The bioprocess of yogurt

The bioprocess of yogurt Abstract This report discusses the bioprocess of manufacturing yoghurt on an industrial scale. On a industrial scale the procedure for yoghurt production follows: preparation and standardization of milk, Pasteurization, homogenization, Cooling to incubation temperature for inoculation with starter culture, fermentation, post-fermentation treatment i.e. adding additive such as flavouring, fruit addition, refrigeration and packaging. In examining each step and identifying limitation, improvements in the general procedure have been suggested. Some improvements include; ensuring correct standardization of milk i.e. yoghurt standard contents are met, changes in technique used to alter fat content, effective heat treatments to kill off unwanted organisms, verification of fermentation process to give and starter culture used in inoculation provides high yields, handling is limited to avoid contamination of and damage to the final product. Introduction Yoghurt is one of the most popular dairy products consumed worldwide and is made principally on the bacterial fermentation of milk. The word is from the Turkish Yogen, meaning thick. Originating in the slopes of Mount Elbrus the discovery of yoghurt was by complete chance; when a Turkish nomads pitcher of milk was contaminated by some organism that thrived in warm milk. Since then yoghurt has been produced and consumed worldwide for at least 5 400 years and continues to be one of the most nutritious foods proving unique nutritional value to the consumer. Yoghurt is produced when a lactic acid bacterial starter culture is used to ferment the sugar Lactose found in milk to Lactic Acid which then acts on the protein to give yogurt its characteristic texture and form. Dairy yoghurt is produced using a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Although the consistency, flavour and aroma may vary from one region to another, the basic ingredients and manufacturing process are essentially consistent. The general manufacturing procedure includes; Adjusting milk composition and addition of other ingredient to meet the required Code of Federal Regulations (CFR) in terms of fat and non-fat content. Pasteurization of milk to kill unwanted bacteria Homogenization of milk to ensure uniform composition Cooling of milk to optimum starter culture incubation temperature Fermentation of milk by addition of starter culture Addition of flavours and fruit Storage and packaging The implantation of this general manufacturing procedure is seen in the production of Yoplait yogurt (as seen in the flowchart below). Preparation of Milk In the production of yoghurt a variety of milk can be employed; whole fat, semi-skimmed milk or low fat milk, the type of milk used depends upon the type of yoghurt one intends to produce. However, one of the main importance when considering the type used is the absence of any material (disinfectant) or organisms that will hinder or prevent the growth of the starter organism, for example, bacteriophages which are a group of virus that can attack the starter organism causing extremely long periods of incubation (Moralee, 2002). When the milk arrives at the plant, its composition is altered before any further processing can be completed. This standardization process usually involves increasing the total solids content and decreasing the fat content. The fat content is reduced by a process termed centrifugation. Centrifugation is a separation process commonly used in the industrial treatment of milk. In this process the centrifugal force is utilized to separate insoluble from the liquids thereby resulting in the fat globules separating from the rest of the milk suspension. The milk should be kept at temperature of 40oC before entering the centrifuge (Costa Goomes, 2008). The lower the fat content the higher the lactose levels (Carpers, 2005) hence lowering the fat content will be beneficial when the milk later undergoes fermentation. Several methods can be used to raise the solid contents in milk; evaporation, addition of skim milk powder, addition of milk concentrates etc. In industrial yoghurt manufacturin g, the solids content of yogurt is often adjusted above the 8.25% minimum (Food and drug administration, 1999). Commonly the standard solids content is increase to 16% with 1-5% being fat and 11-14% being solid non-fat (SNF). Increasing the dry matter contents (solid non milk fat) not only improves the nutritional value of the yoghurt, but also provides a thicker, firmer and fuller bodied to the finshed yoghurt (Watson, 2004). Improvements Evaporation of milk prior to the fermentation process for concentrated milk (higher non-fat solid content) is utilized in order to give a better body and texture to the yoghurt. Due to the ever spiralling energy costs, the increase in cost of concentrating milk is becoming prohibitive ( Moralee, 2002). Consequently, larger manufacturing plants have begun replace the evaporation method with a new technique known as fortification. Fortification is the addition of dried milk solids to the base of milk prior to inoculation (Moralee, 2002). Several commercial yoghurt manufacturing plants are fortifying the base