MICROORGANISMS USED IN THE PRODUCTION OF DAIRY PRODUCTS IN INDUSTRY
Keywords:
Dairy and dairy products, microorganisms, fermentation, lactic acid bacteria, streptococcs, milk, cheese, GMO, human health.Abstract
This article analyzes the importance of microorganisms in the industrial
production of dairy products and their role in the fermentation process. The functions of lactic acid
bacteria, streptococci, and yeasts in the preparation of various dairy products are examined.
Additionally, the impact of starter cultures and microflora on the quality and taste of the products
is discussed.
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https://juniperpublishers.com PDF
Sanoat Mikrobiologiyasi Q.Davronov Toshkent-2013
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