This document discusses the scope and application of microbiology in the dairy field. It describes how microorganisms like bacteria, yeasts and molds are used in fermenting milk to produce foods like yogurt and cheese. Specific bacteria, including strains of Streptococcus, Lactococcus, Lactobacilli and others are commonly used as starter cultures to control fermentation and impart desired flavors. Enzymes are also discussed and used for processes like coagulating casein in milk for cheese production. Overall the document provides an overview of microbiology's role in the dairy industry through controlled use of microbes and enzymes.
Milk fermentation is used to preserve nutrients in milk and produce fermented dairy products. It involves adding lactic acid bacteria starter cultures to milk which ferment the lactose into lactic acid, lowering the pH and allowing the casein to coagulate. Common fermented milk products include yogurt, cheese, and buttermilk which are produced through controlled fermentation using specific bacterial strains. Fermentation enhances safety, nutrition, flavor and texture of milk-based foods.
Food microbiology studies microorganisms that affect foods, including those involved in fermentation and spoilage. Many fermented foods use bacteria like Lactobacillus and Streptococcus. Milk products provide nutrition but raw milk can harbor pathogens. Pasteurization kills harmful bacteria in milk while allowing production of foods like yogurt, cheese and butter using cultures of Lactobacillus, Lactococcus, and Streptococcus.
Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
Fermented food’s
health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
treating gastroenteritics.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
This document discusses microorganisms found in milk and their effects. It notes that milk provides an excellent medium for microbial growth. Both harmless and potentially pathogenic microorganisms can contaminate milk during the milking and storage processes. The main types of microorganisms discussed are bacteria, yeasts, molds, and bacteriophages. Several pathogenic bacterial species are also mentioned. The document outlines factors that influence microbial growth in milk and how their activities can affect milk quality through spoilage. Common spoilage effects and methods of controlling microorganisms in milk are summarized.
This document summarizes microbiology in dairy products. It discusses how milk and dairy products are suitable for microbial growth. It provides details on the types of microorganisms commonly found in milk, including both harmless and pathogenic bacteria. The document also describes how microbes are involved in the production of fermented dairy products like yogurt and cheese. It discusses pasteurization and methods used to prevent milk spoilage by microbes.
Microorganisms are commonly found in milk and can grow rapidly if milk is not properly handled or stored. Milk is sterile when secreted but can become contaminated with bacteria from the cow's teat or environment. During processing, microbes may enter from equipment, air, water, or workers. The three main types of microbes found in milk are bacteria, yeasts, and moulds. Bacteria are the most numerous and diverse. Several factors influence microbial growth in milk, including temperature, nutrients, pH, and oxygen levels. Microbial growth can lead to milk spoilage through acid production, gas formation, flavor changes, and protein or fat breakdown. Pasteurization is used to kill most pathogens and extend shelf life
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Milk fermentation is used to preserve nutrients in milk and produce fermented dairy products. It involves adding lactic acid bacteria starter cultures to milk which ferment the lactose into lactic acid, lowering the pH and allowing the casein to coagulate. Common fermented milk products include yogurt, cheese, and buttermilk which are produced through controlled fermentation using specific bacterial strains. Fermentation enhances safety, nutrition, flavor and texture of milk-based foods.
Food microbiology studies microorganisms that affect foods, including those involved in fermentation and spoilage. Many fermented foods use bacteria like Lactobacillus and Streptococcus. Milk products provide nutrition but raw milk can harbor pathogens. Pasteurization kills harmful bacteria in milk while allowing production of foods like yogurt, cheese and butter using cultures of Lactobacillus, Lactococcus, and Streptococcus.
Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
Fermented food’s
health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
treating gastroenteritics.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
This document discusses microorganisms found in milk and their effects. It notes that milk provides an excellent medium for microbial growth. Both harmless and potentially pathogenic microorganisms can contaminate milk during the milking and storage processes. The main types of microorganisms discussed are bacteria, yeasts, molds, and bacteriophages. Several pathogenic bacterial species are also mentioned. The document outlines factors that influence microbial growth in milk and how their activities can affect milk quality through spoilage. Common spoilage effects and methods of controlling microorganisms in milk are summarized.
