3
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幾個名詞
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Fermentation
Pasteurization
Rennin/Rennet
Acetaldehyde
Glycolysis:
http://www.microbiologyinfo.com/glycolysis-10-steps-explainedsteps-by-steps-with-diagram/
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硬質的起司
• How It's Made Swiss Cheese: https://www.youtube.com/watch?v=Qgp2r80Tds&ebc=ANyPxKp6CDVCeZVvDZRO44E47TNW4frQ8mQWE0HudbkXLeLiLXwMwGEqOd3o09PSb1nXQjSZnVrbU188uXNslnRbDfdzS_udA
• How It's Made - Blue Stilton Cheese:
https://www.youtube.com/watch?v=unVdU4MgRAA&ebc=ANyPxKoKMGRzjTdPV3QSPPVUrx7kO3naIxgRDCdqyWs_
4wdk6CXsMQBLuY2G9O_dZ3fqL8wEZU1w6kYMaVuSVQU_MjVMn7QaCQ
• How It’s Made Parmesan Cheese:
https://www.youtube.com/watch?v=5QP2ZKnr51s
•
How to break open a Parmesan cheese :
https://www.youtube.com/watch?v=PL6vP4eDmEQ
• Channel Cheese : Traditional making of Toma Ossolana by
hand in Northern Italy :
https://www.youtube.com/watch?v=2iDIuth93hE&ebc=ANyPxKphAyNM0xDoLpbH6XNDJOIF7gh3DCGRqDICegAZ5q
SnSmzqLpv2CutlLsWCPhPffWhtQlt5aHDt_6uIIzfXjwTJ_SXDNQ
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Ricotta cheese
不發酵，以醋及85°C來凝乳
Ricotta乳酪是一種著名的義大利乳清乳酪, ri (再) cotta (煮過) , 它是因為製作
其他總類的乳酪所剩下來的乳清再度加熱, 再加上一點新鮮乳汁製成的, 含脂
量只有20%, 嚴格說來並不算乳酪, 這種作法的Ricotta適合對乳蛋白不耐受的
人食用. 也可以用新鮮牛乳來製作。
• Making ricotta over an open fire in Northern
Italy:
https://www.youtube.com/watch?v=qSokB5esu9s&ebc=ANyPxKphAyNM0xDoL
pbH6XNDJOIF7gh3DCGRqDICegAZ5qSnSmzqLpv2CutlLsWCPhPffWhtQlt5aHDt_6
uIIzfXjwTJ_SXDNQ
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新鮮、不需等待長時間發酵的乳酪起司
How It’s Made Cream Cheese: salt, lactic acid bacteria or lactic acid .
https://www.youtube.com/watch?v=qwops_hkkTM&ebc=ANyPxKo8kyr1PEI5FsatYC7IvPvnHwl
AVuCja1BoCKxokXkvJVx5-hStquv4HgblynOIHEv4q15OOtMqQDx4NtQgA2oFucMNjQ
(跟Ricotta乳酪很像)
How It’s Made Goat Cheese: 0.6% salt, bacteria and rennet, around 24 h.
https://www.youtube.com/watch?v=WqCiel8_xo&ebc=ANyPxKo8kyr1PEI5FsatYC7IvPvnHwlAVuCja1BoCKxokXkvJVx5hStquv4HgblynOIHEv4q15OOtMqQDx4NtQgA2oFucMNjQ
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https://www.newsmarket.com.tw/blog/80609/?utm_source=facebook
Dida Creamery的臉書粉絲頁：https://www.facebook.com/didacreamery
• 匿名的酪農直說，光滅頂不會讓乳業環境改善，「因為其他大廠也在虎視眈
眈，想吃下對方市場，繼續維持寡佔的局面。」由於台灣牛奶成本比國外高，
「同樣都是生產1公升牛奶，國外的成本就比我們低上1/3」，成本高昂的情
況下，要如何發展更多元的乳製品，是亟需突破的考驗。
• 儘管困難重重，但馮淑惠認為，用台灣生乳製程的起士既新鮮、品質又好，
而且製成各種義大利、英國等已知的起士都很適合，「每個地區都有最出名
的cheese, 如同義大利的Mozzarella(莫札瑞拉）, 印度的Paneer，英國的
Cheddar切達，荷蘭的Gouda高達，我們也希望有一天能做出具有台灣獨特味
道的『台灣起士』」
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Cream cheese
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Cream cheese is easy to make at home, and many methods and recipes are used.
