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Microbial Role in Dairy Products

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  • Key Points: Microbial Role in Dairy Products
Maharashtra State Board: Class 10

Key Points: Microbial Role in Dairy Products

Aspect Dairy Product Microorganisms Used Key Process Important Compounds / Enzymes Final Characteristics
Milk preservation All dairy products Naturally occurring bacteria Pasteurization followed by fermentation Lactic acid Improved shelf life, texture, taste, and flavour
Yoghurt production Yoghurt Streptococcus thermophilus and Lactobacillus delbrueckii Lactose fermentation and protein coagulation Lactic acid, acetaldehyde Thick consistency, characteristic flavour, probiotic nature
Butter production Butter Microbes (cultured butter only) Cream fermentation Diacetyl Butter flavour and aroma
Cheese initiation Cheese Lactobacillus lactis, L. cremoris, Streptococcus thermophilus Acid production and curd formation Lactic acid Sour taste and dense curd
Cheese coagulation Cheese Fungal source (modern method) Whey removal and curd cutting Protease enzyme (rennet substitute) Firm texture
Cheese ripening Cheese Selected microbes Pressing, salting, and storage Flavouring pigments and enzymes Soft, semi-hard, or hard cheese based on ripening period
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