MICROBES IN DAIRY PRODUCT

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INTRODUCTION Although humans can not see them with the naked eye, microbes or bacteria are found everywhere. They are even found in our food. Many delicious foods, including bread, chocolate, beer, wine, and many others are made with the aid of microbes. This paper focuses on microbes used in dairy products, specifically yogurt and cheese. YOGURT Yogurt is made from fermented milk, where the fermentation occurs under controlled temperatures and environmental conditions. In the dairy fermentation, microbes use lactose and produce lactic acid without the use of oxygen. The major bacterium that is used in yogurt production is Lactobacillus and Streptococcus. The Lactobacillus provides the flavor and fragrance to the yogurt. The Streptococcus provides the lactic acid to the yogurt, which gives the sour taste. A small amount of yogurt can be used to introduced a new batch of yogurt, since the bacteria reproduce and multiply during fermentation CHEESE There are hundred types of cheese. Cheeses are made from milk, rennet, salt and microbes. The milk is acidified with a microbe and then enzyme rennet, such as acetic acid or vinegar, is added. These ingredients are brought together by coagulations, acidification, syneresis, and ripening. The unique combination of ingredients and processing parameter leads to a particular type of cheese. For the purpose of microbiology, the paper would more focus on cheese that have intentionally have molds in them. These cheeses include the blue cheese, such as Roquefort, Gorgonzola, and Stilton. In these cheeses the common microbes that is used is Penicillium. Penicillium gives the distinct “blue” color and the flavor to the cheese. LACTOBACILLUS Lactobacillus is a genus that is gram positive and microaerophillic bacteria. The name comes from lacto meaning milk and bacillus meaning rod shape. Although this bacterium is
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