Effect of microorganisum on dairy products

8/12/2019 Effect of microorganisum on dairy products

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EFFECTS OF MICRO-ORGANISMS

AND

DAIRY PRODUCTS


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EFFECTS OF MICRO-ORGANISMS


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I ntr oduction: A microorganism (from the Greek mikros , "small"

and organisms , "organism") or microbe is

a microscopic organism, which may be a single

cell or multicellular organism. The study of microorganisms is

called microbiology.

Microorganisms are very diverse; they include all of

the prokaryotes, namely the bacteria and archaea; and variousforms of eukaryotes, comprising the protozoa, fungi, algae,

microscopic plants (green algae), and animals such

as rotifers and planarians.


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F er mentation: Fermentation, it is the conversion

of carbohydrates to alcohols and carbon dioxide or organicacids using yeasts, bacteria, or a combination thereof,under anaerobic conditions. Fermentation usually impliesthat the action of microorganisms is desirable. The science

of fermentation is also known as zymology or zymurgy. Fermentation in dairy products is usually performed by

Lactic acid bacteria which ferment the lactose in milk andconvert it to lactic acid leading to precipitation of the

proteins. The main genera that belong to the lactic acid bacteria group

are: Lactobacillus , Leuconostoc , Lactococcus , Pediococcus and Streptococcus .


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YOGHURT


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Classic yogurt is the result of the fermentation of two main bacterial species: Lactobacillus bulgaricus and Streptococcusthermophilus.


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CHEESE


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Introduction

Cheese is another popular and ancient dairy product. It consists of

milk proteins and fat together with lactic acid bacteria. It has

longer shelf life than uncultured milk.

Processing of cheese

Making cheese is similar to yogurt but after acidification usually

with lactic acid bacteria ( Lactococci, Lactobacilli, Streptococci ),

the solids are separated from the whey by coagulation with rennet

and processed further to yield the final product.


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PROBI OTI CS


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M I CROBI AL SPOI L AGE


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Introduction

Spoilage is a term used to describe the deterioration of a foods'

texture, colour, odour or flavour to the point where it isunappetizing or unsuitable for human consumption. Microbial

spoilage of food often involves the degradation of protein,

carbohydrates, and fats by the microorganisms or their enzymes.

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Effect of microorganisum on dairy products