[For further information on the Electronic Forum on Biotechnology in Food and
Agriculture see Forum website.
Note, participants are assumed to be speaking on their own behalf, unless they state otherwise.]
Sent: 15 June 2004 13:13
To: [email protected]
Subject: 1: Malolactic fermentation // Cheese classes // Vitamins
[Welcome everybody to this FAO e-mail conference on biotechnology in food processing in developing countries !!! The four weeks available for this conference will go very fast, so we encourage you to participate actively right from the beginning to get the maximum benefit from it. Participants are also reminded to briefly introduce themselves in their first message to the conference.
Thanks to Dr. Nand Lal from India for this first message. He asks some basic technical questions about malolactic fermentation and cheese and vitamin production. Note, the Background Document sets the scene for this conference and highlights the elements to be discussed here, so we strongly encourage you all to read it. It describes the current status of biotechnology in food processing and outlines the kinds of issues to be considered in discussions, such as the potential impacts of biotechnology on the socio-economic and cultural aspects of traditional fermentation processes in developing countries; the appropriateness of applying the different biotechnology tools to food processing in developing countries; intellectual property rights issues related to their application etc. etc. It is available at http://www.fao.org/biotech/C11doc.htm or request it from [email protected] if you didn't receive it earlier...Moderator].
1. What is malolactic fermentation? How does it differ from other traditionally known fermentations? Kindly send information about this process and its applications.
2. Cheese is the most common food product produced worldwide using microorganisms. Cheeses are popularly referred to as ripened and unripened cheese. What does it mean? Kindly provide brief information about:
a) Classification of cheese
b) Physical, biochemical and nutritional differences among different classes of cheese.
c) Can one class of cheese be converted into other class?
3. Vitamins are sold in large quantities combined in tablet form and are used as individual food supplement. Microbes are popular as inexpensive source of some vitamins. Kindly provide information on various microorganisms that are used for commercial production of specific vitamin(s).
Dr. Nand Lal
Deptt. of Life Sciences
nl_pr (at) yahoo.co.in