The following points highlight the three types of microorganisms that occur in milk. The types are: 1. Biochemical Types 2. Temperature Characteristic Types 3. Pathogenic Types. 1. Biochemical Types: This group consists of those microorganisms occurring in milk which bring about biochemical changes in it. They are: (i) Acid forming microbes. (ii) Gas forming microbes. (iii) Ropy-milk forming microbes, (iv) [...]
The following points highlight the three types of milk. The types are: 1. Fresh Milk 2. Pasteurized Milk 3. Fermented Milk. Type # 1. Fresh Milk: This milk is endowed with all the naturally occurring constituents provided the milking is done perfectly asceptically and the milking cattle are healthy. This milk has great nutritional value. In Ayurveda this milk has [...]
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 [...]