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. 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.
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 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
Thank you for your interest in the media information of "IDM International Dairy Magazine", the trade journal for the international milk processing and related food manufacturing industry.
Our media information offer various ways how to present your products and services in IDM.
Media information, IDM download (PDF):
For further information please contact our advertising management.
´You need more information on our portfolio, on individual publications or on what we can offer you for your advertising and marketing strategy? We are more than happy to assist you.
Publisher and Subscriptions:
B&L MedienGesellschaft mbH & Co. KG
Postal address: Zehnerstraße 22b, 53498 Bad Breisig/Germany
Phone: + (49) 0 26 33 / 45 40-0
Fax: +49 (0) 26 33/9 74 99
Home Office: Brucknerstrasse 42, 45772 Marl, Germany
Phone: +49 (0) 23 65 / 38 97 46
Fax: +49 (0) 23 65 / 38 97 47
Cell Phone: +49 (0) 1 51 / 22 64 62 59
Home Office: Helmers Kamp 61, 48249 Duelmen, Germany
Phone.: +49 (0) 25 90 / 94 37 20
Cell Phone: +49 (0) 1 70 / 4 18 59 54
B&L MedienGesellschaft mbH & Co. KG Office Munich
Riedlerstraße 37, 80339 Munich/Germany
Ms. Basak Aktas
Direct line: +49 (0) 89/3 70 60-2 70
Fax:+49 (0) 89/3 70 60-1 11,