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
DairyPulse Latest Articles
Food Plant Design & Layout: Factors To Consider
DairyPulse StaffFood 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
DairyPulse StaffCream 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 ...
General Cheese Making Process & Types of Cheese
DairyPulse StaffEnsure 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.
Frozen Dairy Products Other Than Ice Cream
DairyPulse StaffThey are marketed and served in their soft form as soon as they leave the freezer (at between negative eight to negative six degrees centigrade). The actual freezing takes place at between -15°C to -20°C for 3 – 5 minutes. ...
Best Quality Cheese Cloth, Its Alternative Uses and Available Alternatives
DairyPulse StaffThe gauzy cloth comes in different microns and is usually made of cotton fiber. Grades vary from open (grade 10) to very fine textured cheese cloths classified under grade 90. The different grades determine the quantity of solids the cloth ...
How To Make Margarine In 9 Short Simple Steps
DairyPulse StaffAlthough many people still use the term margarine to refer to any type of table spread, the Food Standards Code defines margarine to contain at least 80% fat. Spreads require about 60% fat to suit baking purposes.
The Ultimate Guide to Ice Cream Making
DairyPulse StaffThe hardened ice cream is then stored at temperatures of ≤25°C. The storage shelf life is about 9 months. Hardening completes the ice cream freezing process and stabilizes the product so that it does not melt down too quickly.
The Ultimate Guide to Butter Making
DairyPulse StaffButter 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.
HTST, LTLT, and UHT Pasteurization & Effects on Milk Curdling
DairyPulse StaffHigh temperature pasteurization denatures peroxidase enzyme. The enzyme is more resistant to heat treatment than all pathogenic microorganisms found in milk. If the heat treatment is sufficient to denature this enzyme, it is a confirmation that all the pathogenic microorganisms ...