milk with a cocktail of milk and non milk solids (Smith, 2002). The addition of stabilizers may also be employed to improve the body of the yogurts as they increase the firmness and viscosity, preventing separation of the whey; liquid remaining after milk has been curdled, from the yoghurt, a problem know as syneresis (Watson dairy consulting, 2007). This is achieved through their ability to form gel structures in water and as a result leaving behind less free water for syneresis. Stabilizers are more important in yoghurt produced commercially as yoghurt mix has to be pumped, stirred, fruited and filled and will often break down to a runny liquid without the addition of stabilisers (Watson, 2004). The amount of beneficial stabilizers to be added to the yoghurt mixture is required to be determined simply through batch sampling experimentation by each manufacturer as Too much stabiliser and the yoghurt can take on a rubbery texture, far too much stabiliser and the yoghurt can become a hard solid mass (Moralee, 2002). Some stabilizers used in yoghurt manufacturing include gelatins, gums (locust bean, guar), pectins, and starch. Pasteurization Generally the fresh milk obtained from healthy animals is either beneficial or harmless, however, changes when improperly handled, or deterioration of the animals health can create conditions in which the bacteria are able to multiply. The large presence of unknown organisms in the raw milk would make the fermentation too unreliable and unpredictable for commercial operations (Csutak, 2005). Pasteurization is the process by which heat treatment to each particle of milk at relatively high temperature for a specified period of time is capable of killing off harmful bacteria for example pathogens, and improve the storage quality of milk by inactivating certain undesirable enzymes and spoilage bacteria (Watson 2007). Typical temperatures for milk pasteurization are 85-95oC for 20-30minutes (Smith 2002). This technique of heat treatment is also successful in achieving a more stable gel as it denatures the whey (serum) proteins. Furthermore, high heat treatment can also ensure little compe tition from spoilage organisms providing a much better environment for grown of starter organisms later in the process. It is important that the pasteurization of the milk occurs before addition of starter cultures as this ensures they act as prebiotics; remain active in yoghurt after fermentation (moralee, 2002). Improvements: Whilst pasteurization of the milk is effective in destroying microorganisms, improper handling after pasteurization can recontaminate the milk (Brock, 2005). Several safe handling practices can be employed such as sterilised equipment should be used, preferable stainless steel utensils as these are more easy to clean and durable, pure water streams should be utilize when cleansing to prevent any contamination, rapid cooling to approximately 5oC or less and storage in closed vessels before and after pasteurization to ensure unaltered quality and flavour of milk (Brock, 2005). Pasteurization can be a continuous or batch process, however, commercially it is better in continuous stirring vessels as this continuous agitation ensures every particle of milk including the foam receives the minimum heat treatment. The temperature within each vessel should be monitored with an accurate metal or glass thermometer (Smith P, 1981). Apart from utilising pasteurization, Ultra-high temperature (UHT) is another type of heat treatment that is currently being employed. In this type of processing organisms are destroyed destroy more effectively by heating the mixture for a shorter period of time, approximately 1-2 seconds, at an extremely high temperature exceeding 135oC (Dairy Science and Technology, 2007). UHT treatment essentially sterilizes the milk and allows it to be stored at room temperature for up to 8 weeks with out change in flavour (Brock, 2005). Homogenization In the commercial production of yoghurt milk is always virtually homogenize prior to fermentation in order to give a uniform product. Homogenization of milk aids in the prevention of cream that is, the fat from rising to the surface during the fermentation process. Using a homogenizer or viscolizer fat globules are broken down into much smaller and more evenly dispersed particles and subsequently producing a much smoother and creamier end product (Watson, 2007). When milk enters a homogenizer it is force through small orifices at extremely high pressures breaking down globules as a result of the high shearing forces and dispersing the fat evenly throughout the milk which prohibits the fat from rising to the top of the container (Steane, 2008). Milk mixtures are typically homogenized under pressures of 2000-2500 psi (Moralee, 2002). Additionally this process also prevents wheying off during the incubation and storage stage thus enhancing the stability and consistency of the yoghurt. O nce the homogenized mixture has been cooled to the optimum growth temperature, the starter culture is added. It is important for the mixture to be cooled to a typical temperature of approximately 45oC for inoculation as temperatures higher than this may kill off culture (Watson, 2007). Following the cooling of milk to a temperature of 40-45oC, the milk is inoculated with a fermentation culture. The main starter cultures for yoghurt production are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment the lactose, sugars found in milk, to produce lactic acid. C12H22O11 + H2O ? 