This document summarizes microbiology in dairy products. It discusses how milk and dairy products are suitable for microbial growth. It provides details on the types of microorganisms commonly found in milk, including both harmless and pathogenic bacteria. The document also describes how microbes are involved in the production of fermented dairy products like yogurt and cheese. It discusses pasteurization and methods used to prevent milk spoilage by microbes.
Microorganisms are commonly found in milk and can grow rapidly if milk is not properly handled or stored. Milk is sterile when secreted but can become contaminated with bacteria from the cow's teat or environment. During processing, microbes may enter from equipment, air, water, or workers. The three main types of microbes found in milk are bacteria, yeasts, and moulds. Bacteria are the most numerous and diverse. Several factors influence microbial growth in milk, including temperature, nutrients, pH, and oxygen levels. Microbial growth can lead to milk spoilage through acid production, gas formation, flavor changes, and protein or fat breakdown. Pasteurization is used to kill most pathogens and extend shelf life
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
This lecture is about microbiology of dairy products presented by Rufia Abbas, she is from Karachi, Sindh Pakistan.
for video: https://youtu.be/WLzFKnSSLTk
Use_of_micro-organisms_in_food_production_ SANKALPSai Sankalp Paul
Use of Microorganisms in Food production.
types of micro-organisms in food production.
what is fungi?what is algae?What is fermented food?Examples of fermented foods . Function of bacteria in food production. Function of yeast in production of fermented foods. Cheese. How cheese is made?Process of cheese making .Ripen of cheese. Yogurt. How Yogurt is made . Fermented vegetables. Fermented meat. Yeast bread . Beer and Wine. Food with probiotics.
Importance of microorganism in dairy industryking khan
Microorganisms play an important role in the dairy industry by fermenting milk into products like cheese, yogurt, butter, curd, and acidophilus milk. Fermentation is a process where microbes like lactic acid bacteria convert sugars into acids or alcohol. Cheese is produced when lactic acid bacteria ferment lactose in milk into lactic acid, causing curdling. Yogurt results from fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Butter is made by churning soured cream, using bacteria like Streptococcus cremoris. Curd is formed when Lactobacillus converts lactose to lactic acid. Acidophilus milk
Spoilage of milk and milk products presentationSukhmanSudha
Presentation on milk and milk products spoilage .The topic of food microbiology.The proper display of bacteria and them causing spoilage in butter , frozen products and milk and its products.The fungi also effects milk and its products is displayed in the form of flow charts and tables .Gas production , rancidity in cream and milk ,milk fat .The colour change and flavour is described clearly .
The document discusses biotechnology processes involving microorganisms like bacteria and yeast. It describes how these microbes are used to ferment sugars from various raw materials like grains and fruit juices to produce useful products. Through fermentation, bacteria convert sugars into alcohol, carbon dioxide, and other molecules. This process is used in food industries like baking, brewing, and dairy to produce items like bread, beer, and yogurt.
This document discusses various fermented foods and the microorganisms involved in their production. It begins by defining fermented foods as those produced or preserved through microbial action, such as the fermentation of sugars to alcohol by yeast or the production of foods like yogurt through the use of bacteria like Lactobacillus. It then provides examples of various fermented foods categorized by product type, such as dairy products (yogurt, cheese), beverages (beer, wine), pickles, breads, and more. For each food, it describes the microorganisms involved in the fermentation process, such as various species of Lactobacillus, Saccharomyces, and others. It concludes with tables categorizing common
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Use of microbes in industry. Production of enzymes-General consideration-Amyl...Steffi Thomas
Industrial uses of microbes, properties of useful industrial microbes, various industrial products, production of enzymes-general consideration-amylase, catalase, peroxidase, lipase, protease, penicillinase, procedure for culturing bacteria and inoculum preparation, submerged fermentation and solid state fermentation, uses of different enzymes
This document provides information about fermentation processes used in food science and nutrition. It discusses various types of fermentation including alcoholic fermentation carried out by yeast and lactic acid fermentation carried out by lactic acid bacteria. Key microorganisms involved in different fermentations are described along with their uses in producing foods like yogurt, cheese, bread, wine and others. Fermentation pathways and conditions required for different microbes are also summarized.
