IDM International Dairy Magazine

IDM International Dairy Magazine

Exopolysaccharides from lactic acid bacteria

Stabilising potential in non-fermented foods




Hydrocolloids are frequently used in multiphase foods such as sauces or desserts to improve texture and mouthfeel[1]. The hydrocolloids are either of plant origin (e.g. guar gum, locust bean gum), are extracted from algae (carrageenan, alginate), or represent bacterial metabolites (xanthan, gellan, dextran). In contrast to, for instance, modified starch or carrageenan, microbial polysaccharides have not been discussed in the context of health-related concerns[2].


The rewards of hygiene: higher cheese yield

Ultra-clean from the cow to the packaging Part 2



Raw milk that is low in pseudomonas or pseudomonas-free – achieved by optimizing the plant design and the cleaning process – requires no quick-freezing (< 8 o C). Where there are no or few germs, there is hardly any germ multiplication. Raw milk, which was not quick-frozen – especially after 2-day collection – has lower fat- and protein losses and caseates more easily. This is due to changes in the casein micelles (breaking down into submicelles) caused by low or freezing temperatures. The result is that a moderate chill level affects milk fat and protein structure less than a much lower temperature. "Another factor is involved: from 4 °C to 6 °C, we operate within a temperature range where harmful psychrophilic organisms thrive and dominate the bacterial flora relatively quickly. The helpful bacteria, which tend to be heat-loving, are suppressed. Sterile Sterivent milk, which was stored at temperatures not less than about 8 °C, could boost the cheese yield from raw milk by about 2 %, due to the lower bacterial counts." For a dairy group or company with annual production of 50,000, 100,000 or 200,000 t, even 2 or 3 per cent would already mean several thousand tonnes more cheese. The Sterivent process can therefore claim to achieve gains in three areas: product quality, yield and energy saving due to the avoidance of deep-freezing.


The magazine

IDM International Dairy Magazine

The bi-monthly trade publication IDM International Dairy magazine - a sister product to the all-German language "molkerei-industrie" - focuses on developments in the milk industry as well as on technological progress.


The magazine provides executives and those responsible for procurement of dairy and cheese making companies background information and an overview on major global or local market trends as well as on the newest developments in milk processing technology.


The editorial is focussing especially on: market opportunities, company strategies, processing technology, filling and packaging, automation and IT, ingredients and logistics.


Distribution: all over the EU, North Africa and Middle East


Frequency: bi-monthly, first copy to be released in November 2008


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IDM International Dairy Magazine


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