Course Content
Factors affecting the composition of milk
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Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
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Learn Introduction to Dairy Science with Rahul

Use of microorganisms in dairy industry

  1. Dahi:
  • Streptococcus lactis
  • Streptococcus diacetilactis
  • Streptococcus cremoris
  • Streptococcus thermophillus

 

  1. Yogurt
  • Lactobacillus bulgaricus
  • Streptococcus thermophillus

 

  1. Acidophillus milk
  • Lactobacillus acidophillus

 

  1. Kumis:
  • Streptococcus lactis
  • Lactobacillus bulgaricus

 

  1. Kefir
  • Lactobacillus bulgaricus
  • Streptococcus cremoris
  • Streptococcus lactis

 

  1. Cream
  • Streptococcus lactis
  • Streptococcus cremoris
  • Lactobacillus citrovorum

 

 

  1. Cheese making
  • Streptococcus lactis
  • Streptococcus cremoris
  • Streptococcus thermophillus
  • Lactobacillus bulgaricus
  • Lactobacillus helveticus
  • Lactobacillus casei
  • Propionibacterium shermanii
  • Penicillium roqeforti
  • Penicillium camemberti