Hey! Content is protected. You can share this page via the share button 😊
Course Content
Nutritional requirement and genetics of bacteria
0/3
Plant microbe association
0/1
Introduction to plant pathogenic microorganism
0/2
Master Agricultural Microbiology – Notes, Case Studies & Practical Insights – with Rahul

Different Types of Sour Milk

Bacteria used (starter)

Fermented milk (Milk based beverage)

Characteristics

Country where used

Streptococcus lactis

Dahi or Curd

Sour & soft semifluid drink

Nepal, India, Bangladesh, Pakistan

S. acidophilus

Acidophilus milk

Sour & liquid

South East Asian Country

S. thermophilus & Lactobacillus bulgaricus

Yoghurt

Custard like semi fluid

Europe & Japan

S. Lactis and Lactobacillus bulgaricus

Kuomiss

Grey drink

Japan

 

The nature of the milk product in the above table depends on following factor;

  • Source of milk
  • to which the milk is heated before inoculation
  • Kind of microorganisms used as starter.
  • Incubation temp.
Home Courses + Research Blog
Scroll to Top