4 C3H6O3 Lactose Lactic Acid The increase in lactic acid production corresponds to a decrease in pH levels and causes the milk to clot, or form the soft gel curd that is characteristic of yogurt. The fermentation of lactose also produces flavour compounds, acetaldehyde, that are characteristic of yogurt. The lactic acid levels can be measured by simply performing a titration with sodium hydroxide. The current minimum standards for yoghurt manufacturing require a value of at least 0.9% acidity and a pH of about 4.4 (Food and drug administration, 1999). The fermented milk is typically incubated in large sealed vats in a temperature controlled environment, temperature is monitored carefully to maintain at a temperature optimum for starter culture growth. Inoculation typically occurs at a rate of 0.5-5% (Watson, 2007). When the desired acidity, that is pH level of about 4.4 is reached, rapid cooling to approximately 7 oC is effected in order to stop the fermentation process. It is vital to note that too long or too short a fermentation process will produce a product that is inferior in either its flavour or texture. Too long fermentation will give other organisms the change to become established, with the associated risks of off flavours and smells (Morale, 2002). In the commercial production of yoghurt, emphasis is not only on the fermentation ability but also on characteristics imparted by the lactic acid cultures. For satisfactory performance the starter culture must be capable of rapid acid production, flavouring of yoghurt, production o full body and texture yoghurt. The determination of whether the starter culture activity is satisfactory or not is determined by direct microscopic counts of culture slides stained with methylene blue (Smith, 2002). In doing so there is also the benefit of observing the physiological state of the cultured cells. The lactic starter culture used for yoghurt production is thermophillic has an optimum temperature of 42oC. The two cultures (Lactobacillus and streptococcus thermophillus) can be grown independently; however, there is a higher rate of acid production when used in together (mixed strain), that is that make use of each others metabolites in order to effect the acid production efficiency. Streptococc us thermophilus grows at a faster rate producing carbon dioxide and lactic acid. The formate along with the carbon dioxide stimulates the growth of Lactobacillus (Smith, 2002). During fermentation the yoghurt mixture coagulates when the pH level drops. The streptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0. The lactobacilli are responsible for a further decrease to pH 4.5 (Steane, 2008). Inoculation of lactic starter cultures with yoghurt milk produces lactic acid, acetaldehyde and acetic acid. Improvements- As mentioned above when selecting the type of milk used in manufacture of yoghurt it is important for the milk to possess a low bacteria count, be free from sanitizing chemicals, rancid milk and have no contamination by bacteriophages. Serious economic losses in the yoghurt industry have been attributed to phage attack (Smith, 2004). Accompanying the decrease in texture and flavour, bacteriophage attacks decreases the rate of acid production. Large scale manufacturers typically have laboratory facilities to check incoming milk to eliminate the possibilities of other starter inhibiting substances (Moralee, 2002), however, the presence of bacteriophages is always a risk. Large manufacturers Phage are usually found in the drains and floor gullies of a dairy producing any cultured product, poor hygiene and a lack of general housekeeping increase the risk (Dairy Science Technology, 2007). Thus in order to reduce the possibility of bacteriophage present strict sanitation procedures would e nsure prevention of phage attack (Smith, 2004). This include; hand-washing between each handling, sterile tanks, floors and bench surface. s Also, since the starter culture is one of the most critical ingredients in yoghurt manufacture synchronisation of rate of acid production and plant production schedules is extremely vital. For example, if frozen cultures are used then a longer incubation period of approximately 5 hours at 43oC is required for acid production (Smith 2002). Similarly as noted above, maintenance of temperature is extremely important for starter culture. This is because if the temperature of incubation is too low, culture grows at such a slow rate that it is unable to adequately acidify milk and to achieve a good texture vice versa if the temperature is too high the culture is killed. Traditionally, when the lactic acid starter culture is grown in a suitable medium, small quantities will be extracted to inoculate each new batch of yoghurt. This is commonly referred to as using bulk starter. However, due to the high risk of bacteriophage infections and the delay in time when each new batch is