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Questions and Answers
What is the purpose of mixing condensed milk powder with milk before fermenting for industrial yoghurt production?
Which bacterial strains are added to milk in a 1:1 proportion for yoghurt fermentation?
What compound is responsible for the formation of the dense consistency in yoghurt as a result of lactic acid production?
Which enzyme is traditionally used for cheese production to impart a dense texture?
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What is an essential factor during the industrial production of milk products to prevent bacterial contamination?
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Which type of cheese is formed after ripening for 12-18 months, known as very hard cheese?
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What is the main focus of applied microbiology?
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Which microorganism is primarily used in the production of yoghurt?
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What is the role of lactose sugar in the production of yoghurt?
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Why is milk pasteurized at the beginning of producing yoghurt?
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Which of the following dairy products is NOT produced using bacteria?
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What transformation happens to milk proteins during the production of yoghurt?
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Study Notes
Yogurt Production Process
- Mixing condensed milk powder with milk enhances the nutritional content and aids in achieving the desired thickness during yogurt fermentation.
- Lactic acid bacteria, primarily Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, are commonly used in a 1:1 proportion for yogurt fermentation.
- The dense consistency of yogurt is largely due to the production of lactic acid, which coagulates milk proteins, resulting in a thicker texture.
Cheese Production
- Rennet, an enzyme traditionally derived from ruminant stomachs, is used in cheese production to create a dense texture by coagulating milk proteins.
- Cheese that has ripened for 12-18 months is classified as very hard cheese, such as Parmigiano-Reggiano or Grana Padano.
Applied Microbiology
- Applied microbiology focuses on the practical use of microbes in various fields, including food production, fermentation processes, and medicine.
- Lactobacillus bulgaricus is the primary microorganism utilized in yogurt production due to its ability to ferment lactose into lactic acid.
Lactose's Role and Milk Treatment
- Lactose sugar serves as a key substrate during yogurt production, as it is fermented by bacteria to produce lactic acid, which imparts flavor and thickness.
- Pasteurization of milk is a critical initial step in yogurt production, aimed at eliminating pathogenic bacteria to ensure safety and prevent spoilage.
Non-Bacterial Dairy Products
- Certain dairy products, like cream cheese, may not rely primarily on bacterial fermentation for their production, distinguishing them from yogurt and traditional cheeses.
Milk Proteins Transformation
- During yogurt production, milk proteins undergo denaturation and coagulation, which transforms the liquid milk into a solid or semi-solid product, contributing to yogurt's texture.
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Description
Test your knowledge on the branch of biology that involves studying enzymes, proteins, genetics, and molecular biology related to microorganisms for producing various products. Learn about the fermentation process used to convert milk into yogurt and the microbes involved in the production of dairy products.
