Cheese Yogurt and Other Fermented Milk Products

In a cow's udder, milk is sterile, but it rapidly becomes contaminated with a variety of microorganisms during milking and handling. Various species of lactic acid bacteria commonly reside on the udder and are inevitably introduced into the milk. If the milk is not refrigerated, these bacteria readily ferment lactose, the predominant sugar in milk, producing lactic acid. The removal of the primary carbohydrate as a nutrient source, combined with

Table 32.1 Foods Produced Using Lactic Acid Bacteria

Food

Characteristics

Milk Products

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Responses

  • ali
    What is the causative organism of contaminated yoghurt?
    1 year ago

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