prepared, employment of bulk starter is becoming increasingly uncommon amongst commercial producers (Smith, 2002). A new technique referred to as DVI (Direct Vat Inoculation) is fast becoming the most preferred choice which involves inoculating the yoghurt mix directly with a very large number of freeze dried starter organisms (Watson,2007). Even though there may be a longer incubation time, relative immunity to phage attack makes this a more safe option for manufacturing plants to ensure production of yoghurt is efficient every time. The design of the container in which the fermentation process is carried out in can also improve the process. Commercially there has been a shift in design of cone bottom processers to facilitate the draining of relatively viscous fluids after incubation (Carpers, 2005). Critical step in the fermentation process is the maintenance of the optimum temperature for growth of starter cultures; hence well insulted incubation vats should be utilized. Addition of fruit and Packaging At this stage fruits and addition desired flavours may be added at or prior to filling preformed pots. Common additives include, fruit flavours, colouring agents, sweetening agents. Depending on the type of yoghurt, the above fermentation process may occur before this addition of fruit or after. For example, in set style yoghurt fruit is added to the bottom of the cup and inoculated yoghurt is poured over the top, the fermentation takes place within the cup. For stirred yoghurt, the fruit is blended with the cooled ferment yoghurt and yoghurt texture can be made smoother by pumping it through a cone before packaging (Moralee, 2002). The yoghurt is refrigerated until it is required for package and transportation. Conclusion- In undertaking an engineering analysis of the bioprocess of yoghurt and exploring each step carefully it can be seen that although yoghurt follows a general manufacturing procedure. The bioprocess of yoghurt production involves preparation of milk, followed by pasteurisation and homogenisation of the milk, cooling down period, then inoculation with a lactic acid bacterial starter culture to ferment the milk. Measurement of acid production measures the success in fermenting milk. Additions of fruit and other additives are added just prior to storage and packaging. The exploitation of the fact that milk contains the sugar lactose, and when undergoing fermentation with a starter culture produces lactic acid, allows observation of how yoghurt is produced. The production of yoghurt on an industrial scale requires great improvement in the handling of the mixture to ensure no contamination, choice of raw materials will greatly affect the final product, employing a successful method to obtai n a starter culture that is free from unwanted materials and operation in fermentation vats that give efficient outcomes. References Carpers S, 2005 , http://www.natmedtalk.com/nutrition/4933-lactose-higher-fat-content-lower-lactose.html, viewed 14/04/10 Driessen, F. M., Ubbels, J., and Stadhouders, J., Continuous manufacture of yogurt. I. Optimal conditions and kinetics of the prefermentation process, Biotech. Bioeng., 19, 821, 1977 Ed Excel Foundation, http://www.biotopics.co.uk/edexcel/biotechnol/yog.html, viewed on the 24/04/10). J Scott Smith Yiy Hui, 2002, Food processing: principles and applications, pg 297-319 John Watson, 2007, http://www.dairyconsultant.co.uk/si-yoghurt.php, viewed 13/04/10 Neil Moralee, 2002,http://www.cip.ukcentre.com/yogurt.htm, viewed 13/04/10 Savello, 1998, http://www.patentstorm.us/patents/5762989/description.html viewed 28/04/10 Tamime, A. Y. and Deeth, H. C. Yogurt: technology and biochemistry, J. Food Protection, 43, 939, 1980. Wang S, 2000, http://www.eng.umd.edu/~nsw/ench485/lab8.htm, viewed 28/04/10 Brock C, 2005, http://www.fcs.msue.msu.edu/ff/pdffiles/foodsafety2.pdf, viewed 25/04/10 Steane R, 2008, http://www.biotopics.co.uk/edexcel/biotechnol/yog.html, viewed 17/04/10

Technical writing style

Technical Writing Style As you draft and edit, it is helpful to keep in mind the effective ways to present sentences and paragraphs. When you revise your drafts, check the language and remove any area of possible confusion. If you have repeated any word, see whether you can change the sentence. The following passages will help you to be aware of any difficult construction of sentences, so that you can modify the same and ensure reader's comfort. Write Clear Sentences Follow these guidelines for writing sentences which will be clear to the readers. Keep the main idea on top. Use active voice.Employ parallelism. Repeat for emphasis. Write sentences of 15 to 25 words. Provide transitions. Avoid wordiness. Avoid redundancy. Keep the Main Idea on Top This is the key principle in writing so that your sentences are easy to understand. Place the sentence's main idea, the subject, first. The subject makes the rest of the sentence accessible. Readers therefore orient themselves and they are ab le to interact with the subsequent discussion. See this example from a popular newspaper. â€Å"Doubts persist over World Cup 2007. † (Note how the interest of the reader is immediately captured. Now the details follow. )†Clouds are gathering