This document discusses milk and microorganisms found in milk. It begins by describing milk and its composition. It then discusses the microorganisms that can be found in milk, including bacteria, yeasts, and moulds. Key points are made about factors that affect microbial growth in milk and how microbes can cause spoilage through souring, gas production, proteolysis, and more. The document also briefly outlines pathogenic microbes in milk and means of their destruction, as well as starter cultures used in cultured dairy products.
Milk microbiology is the study of milk and its microorganisms. Milk contains bacteria naturally from the cow and environment that can impact its quality. Fermented dairy products are produced through lactic acid fermentation by bacteria like Lactobacillus and Streptococcus. Yogurt is made from milk fermented by a mixed starter culture. Bacteria in milk can cause changes in color, flavor, and texture through production of enzymes, gases, and organic acids. Strict standards are used to evaluate milk quality and safety through microbiology testing for bacteria, molds, pathogens, and survivability after pasteurization.
This document discusses contamination and spoilage of milk and milk products. It describes how milk can become contaminated from sources like milking equipment and utensils. It also discusses the microorganisms involved in spoilage of raw milk, pasteurized milk, evaporated milk, condensed milk, sweetened condensed milk, and butter. Finally, it outlines several methods used to preserve milk and milk products, including aseptic practices, packaging, removal of microorganisms, use of heat through pasteurization and ultra-pasteurization, and use of low temperatures.
Dairy microbiology deals with microorganisms found in milk and milk products. Milk provides a good environment for microbial growth, with some microorganisms being desirable and others harmful or pathogenic. Milk is easily contaminated during handling and distribution. The microorganisms found in milk include bacteria, fungi, molds, and viruses. There are several types of bacteria identified in the document, including acid-producing bacteria, aroma-producing bacteria, gas-producing bacteria, and toxins-producing bacteria. Certain microorganisms are useful in producing dairy products like cheese, yogurt, and dahi.
Microbes In dairy industries and its types of microorganisms in milkaishwaryaallapur7
This document summarizes a seminar presentation on microbes in the dairy industry. It discusses the types of microorganisms commonly found in milk, including Lactobacillaceae, Micrococcaceae, and Enterobacteriaceae. It provides examples of specific microbes like Lactococcus lactis and their roles in fermenting milk into products like cheese, yogurt, and butter. Finally, it outlines the importance of microbes in controlling spoilage during milk storage and production of various dairy foods, while also posing food safety risks if not properly controlled.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
This document discusses various fermented foods and the microbes involved in their production. It describes how bread and idli are produced through fermentation using yeasts and lactic acid bacteria. Several fermented milk products are also outlined, including their microbial content and health benefits. The role of microorganisms such as Lactobacillus and Streptococcus in the fermentation of yogurt, cheese, and other foods is explored.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using Saccharomyces cerevisiae and Lactobacillus species. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk which use bacteria like Lactobacillus acidophilus to aid digestion.
This document discusses food microbiology and bacteria important in food science. It covers topics like the definition and importance of food microbiology, general characteristics of bacteria, morphological and physiological traits of bacteria, and important groups of bacteria in food including lactic acid bacteria, acetic acid bacteria, and thermophilic bacteria. It also discusses the roles bacteria play in food processing, preservation, and spoilage as well as their use in producing metabolites like amino acids, organic acids, enzymes, and vitamins.
this ppt gives you information about microbiology in food, food spoilage by microbes, useful microbes and their method of preparation. bacteria, fungi virus, viner production, cheese production, soy sauce production, fermented foods.
Microbes in dairy industries and it's types of micro organisms in milkaanitadanappanavar
The document discusses microbes found in dairy industries. It begins by introducing various microorganisms like Lactobacillaceae, Micrococcaceae, and Enterobacteriaceae that are found in milk. It then describes key microbes from each family like Lactococcus lactis and Lactobacillus casei that are used to produce foods like cheese, yogurt, and butter. The document also covers the history of pasteurization and significance of microbes in fermenting milk into different dairy products while maintaining quality and safety. In conclusion, it states that certain bacteria can survive pasteurization and grow at refrigeration temperatures, potentially causing spoilage.
