#pasteurization

YOGURT- a fermented milk product

Yogurt is a basic fermented milk product that usually contains the basic bacterial starter cultures of Lactobacillus bulgaricus and Streptococcus thermophillus.Although the composition of different types of yogurts changes but there is some fixed composition of fats present in them. It is important to note that all yogurts must contain […]

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USE OF PHYSICAL METHODS IN MICROBIAL CONTROL

Although microorganisms are beneficial and necessary for human well being, microbial activities have undesirable consequences such as food spoilage and disease. To minimize there destructive effects, it is essential to kill a wide variety of microorganisms or inhibit their growth. Heat Heating is still one of the most popular ways […]

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