over the West Indies, and they are more than rain-bearing masses of cumulous. With eight months and a few days to go for the 2007 World Cup, doubts are increasingly being aired about the ability of the region to host a venture of such and complexity. † Thus readers are informed about the crux of the problem so that they are interested to read on. Use Normal Word Order The normal word order in English is subject-verb-object. This order makes it easier to read as it reveals the topic first and the structures the idea.This order produces entences which are clear to the readers and do not cause any contusion. Read the following sentence. â€Å"Finance Minister on Tuesday backed the Central Bank's decision to increase interest ra tes, stating that the move was aimed at containing inflation. † The sentence is clear, though a little long (23 words) and follows natural flow. Use Active Voice Active voice emphasizes performer of the function and not the receiver. Active voice helps the reader follow the meaning quickly as it is sticking to subject-verb-object pattern. When the subject acts, the verb is in the active voice.When the subject is acted upon, the verb is in the passive voice. Use passive voice sparingly and when it is absolutely required. Examples: I completed the work in time (active voice as the subject acts here. ) My mobile was stolen (passive voice as the subject is acted upon. ) Go through the following example. Manufacturers add preservatives to food products to increase their shelf-life (emphasis is on manufacturers, which is not correct. ) Preservatives are added to food products to increase their shelf-life (emphasis is on preservatives, which is correct. In uch cases, passive voice sh ould be used. Use Parallelism Use similar structures for similar elements. The vendors promise that they will replace the old machine and to attend to the new order (wrong). The vendors promise that they will replace the old machine and will attend to the new order. (correct) Repeat for Emphasis Repeat key words for emphasis so that the reader has better recall. Read the following example. The doctrine of â€Å"No work, no pay† is a fundamental axioms in industrial relations. The philosophy is very simple. When a person is employed, he is expected to carry out the ork assigned to him.When he does not do so, he is not eligible for payment of any salary. Even when a general strike disrupts public transport systems, and consequently employees are unable to reach their work places, the same principle prevails. Of course corporate may permit their staff to avail themselves of any leave to their credit. Even die-hard trade union leaders respect this principle. â€Å"No work, no pa y† lays a strong foundation to industrial peace and harmony in the long run. Provide Transitions Connect sentences by using words that signal a sequence or pattern. Sequence: first, second, next.Addition: and, further. Contrast: but, however, nevertheless. Avoid Wordiness Generally, concise expressions are more effective than verbosity. Eliminate all repetitions, subordinate clauses etc. to make the writing compact and pointed. Examples of Wordiness Came to the conclusion Utilization of Make Revisions Make an amendment to Examples of compactness Concluded Use Revise Amend Avoid Redundancy Redundancies are words that say the same content. Conciseness is achieved by saying anything only once. In the following examples, what is bracketed may be mitted for conciseness.During (the year) of 2006 (Needless to say) (New) innovation The (other) alternative is Choose a Tone Now you can prepare clear, effective documents. Your documents are easy to read. However, we are assuming that the writer and reader are equal and unemotional. In practice, it may not be so. Hence it is important to control ‘tone'. The ‘tone' can communicate as much as the content of the message. Consider some possible ‘tones' depending on the situation. forceful passive personal impersonal The forceful tone implies that the writer is in command.This is appropriate when the writer addresses subordinates. While writing forcefully, Use the active voice. Use imperatives. Clearly indicate that you are responsible. For example: I have decided to introduce Performance Appraisal System forthwith in our organization. When the reader has more power than the writer, use passive voice. For example: The instructions to implement the new Evaluation System has been complied with The personal tone implies that reader and writer are equal. David thanks for your suggestion about maintenance routine. It has given good results.The impersonal tone is employed when the writer is not important and the situation is neutral. For example: A proposal to introduce quality circle has been made. Use Positive Words and Verbs A sure way to involve your audience is to sprinkle positive words and positive verbs throughout your text. Positive words and verbs convince the reader the benefits of your subject matter. Positive Words Advantage asset effective profitable satisfied value favorable success Benefit Positive Verbs Positive verbs motivate your readers. Some ot the verbs that motivate your readers nto action are here.Accomplish plan achieve produce implement Prepare promote exceed organize assess Tune to the Audience Tuning to the audience is the key for effectiveness of your document with the reader. Remember the following points. Not all your readers will understand acronyms and abbreviations. Readers need glossaries. Provide extended definitions for technical terms. As multiple audiences have different levels of technical knowledge, choose carefully the amount of technical conten t in your document. Show your reader how he or she will benefit from your document

