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EFFECTS OF MICRO-ORGANISMS
AND
DAIRY PRODUCTS
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EFFECTS OF MICRO-ORGANISMS
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I ntr oduction: A microorganism (from the Greek mikros , "small"
and organisms , "organism") or microbe is
a microscopic organism, which may be a single
cell or multicellular organism. The study of microorganisms is
called microbiology.
Microorganisms are very diverse; they include all of
the prokaryotes, namely the bacteria and archaea; and variousforms of eukaryotes, comprising the protozoa, fungi, algae,
microscopic plants (green algae), and animals such
as rotifers and planarians.
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F er mentation: Fermentation, it is the conversion
of carbohydrates to alcohols and carbon dioxide or organicacids using yeasts, bacteria, or a combination thereof,under anaerobic conditions. Fermentation usually impliesthat the action of microorganisms is desirable. The science
of fermentation is also known as zymology or zymurgy. Fermentation in dairy products is usually performed by
Lactic acid bacteria which ferment the lactose in milk andconvert it to lactic acid leading to precipitation of the
proteins. The main genera that belong to the lactic acid bacteria group
are: Lactobacillus , Leuconostoc , Lactococcus , Pediococcus and Streptococcus .
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YOGHURT
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Classic yogurt is the result of the fermentation of two main bacterial species: Lactobacillus bulgaricus and Streptococcusthermophilus.
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CHEESE
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Introduction
Cheese is another popular and ancient dairy product. It consists of
milk proteins and fat together with lactic acid bacteria. It has
longer shelf life than uncultured milk.
Processing of cheese
Making cheese is similar to yogurt but after acidification usually
with lactic acid bacteria ( Lactococci, Lactobacilli, Streptococci ),
the solids are separated from the whey by coagulation with rennet
and processed further to yield the final product.
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PROBI OTI CS
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M I CROBI AL SPOI L AGE
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Introduction
Spoilage is a term used to describe the deterioration of a foods'
texture, colour, odour or flavour to the point where it isunappetizing or unsuitable for human consumption. Microbial
spoilage of food often involves the degradation of protein,
carbohydrates, and fats by the microorganisms or their enzymes.