best understandable notes on the importance of microbes in dairy industry.

1. IMPORTANCE OF
MICROORGANISM IN
DAIRY INDUSTRY

2. WHAT IS DAIRY INDUSTRY?
The production of milk on
dairy farms and the
processing of milk and milk
products at dairy plants
make up the dairy industry.
 dairy products
i. cheese
ii. yogurt
iii. Curd
iv. Butter

3. WHAT IS FERMENTATION
 Fermentation is a
metabolic process in
which an organism
converts a
carbohydrate such as
starch and sugar into
alcohol and/or acid.

4. CHEESE
Cheese is a concentrated form of 2 major
milk components – milk protein (casein) and
milkfat.
 it contains a selected strain of bacteria,
when lactic acid bacteria ferment the
disaccharide lactose to produce lactic acid.
 including strains of Lactococcus lactis,
Streptococcus thermophilus and Lactobacillus
sp.
The ability of lactic acid bacteria and other
cheese microorganisms to degrade amino
acids.

5. YOGURT
Yoghurt is produced by the
controlled fermentation of
milk by two species of
bacteria Lactobacillus
bulgaricus and
Lactotococcus thermophilus
(Streptococcus
thermophilus).

6. BUTTER
 is the process of shaking up cream or
whole milk to make butter.
Cream is starting substrate , butter is
normally made by churning cream that
has been soured by lactic acid
bacteria
Ripened cream uses Streptococcus
cremoris or S.lactis to produce lactic
acid rapidly and Leuconostoc
citrovorum produce the necessary
flavors

7. CURD
Curd is a dairy product obtained by
coagulating milk in a process called
curdling.
Lactobacillus is a genus of bacteria that
converts sugars into lactic acid by
means of fermentation. Milk contains a
sugar called as lactose, a disaccharide
(compound sugar) having β-1, 4-
glycosidic bond between galactose and
glucose. Lactobacillus converts lactose
of the milk into lactic acid which imparts
the sour taste to curd.

8. ACIDOPHILUS MILK
 Whole or skimmed milk is fermented with
Lactobacillus
acidophilus which is said to have therapeutic benefits in
the gastrointestinal tract.
 It has an overall beneficial effect on people esp.
those
suffering from frequent diarrhoea & intestinal gas.
 the bacteria are grown separately & added to
pasteurised milk and the inoculated milk is kept at 4
degree celcius.
 When this milk is consumed, the beneficial bacteria
are
activated in the warm stomach and intestinal tract

9. THANK YOU