Understanding How Detergents Actually Work

Detergents and soaps are used for cleaning because pure water cant remove oily, organic soiling. Soap cleans by acting as an emulsifier. Basically, soap allows oil and water to mix so that oily grime can be removed during rinsing. Surfactants Detergents were developed in response to the shortage of the animal and vegetable fats used to make soap during World War I and World War II. Detergents are primarily surfactants, which could be produced easily from petrochemicals. Surfactants lower the surface tension of water, essentially making it wetter so that it is less likely to stick to itself and more likely to interact with oil and grease. Additional Ingredients Modern detergents contain more than surfactants. Cleaning products may also contain enzymes to degrade protein-based stains, bleaches to de-color stains and add power to cleaning agents, and blue dyes to counter yellowing. Like soaps, detergents have hydrophobic or water-hating molecular chains and hydrophilic or water-loving components. The hydrophobic hydrocarbons are repelled by water but are attracted to oil and grease. The hydrophilic end of the same molecule means that one end of the molecule will be attracted to water, while the other side is binding to oil. How Detergents Work Neither detergents nor soaps  accomplish anything except binding to the soil until some mechanical energy or agitation is added into the equation. Swishing the soapy water around allows the soap or detergent to pull the grime away from clothes or dishes and into the larger pool of rinse water. Rinsing washes the detergent and soil away. Warm or hot water melts fats and oils so that it is easier for the soap or detergent to dissolve the soil and pull it away into the rinse water. Detergents are similar to soap, but they are less likely to form films (soap scum) and are not as affected by the presence of minerals in the water (hard water). Modern Detergents Modern detergents may be made from petrochemicals or from oleochemicals derived from plants and animals. Alkalis and oxidizing agents are also chemicals found in detergents. Heres a look at the functions these molecules serve: Petrochemicals/Oleochemicals: These fats and oils are hydrocarbon chains which are attracted to the oily and greasy grime.Oxidizers: Sulfur trioxide, ethylene oxide, and sulfuric acid are among the molecules used to produce the hydrophilic component of surfactants. Oxidizers provide an energy source for chemical reactions. These highly reactive compounds also act as bleaches.Alkalis: Sodium and potassium hydroxide are used in detergents even as they are used in soapmaking. They provide positively charged ions to promote chemical reactions.

After the Civil War The New South Essay - 987 Words

Was there a New South after the Civil War? What elements marked or did not mark the New South? After the Civil War, the South was in a state of political turmoil, social chaos, and economic decline. Contrary to popular belief, Northerners did not subject Southerners to unethical or inhumane punishment. The time post Civil War was filled with efforts toward reconstructing the South, yet there is the strong question if there even is a New South. Yes, there was somewhat of a New South economically. No, there was not a New South regarding race relations and social hierarchy. In the 1870’s, the South realized the world still looked at them as the ones who wanted slavery. There was a need to project a new image to the world and to stimulate†¦show more content†¦Cotton was still a major industry in the South after the Civil War, but iron and tobacco became strong competitors. There was an increase in Southern cotton mills. In 1800, there were one hundred and sixty mills; in 1900, there were over four hundred mills. There were, however, racist hiring practices. Very few blacks acquired jobs. This was justified by mill owners because whites suffered in competition with blacks for agricultural jobs. The counterargument may be that they were not jobs, because the blacks were slaves and not paid. Southerners found large coal and iron ore reserves, and thereby had a tremendous growth in iron and steel mills. Eventually though, these mills became controlled by foreign investors and Northerners around 1900. Tobacco was traditionally grown in the South, but factories for processing were not developed until post Civil War in 1900. Outside capitalists also controlled these industries. The Northerners reconstructed the Southern economy—one that they controlled—but did not change much in the South itself, which still had multiple racial and social issues. 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