This lecture is about microbiology of dairy products presented by Rufia Abbas, she is from Karachi, Sindh Pakistan.
for video: https://youtu.be/WLzFKnSSLTk
Use_of_micro-organisms_in_food_production_ SANKALPSai Sankalp Paul
Use of Microorganisms in Food production.
types of micro-organisms in food production.
what is fungi?what is algae?What is fermented food?Examples of fermented foods . Function of bacteria in food production. Function of yeast in production of fermented foods. Cheese. How cheese is made?Process of cheese making .Ripen of cheese. Yogurt. How Yogurt is made . Fermented vegetables. Fermented meat. Yeast bread . Beer and Wine. Food with probiotics.
Importance of microorganism in dairy industryking khan
Microorganisms play an important role in the dairy industry by fermenting milk into products like cheese, yogurt, butter, curd, and acidophilus milk. Fermentation is a process where microbes like lactic acid bacteria convert sugars into acids or alcohol. Cheese is produced when lactic acid bacteria ferment lactose in milk into lactic acid, causing curdling. Yogurt results from fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Butter is made by churning soured cream, using bacteria like Streptococcus cremoris. Curd is formed when Lactobacillus converts lactose to lactic acid. Acidophilus milk
Spoilage of milk and milk products presentationSukhmanSudha
Presentation on milk and milk products spoilage .The topic of food microbiology.The proper display of bacteria and them causing spoilage in butter , frozen products and milk and its products.The fungi also effects milk and its products is displayed in the form of flow charts and tables .Gas production , rancidity in cream and milk ,milk fat .The colour change and flavour is described clearly .
The document discusses biotechnology processes involving microorganisms like bacteria and yeast. It describes how these microbes are used to ferment sugars from various raw materials like grains and fruit juices to produce useful products. Through fermentation, bacteria convert sugars into alcohol, carbon dioxide, and other molecules. This process is used in food industries like baking, brewing, and dairy to produce items like bread, beer, and yogurt.
This document discusses various fermented foods and the microorganisms involved in their production. It begins by defining fermented foods as those produced or preserved through microbial action, such as the fermentation of sugars to alcohol by yeast or the production of foods like yogurt through the use of bacteria like Lactobacillus. It then provides examples of various fermented foods categorized by product type, such as dairy products (yogurt, cheese), beverages (beer, wine), pickles, breads, and more. For each food, it describes the microorganisms involved in the fermentation process, such as various species of Lactobacillus, Saccharomyces, and others. It concludes with tables categorizing common
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
Use of microbes in industry. Production of enzymes-General consideration-Amyl...Steffi Thomas
Industrial uses of microbes, properties of useful industrial microbes, various industrial products, production of enzymes-general consideration-amylase, catalase, peroxidase, lipase, protease, penicillinase, procedure for culturing bacteria and inoculum preparation, submerged fermentation and solid state fermentation, uses of different enzymes
This document provides information about fermentation processes used in food science and nutrition. It discusses various types of fermentation including alcoholic fermentation carried out by yeast and lactic acid fermentation carried out by lactic acid bacteria. Key microorganisms involved in different fermentations are described along with their uses in producing foods like yogurt, cheese, bread, wine and others. Fermentation pathways and conditions required for different microbes are also summarized.
This document discusses milk and microorganisms found in milk. It begins by describing milk and its composition. It then discusses the microorganisms that can be found in milk, including bacteria, yeasts, and moulds. Key points are made about factors that affect microbial growth in milk and how microbes can cause spoilage through souring, gas production, proteolysis, and more. The document also briefly outlines pathogenic microbes in milk and means of their destruction, as well as starter cultures used in cultured dairy products.
Milk microbiology is the study of milk and its microorganisms. Milk contains bacteria naturally from the cow and environment that can impact its quality. Fermented dairy products are produced through lactic acid fermentation by bacteria like Lactobacillus and Streptococcus. Yogurt is made from milk fermented by a mixed starter culture. Bacteria in milk can cause changes in color, flavor, and texture through production of enzymes, gases, and organic acids. Strict standards are used to evaluate milk quality and safety through microbiology testing for bacteria, molds, pathogens, and survivability after pasteurization.