Consistent, reliable, commercial manufacture is more difficult.
Protein molecules in milk have a negative surface charge, which keeps milk in a
liquid state; the molecules act as surfactants, forming micelles around the particles
of fat and keeping them in emulsion. Lactic acid bacteria are added to pasteurized
and homogenized milk. During the fermentation at around 22 °C (72 °F) the pH of
the milk decreases (it becomes more acidic). Amino acids at the surface of the
proteins begin losing charge and become neutral, turning the fat micelles from
hydrophilic to hydrophobic state and causing the liquid to coagulate. If the bacteria
are left in the milk too long, the pH lowers further, the micelles attain a positive
charge and the mixture returns to liquid form. The key, then, is to kill the bacteria
by heating the mixture to 52–63 °C (126–145 °F).
Inaccurate timing of the heating can produce inferior or unsalable cheese due to
variations in flavor and texture.
Cream cheese has a higher fat content than other cheeses, and fat repels water,
which tends to separate from the cheese; this can be avoided in commercial
production by adding stabilizers such as guar or carob gums to prolong its shelf life
https://en.wikipedia.org/wiki/Cream_cheese
32
• Protein molecules in milk have a negative surface charge,
which keeps milk in a liquid state.
• Lactic acid bacteria are added to pasteurized and
homogenized milk. During the fermentation at around
22 °C (72 °F) the pH of the milk decreases.
• Amino acids at the surface of the proteins begin losing
charge and become neutral, turning the fat micelles from
hydrophilic to hydrophobic state and causing the liquid to
coagulate.
• Then, kill the bacteria by heating the mixture to 52–63 °C
(126–145 °F).
• 與優格的不同在哪裡？你可以自己做cream cheese 吧!
33
Funny question
被小老鼠吃掉的小孔
• Why Does Swiss Cheese Have Holes? 這部片裡的答
案是亂講的：https://www.youtube.com/watch?v=fXk-4YKo0Pk
•
The bacterium Propionibacterium freudenreichii (費氏丙酸桿菌),
which is one of several species of bacteria used in the
production of Swiss or Emmentaler cheese, produces carbon
dioxide from the fermentation of lactic acid while the cheese is
curing. This bacterium is found in larger quantities in Swiss and
Emmentaler cheeses than in other sorts of cheeses, which
explains why bubbles are more evident in these cheeses than
in most other cheeses.
Test gas and acid production:
http://enfo.agt.bme.hu/drupal/en/node/8967
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Which cheese grows mold the fastest?
• Soft cheeses begin to grow mold within one week of being
opened. Semi-soft cheeses, such as mozzarella, Monterey Jack
and feta, last about two to three weeks without mold. Firm
cheeses, such as Cheddar, Colby and Swiss, can last up to five
weeks.
• The cheeses most resilient against mold are hard cheeses, such
as Parmesan, which last up to 10 months. The key factors that
influence the growth of mold are the pH level and the water
activity. Some cheeses, such as blue cheese, already contain
mold when they are consumed. Some mold on cheese can be
toxic, so always double check before consuming cheese that
contains mold.
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發霉的乳酪能不能吃？
Basically, it's bad. There are exceptions though—for three things.
Salami, which is already technically covered in the stuff, can just be
scrubbed really well if uglier spores show up on its surface. Hard
cheeses can still be used if mold shows up, but the moldy section
has to be cut off a full inch deep into the product. The same goes
for harder fruits or vegetables, if there's a spot, cut off a full inch.
Anything else is tempting fate, or at least the mycotoxins.
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Cheese DIY
• 為孩子自製起司，(其實這是
Ricotta)
•
•
http://rainymom.com/2012-01-03-397/
http://kathywendy.blogspot.tw/2006/09/goudacheesemozzarella.html
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