Archive | Milk Microbiology

Yogurt: Introduction, Commercial Production and Defects

In this article we will discuss about:- 1. Introduction to Yogurt 2. Commercial Production of Yogurt 3. Microorganisms in Yogurt and their Specific Role 4. Yogurt Starter Culture 5. Defects. Introduction to Yogurt: Yogurt is one of the oldest fermented milk-product and has been an important food item of peoples in the Middle East since early times, especially in those [...]

By |2016-09-16T06:08:08+00:00September 16, 2016|Milk Microbiology|Comments Off on Yogurt: Introduction, Commercial Production and Defects
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Production of Cheese: 3 Steps | Microbiology

The following points highlight the three main steps involved in the production of cheese. The steps are: 1. Coagulum Formation 2. Separation of Curd from Whey 3. Ripening of Cheese. Step # 1. Coagulum Formation: Milk coagulation occurs due to two distinct activities (Fig. 38.1, Table 38.1). (i) Inoculation with bacterial cultures, e.g., Streptococcus lactis or S. cremoris for incubation [...]

By |2016-09-16T06:08:04+00:00September 16, 2016|Milk Microbiology|Comments Off on Production of Cheese: 3 Steps | Microbiology
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