This document discusses contamination and spoilage of milk and milk products. It describes how milk can become contaminated from sources like milking equipment and utensils. It also discusses the microorganisms involved in spoilage of raw milk, pasteurized milk, evaporated milk, condensed milk, sweetened condensed milk, and butter. Finally, it outlines several methods used to preserve milk and milk products, including aseptic practices, packaging, removal of microorganisms, use of heat through pasteurization and ultra-pasteurization, and use of low temperatures.
Dairy microbiology deals with microorganisms found in milk and milk products. Milk provides a good environment for microbial growth, with some microorganisms being desirable and others harmful or pathogenic. Milk is easily contaminated during handling and distribution. The microorganisms found in milk include bacteria, fungi, molds, and viruses. There are several types of bacteria identified in the document, including acid-producing bacteria, aroma-producing bacteria, gas-producing bacteria, and toxins-producing bacteria. Certain microorganisms are useful in producing dairy products like cheese, yogurt, and dahi.
Microbes In dairy industries and its types of microorganisms in milkaishwaryaallapur7
This document summarizes a seminar presentation on microbes in the dairy industry. It discusses the types of microorganisms commonly found in milk, including Lactobacillaceae, Micrococcaceae, and Enterobacteriaceae. It provides examples of specific microbes like Lactococcus lactis and their roles in fermenting milk into products like cheese, yogurt, and butter. Finally, it outlines the importance of microbes in controlling spoilage during milk storage and production of various dairy foods, while also posing food safety risks if not properly controlled.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
This document discusses various fermented foods and the microbes involved in their production. It describes how bread and idli are produced through fermentation using yeasts and lactic acid bacteria. Several fermented milk products are also outlined, including their microbial content and health benefits. The role of microorganisms such as Lactobacillus and Streptococcus in the fermentation of yogurt, cheese, and other foods is explored.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using Saccharomyces cerevisiae and Lactobacillus species. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk which use bacteria like Lactobacillus acidophilus to aid digestion.
This document discusses food microbiology and bacteria important in food science. It covers topics like the definition and importance of food microbiology, general characteristics of bacteria, morphological and physiological traits of bacteria, and important groups of bacteria in food including lactic acid bacteria, acetic acid bacteria, and thermophilic bacteria. It also discusses the roles bacteria play in food processing, preservation, and spoilage as well as their use in producing metabolites like amino acids, organic acids, enzymes, and vitamins.
this ppt gives you information about microbiology in food, food spoilage by microbes, useful microbes and their method of preparation. bacteria, fungi virus, viner production, cheese production, soy sauce production, fermented foods.
Microbes in dairy industries and it's types of micro organisms in milkaanitadanappanavar
The document discusses microbes found in dairy industries. It begins by introducing various microorganisms like Lactobacillaceae, Micrococcaceae, and Enterobacteriaceae that are found in milk. It then describes key microbes from each family like Lactococcus lactis and Lactobacillus casei that are used to produce foods like cheese, yogurt, and butter. The document also covers the history of pasteurization and significance of microbes in fermenting milk into different dairy products while maintaining quality and safety. In conclusion, it states that certain bacteria can survive pasteurization and grow at refrigeration temperatures, potentially causing spoilage.
2. Introduction:
Dairy microbiology can be defined as the branch of
microbiology, which deals with the activities of the
microorganism in the milk and milk products.
It includes the study of the morphology, classification and
the chemical activities of the microorganism in the milk
and milk products.
Dairy starter cultures are carefully selected
microorganisms, which are deliberately added to milk to
initiate and carry out desired fermentation under
controlled conditions in the production of fermented milk
products.
3. Introduction:
These are the bacteria, yeasts, molds are seldom
encountered in fermented milk production.
These microbes are of two types
i.e. favorable : which bring favorable changes in flavor &
appearance
Unfavorable: while other pathogenic – which may cause
diseases.
The favorable are carefully propagated while pathogenic
(unfavorable) are destroyed to make the milk & its
products safe for human consumption.
4. Beneficial Microorganisms Used in Dairy
Products:
Bacteria : Bacteria are the most common and probably the
most numerous of the microorganism with which the dairy–
processing industry is concerned.
Bacteria are microscopic unicellular which occur in the form
of spherical, cylindrical, or spiral cells, and which reproduce
by transverse fission.
Some bacteria cause trouble in the dairy industry because
of their resistance to pasteurization and sanitation process.
