These two bacteria (L. Bulgaricus and S. thermophilus) co-exist in a symbiotic relationship (protocooperation) involving the exchange of several metabolites that provide mutual growth stimulating effects that lead to increased acidification of the milk and terminal bacterial population.
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Food Plant Design & Layout: Factors To Consider
Food plant design and layout involves the arrangement of the equipment in a processing plant. Such an arrangement should take into consideration the efficiency and convenience/ease of use that will result after laying out all the equipment.
Types of Cream: Their Uses & How to Make Each
Cream is a rich fat-based dairy product that you obtain by skimming milk with 4% fat content. After separating the cream, concentrate it to 10% – 75% fat content depending on your intended purpose. On the average, most creams have ...
Freezing Point is More Dependable Than Lactometric Method in Determining Milk Adulteration
The freezing point of a pure water (0°C) depends on the structure and chemical properties of its molecules. Adding solutes to water will depress the freezing point of the solution. The freezing point of milk is lower than that of ...
General Cheese Making Process & Types of Cheese
Ensure you use only good quality raw milk. You should check for inhibitory substances, standardization efficiency and protein thermal stability by carrying out starter culture activity test, butterfat content test, and alcohol test respectively.