In this article we will discuss about the staphylococci in milk:- 1. Occurrence of Staphylococci in Milk 2. Growth of Staphylococci in Milk 3. Thermal Destruction of Staphylococci in Milk 4. Interactions between Lactic Acid Bacteria and Staphylococci. Occurrence of Staphylococci in Milk: Raw milk may become, contaminated with staphylococci from several sources but the principal one is probably the [...]
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 [...]