Some commonly found bacteria are: Streptococcus,
Micrococcus, Lactococcus, Pediococcus, Sarcina, Bacillus,
Bacterium, Pseudomonas, Lactobacillus, Escherichia,
Aerobacter and Spirillum etc.
5. Types of bacteria found in milk and milk
products:
The acid producing: Those bacteria, which are responsible
for conversion of lactose to lactic acid, are included in this
group.
Streptococcus lactis, Streptococcus cremoris, Lactobacillus
acidophilus, Lactobacillus bulgaricus
Aroma producing bacteria: These bacteria are responsible
for the production of desirable aroma and flavor in milk
product. By utilizing citric acid and lactic acid they produce
volatile acid such as acetic acid as well as diacetyl and
other compound, which gives flavor and aroma.
Eg. Streptococcus citrovorus, Streptococcus paracitrovorus,
Streptococcus diacetilactic.
6. Types of bacteria found in milk and milk
products:
Gas producing bacteria: These are undesirable type of
bacteria that ferment lactose and produce acid and gas i.e.
lactic acid and co2.
E. Coli, Aerobacter acrogens
Peptonizing type of bacteria: These bacteria show
tendency to break down the casein by a proteolysis or
peptonization, which gives off flavor and unpleasant odors
in milk.
Eg. Bacillus subtilis, Bacillus mesentericus, Bacillus
mycoides, Bacillus noves
Ropiness type of bacteria: These organism form gum like
substances.
Eg. Alligenes viscosus, Alcaligenes viscolactis
7. Types of bacteria found in milk and milk
products:
Toxin producing bacteria: Salmonella,
Staphylococcus produce poisonous substances which are
toxic to man and animals.
Yeast
Yeast are also microscopic, unicellular, non-chlorophyll bearing
plants but are larger in size than bacteria. The yeast most
frequently encountered in milk and milk products act upon
the lactose to produce acid and carbon dioxide.
Yeast of significant importance imparts flavour and aroma in
dairy products. Genera of yeast like Saccharomyces, Torula
,Mycoderma, Candida etc.
8. Types of bacteria found in milk and milk
products:
Mold: Molds are multi cellular organism, which are not visible
to our naked eye, at maturity they may observe as
mycelium. Generally aerobic moulds are significant to dairy
products.
It is used in mould ripened cheese varieties. Moulds are
black, blue, green, gray or white.
It causes discoloring of milk along with producing smell and
odors. Common genera are Penicellium, oospora,
Aspergillus , mucor, Monilia etc.
Some genera of moulds are of significant importance in
different types of cheese production while others work for
spoilage of dairy products under their favourable
conditions.
9. Types of bacteria found in milk and milk
products:
Viruses:
In dairy industry, only those viruses that are parasitic on LAB
and known as starter Bacteriophage is of importance.
The lactic phages are usually not destroyed by normal
pasteurization of milk employed for cheese and cultured
buttermilk, but they can be destroyed by higher heat
treatment.
10. The major roles of starter culture during
fermentation of milk are:
a) Production of primarily lactic acid and few other organic
acids, such as formic acid and acetic acid.
b) Coagulation of milk and changes in body and texture in
final products.
c) Production of flavouring compounds, e.g., diacetyl,
acetoin and acetaldehyde.
d) Help in ripening of cheeses by their enzymatic activities.
e) Produce antibacterial substances in the finished product.
f) In addition, they may possess functional properties.
11. An ideal starter culture should be
selected for the preparation of various
fermented milks with the following
characteristics:
It should be quick and steady in acid production.
It should produce product with fine and clean lactic
flavour.
It should not produce any pigments, gas, off-flavour and
bitterness in the finished products.
Should be associative in nature in product development.
12. Enzymes Used in the Dairy
Industry:
In the field of biotechnology, there are many industrial
applications that result in biotech products that we use
every day at home.
Some of these are food science applications that utilize
enzymes to produce or make improvements in the
quality of different dairy products.
In the dairy industry, some enzymes are required for the
production of cheeses, yogurt and other fermented dairy
products while others are used in a more specialized
fashion to improve texture or flavour.
