Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good
growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell …

Dairy processing involves conversion of raw milk into fluid milk products, and an array of
dairy products such as butter, yogurt and fermented milks, cheeses, dry milk powders, dry …

Milk was fermented to defined pH values with 13 strains of lactic acid bacteria. The products
were evaluated after 1 and 7 days of cold storage, and major peptides in selected products …

The world production of cow's milk in the year 2003 was 398 million metric tons (see Table
1.1). The documented number of cows was 125,490 thousand heads. Individual cow milk …

Spore formers are common spoilage-causing microorganisms in dairy products; however,
their modes of spoilage (proteolysis, lipolysis, etc.) have not been described in detail for …

Manufacture of various types of yogurt Page 210 13 Manufacture of Various Types of Yogurt
Ramesh C. Chandan and Kevin R. O’Rell Introduction General Procedures Applicable to All …

Various spore forming bacteria belonging to Bacilli and Clostridia classes, which include
pathogenic and spoilage associated species, are among the most resistant life forms known …

This study is about the production of fermented cream samples having 18% fat by addition of
starter cultures. In order to partialy increase non-fat solid content of fermented cream …

Starting with comments on the historical background and the economic importance of
yoghurt, the first part of this chapter deals mainly with some basic biochemical and …

Ice cream is a frozen food made from milk fat, milk solids-not-fat, sweeteners, and flavorings;
a variety of fruits, nuts, and other items also may be added. Ice cream in the United States …