Professional paper

The role of microorganisms in dairy technology

Franc Forstnerič ; Mlekarski školski centar, Kranj

Abstract

The role of technologically important microorganisms in the production of fermented dairy products, especially of cheese, is discussed. The problems connected with the production and application of starter cultures in the dairy practice are explained as well as the efforts with the introduction of concentrated cultures. Some methods of concentration are discussed, which should indicate the efforts devoted to this subject recently as well as the complexity of the problem. Some practical methods for the control of the biochemical activity of starter cultures in the dairy are presented. Further the possibility of the computer technic for investigation of the nutritive demands of microorganisms and their biochemical activity and the technological procedure in the production of dairy products are discussed. Some factors which reduce the milk quality as the substrate for microorganisms are described and proposed the measures preventing such processes.

Keywords

dairy technology; microorganisms

Hrčak ID:

97042

URI

https://hrcak.srce.hr/97042

Publication date:

1.6.1980.

Article data in other languages: croatian

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