13. Enzymes Used in the Dairy
Industry:
Proteases:
Milk contains a number of different types of proteins, in
addition to the caseins.
Cow milk also contains whey proteins such as
lactalbumin and lactoglobulin.
The denaturing of these whey proteins, using proteases,
results in a creamier yogurt product.
Destruction of whey proteins is also essential for cheese
production.
14. Enzymes Used in the Dairy
Industry:
Rennet:
Milk contains proteins, specifically caseins that maintain its
liquid form.
Proteases are enzymes that are added to milk during
cheese production to hydrolyze caseins, specifically
kappa casein which stabilizes micelle formation
preventing coagulation.
Rennin and pepsin are general terms for any enzyme used
to coagulate milk.
Technically rennet is also the term for the calf's fourth
stomach.
15. Enzymes Used in the Dairy Industry:
Lactase: Lactase is a glycoside hydrolase enzyme that cuts
lactose into its constituent sugars, galactose and glucose.
Without sufficient production of lactase enzyme in the small
intestine, humans become lactose intolerant, resulting in
discomfort (cramps, gas and diarrhea) in the digestive tract
upon ingestion of milk products.
Lactase is used commercially to prepare lactose-free
products.
It is also used in the preparation of ice cream, to make a
creamier and sweeter tasting product. Lactase is usually
prepared from Kluyveromyces spp. of yeast
and Aspergillus spp. of fungi.
16. Enzymes Used in the Dairy Industry:
Catalase:
The enzyme Catalase has found limited use in one
particular area of cheese production.
Hydrogen peroxide is a potent oxidizer and toxic to cells.
It is used instead of pasteurization, when making certain
cheeses such as Swiss.
In order to preserve natural milk enzymes that are
beneficial to the end product and flavor development of
the cheese.
17. Enzymes Used in the Dairy Industry:
Lipases: Lipases are used to break down milk fats and give
characteristic flavours to cheeses.
Stronger flavored cheeses,
Example: the Italian cheese, Romano are prepared using
lipases.
The flavor comes from the free fatty acids produced when
milk fats are hydrolyzed.
Animal lipases are obtained from kid, calf and lamb while
microbial lipase is derived by fermentation with the fungal
species Mucor meihei.
18. Some of the most popular and common cultured dairy
products are yogurt and cheese:
Records of yogurt preparation as food date back to
centuries BC.
Classic yogurt is the result of the fermentation of two main
bacterial species: Lactobacillus
bulgaricus and Streptococcus thermophilus.
Sometimes other lactic acid bacteria are added as well.
Yogurt is most often made of cow’s milk although milk from
sheep, goat, buffalo, camels and yaks is used as well
depending on the region of cultivation.
19. Yogurt has been traditionally consumed in cultures as a
cold drink after mixing with water (e.g., lassi, ayran,
doogh).
After the industrialization of yogurt production in the
twentieth century, yogurt with added sweetener and fruit
or fruit jam has become popular in the Western world.
20. The research has been focused on curing or preventing a
number of diseases like diarrhea, intestinal
inflammations, urogenital infections, allergies, etc.
Some species have been prepared and sold as nutritious
supplements.
However, so far there has not been enough evidence to
establish a definite cause and effect relationship about
any of the marketed products.
21. Food fermentation has been said to serve five main
purposes:
Enrichment of the diet through development of a
diversity of flavors, aromas and textures in food
substrates.
Preservation of important amounts of food through lactic
acid, alcohol, acetic acid and alkaline fermentations.
Biological improvement of food substrates with protein,
essential amino acids, essential fatty acids, and
vitamins.
Removal of anti-nutrients.
A decrease in cooking time and fuel requirement.
22.
23.
24. LAB's commonly found in dairy products include strains
Streptococcus,
Lactococcus,
Lactobacilli,
Bifidobacteria,
Enterococcus, and
Pediococci.
Within these species there are numerous strain types
which can be used in fermentation processes to give
specific acidification and flavour profiles to the final
product.
25. Microorganisms and its uses:
Production of dairy products and other industries:
Bacteria are the key players here. ...
Bread Baking: ...
Alcoholic Drinks: ...
Organic acids: ...
Enzymes: ...
Steroid production: ...
Help in sewage treatment: ...
Used as insecticides: