In this article we will discuss about the process of cheese making. The large number of microorganisms play a role in the ripening process. On the first day of cheese making process, the microbial number in the starting material ranges from one to two billion g_1. Therefore, the production declines because of insufficient oxygen, high acidity and the presence of [...]
In this article we will discuss about the measures to minimize the contamination of milk. Due to moderate pH (6.4-6.6), good quantity of nutrients, high water content etc. make milk an excellent nutrient for the microbial growth. It is mainly the udder interior, teats surrounding environment and manual milking process, make the source of contamination. These organisms mainly are micrococci, [...]
Here is a list of top seven products of milk:- 1. Yoghurt 2. Kefir 3. Koumiss 4. Butter Milk 5. Butter 6. Cheese 7. Rennin. 1. Yoghurt: Yoghurt is derived from a Turkish word 'Jugurt' which is the most popular fermented milk in the world now-a-days. It is made from milk, skimmed milk or flavoured milk. For the preparation of [...]