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Long Fermentation Period

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Muddathir Al-Bahar View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Muddathir Al-Bahar Quote  Post ReplyReply Direct Link To This Post Topic: Long Fermentation Period
    Posted: 22 Mar 2010 at 11:53pm
I joined your site today and I think it will be helpfull for my career.
I would like to know the possible reason(s) of too long fermentation period (18 - 24 hr) for a Labneh-like product.
Other fermented milk products wuthin the processing plant (i.e yoghurt)do not have this problem. Accordingly I dropped Phage attack (Right?).
The product is treated as well as the others. The only different I can tell is that the product has a high TS (about 7% fat and 20% SNF).
Could you please advise.
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Michael Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Michael Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 11:53pm
A few questions first?

What is the species composition of your starter; are you using a special starter for this product?.

Does your company prepare its own starters or buy in DVI/DVS starter?

Did you add starter propagated in your factory to the base-mix or did you use direct innoculation with 'bought-in' commercial cultures- DVI/DVS cultures?

What heat-treaments were used to 'sterilise' the Labneh-like product's 'base-mix' prior to innoculation?

How do you get the high TS, by using SMP or by using an evaporator or other concentration method?

Have you tested the 'base-mix'for the Labneh-like product for antibiotics and other inhibbitors? If so what test method did you use and what results did you obtain.

Did you examine the Labneh-like product microscopically after the fermentation e.g to obtain information on the rod to coccus ratio?

Have you had previous problems with this product? Any trend data?

Has anything changed-new staff, different culures, arguments with staff?

Have you a record of the temperatures used thoughout the process? Any issues/concerns?

Have you a record of the quantity of starter added? Is this valid? Is this the correct concentration of starter?

Have you access to cleaning records for the fermentation vessel and associated pipework? Was this properly sanitised and rinsed prior to addition of base-mix?

This list of questions, and there are lots more are designed to get you to consider the possibility of problems due to antibiotics and other inhibitors, sterilant and detergent residues, incorrect incubation temperatures, incorrect starter type in addition to phage.
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Anny Dentener View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Anny Dentener Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 11:53pm
Also think about the equipment in terms of possible air inclusion from loose fittings, milk splashing into tanks, etc. Anaerobic conditions are needed generally for the starter to take off. If the starter set up (dose, temp, type)is marginal this could contribute.

Have you spoken to your starter supplier, re suitability starter, use rate, optimum temperature?

The solids level is very high and the high minerals level may inhibit/ slow down bacteria growth due to high osmotic value.
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