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.Â
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Best Calf Management Practices From Birth To Weaning
Calves can be very vulnerable to external conditions, which can increase their chances of death. It is necessary to implement the calf management practices we’ll discuss in this article to reduce chances of death. Calves under these conditions will also ...
Ice Cream Plant Sanitation & Quality Control Parameters
Quality should be the first thing you think about whenever you set out to make any food product. Ensuring ice cream sanitation during ice cream manufacturing will influence the quality of the end product.
Microbiological Testing Procedures in Dairy Quality Assurance
Microbiological testing is a crucial part of the quality assurance process because it anchors the safety of the food product. Every product that passes through the plant must be attested to have high standards that the consumers expect.
Principles of Clean Milk Production for Quality Dairy Products
According to Dictionary.com, milk is “an opaque white or bluish-white liquid secreted by the mammary glands of female mammals, serving for the nourishment of their young.”
What to Consider When Buying the Best Portable Milking Machine
Machine milking has many advantages for the farmer including reducing the amount of labor required for hand milking. It cuts down the costs of operation and reduces the time required for milking.
Bacterial Zoonoses: Classification, Diagnosis and Control
Zoonotic diseases are infectious diseases that are naturally transmitted between humans and animals. They can be transmitted by bacteria, fungi, viruses, or parasites. Bacteria are chiefly responsible for propagating bacterial zoonoses.
13 Costly Ice Cream Defects & Their Remedies
Ice cream, just like any other food products have some defects that affect the quality. These ice cream defects may affect the flavor, the texture, the color, and the melting quality of the final product.
Determining The Presence Of Preservatives In Milk & Sources Of Contaminants
Food preservatives play a crucial role in keeping the quality of food for a later use. However, such preservatives cause contamination / adulteration in milk and other food products. Milk adulteration is a big problem in many countries.
Mass Balance Equations for Standardizing Milk and Juice Concentrates
Mass balance equations facilitate understanding of the quality of food by determining the different food components and how they complement each other. The various components of milk are often expressed as a percentage of the total, usually based on 100 ...
The Ultimate Guide to Butter Making
Butter is a water-in-oil emulsion with the milk proteins acting as the emulsifiers. At refrigeration temperatures, butter remains a firm solid. However, it softens into a spreadable consistency and melts into a liquid at relatively low temperatures.
Pearson’s Square & Mass Balancing Methods of Standardization
Milk standardization is important in the dairy industry because it is used to ensure that every consumer gets milk with constant fat content and consistency. Primarily, milk may be separated into two products; cream with high fat content (about 40% ...