BIOTECHNOLOGY IN
YOGURT
MANUFACTURING
USMAN DAWOOD, ELIE MICHEL, ANAND BANKAR, SAEED NAZARI
PROFESSOR: JEAN KALLERHOFF
27/11/2018
Summary
Introduction
• Food and Dairy industry
• Problem Statement
Methodology
• Enzyme engineering in dairy industry
• Safety measures in Enzyme engineering
Results
• Enzyme types and characteristics
Discussion & Q/A
Why the Food Industry ?
• Daily use
• Increasing demand from overpopulation
• All ages
3
Type of Food Products
Bakery Confectionery Dairy Product
product
Type of Food Products
Fish and Fruit and Meat and
Seafood Vegetable Poultry
Type of Dairy Products
Dairy
Products
Milk Powder, Cultured
Butter Ice Creams
Whey Dairy
Cottage
Yogurt
Cheese
6
Why Yogurt?
• Daily
• All ages
• Ancient or traditional
• Increasing demand
• Mineral and vitamins
• History of yogurt
7
Why Yogurt?
Problem Statement
▪ Need to extend shelf life
▪ Not using filler for being tasty or additive to
extend shelf life.
▪ Health issues of current yogurts using chemicals.
Additive Use Health concerns
High Fructose, Corn starch
Sweet flavoring Obesity & Type-2 Diabetes
Syrup (HFCS)
Causes gastro-intestinal
Carrageenan Thickener and Filler
inflammation
Methodology
• Freeze the product
• Salt
• Irradiation
• Enzyme engineering (it started 10000 BC in
yogurt production).
Enzyme Engineering
● It’s the improvement in the activity
and usefulness of an existing enzyme
● Creation of a new enzyme
activity by making suitable
changes in its amino acid
sequence
Enzyme
● Enzymes are macromolecular
biological catalysts. Enzymes
accelerate or decelerate
chemical reactions.
● The molecules upon which
enzymes may act are called
substrates and the enzyme
converts the substrates into
different molecules known as
products
Composition of an Enzyme
● Enzymes are protein
macromolecules.
● They have a defined
amino acid sequence,
and are typically 100-
500 amino acids long.
Why Enzyme Engineering?
● The main purpose of enzyme engineering is
to produce an enzyme that is more useful
for industrial and other applications
Enhance Substrate
Increase
Improved kinetic Allosteric and reaction
Thermostability
specificity
Suitability for use Alteration of Increase / Optimal
in organic solvents Optimal PH Temperature
Sources of Industrially
Produced Enzymes
Steps in Enzyme
Engineering
Isolation
Analysis
Mutant Enzyme
encoding
Introduction
gene
Construction
Enzymes used in Yogurt
Enzyme Function Natural Sources
Lactase Breaks lactose into Aspergillus
galactose and glucose
Lipases Hydrolysis of Milk fat Pancreas
Phospholipas Stabilise Milk fat globules Aspergillus
es (PL) against coalescence
Transglutami texture, viscosity and Animal Blood
nase water holding capacity
Chymosin Clotting of Milk Calf in the lining
abomasum
Safety Measures in Enzyme
Engineering
Health
Hazard
Safety Measures in Enzyme
Engineering
● Produce and handle enzymes in granular or liquid
form, avoid powdered states as much as possible
● Well ventilated locations where enzymes are
handled. Local Exhaust Ventilation (LEV) installation
● Enclosed and containment of equipment involved in
processing
● Controlled fermentation process to maintain the
proper growth conditions and purity and genetic
stability of the culture
Safety Measures in Enzyme
Engineering
● Maintain and monitor occupational enzyme
exposure limit, Derived Minimal Effect Level
(DMEL) of 60ng/m3
● Cleaning should be conducted exclusively with
low pressure water
● Enzymes should be stored at the appropriate
temperature
● PPEs safety glasses, impermeable gloves and
respiratory protection with P3 filter
Bacteria in Yogurt
Production
• Lactobacillus Bulgaricus
• Streptococcus Thermophilus
Used commercially to produce
yogurt. This organism is known to
be efficient in breaking down
lactose by producing the enzyme
lactase
21
Yogurt Production Process
22
Risks associated with Yogurt
Production and their Controls
Hazards/Risks Preventive Measures
Bacteria culture cause Closed processes
allergies. Avoid aerosol formation
Milk powder Separate contaminated
contaminated with work areas
biological agents.
Toxins such as Appropriate hygiene
botulinustoxins or measures
aflatoxins
Conclusion
References
▪ Commercial Production of Enzyme – article by Aritri Ghosh dated 2011-05-17
▪ Enzyme Safety Management - AISE Enzyme Safety Task Force
▪ https://www.aise.eu/documents/document/20181113120414-9_slides.pdf
▪ Enzymes Used in the Dairy Industry
▪ https://www.thebalance.com/enzymes-used-in-the-dairy-industry-375519
▪ Enzyme Technical Association (ETA)
▪ http://www.enzymeassociation.org/wp-
content/uploads/2017/11/Working-Safely-with-Enzymes-Nov2017-
English.pdf
▪ DuPont Industrial Biosciences - Enzyme Safety
▪ Guidelines
▪ https://amfep.org/_library/_files/amfep-guide-on-safe-handling-of-
enzymes-updated-in-2013.pdf
References
▪ Guide to the safe handling of industrial enzyme preparations
▪ https://amfep.org/_library/_files/amfep-guide-on-safe-handling-of-
enzymes-updated-in-2013.pdf
