Development of starter culture for the production of fermented dairy products
2024
Cartasev, Anatoli
The primary distinction between dairy products and fermented dairy products lies in the microbial fermentation process. Dairy products encompass a broad category derived from milk, including liquid milk and processed items, with inherent components such as water, proteins, lactose, fats, and minerals. Fermented dairy products, however, undergo intentional fermentation facilitated by specific microorganisms, typically lactic acid bacteria, transforming lactose into lactic acid. These bacteria, such as Lactobacillus and Streptococcus strains contributes to the unique flavor profiles of fermented dairy products like yogurt and sour cream but also enhances their safety by creating an environment that inhibits the growth of harmful bacteria.
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书目信息
出版者 Comrat State University