Transcript the avail of the microorganism in manufacturing dairy product

THE AVAIL OF THE MICROORGANISM
IN MANUFACTURING DAIRY
PRODUCT
Created By :
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Ari Bagus Prasetya 061111141
Gheby Indira
061111182
Hadi Muhammad H.061111144
Inanda Ayu S.
061111158
Muh. Hasan Faid 061111143
INTRODUCTION
 The dairy industry is vitally concerned with minute,
living cells which are called “microorganism.”
 Nearly all of the changes which take place in the
taste, odor, or appearance of milk, after it comes
from the cow are the result of the activities of these
organism.
 Such common phenomena as the souring of milk or
the formation of characteristic flavors in cheese are
attributed to their action.
THE MICROORGANISMS
WHICH ARE MOST
IMPORTANT IN DAIRYING
ARE :
Yeast
Bacteria
Mold
Dairy Cattle Characteristic As a Source of
a Milk
 Cattle of this type are usually not large, and are of
somewhat lean build.
 The head is small, of refined appearance, lean, clean cut,
and exhibits many small folds of the skin; the trunk is
wedge-shaped in side view, the front portion being less
deep than the rear; the front and rump are moderately
broad and the ribs are set obliquely backwards. The skin
is thin, firm and elastic, with poorly developed
subcutaneous connective tissue, and it is covered with
silky hair. The udder is usually well-developed and other
characters indicative of a high milking capacity are also
prominent
PRODUCTS OF THE GROWTH OF
MICROORGANISMS
Some of the
products that are
formed and changes
produced by the
growing organism
are :
• Enzyme
• Decomposition products of
fats, protein, sugars, etc
• Pigments
• Toxins
• Miscellaneous physical
changes
FOOD VALUE OF OTHER DAIRY
PRODUCTS
Butter
Cheese
Fermented milk
Ice
cream
“normal
fermentation
” of milk. it
may be
divided into
four periods,
as :
4.
Putrefaction
3.
Neutralizati
on
1. Germicidal
2. Souring
Dairy Product and The Microorganism
Avail
 Nature of Cheese
 Butter : Off-Flavors due to Microorganism or
Chemical Action
 Microbiology of Ice Cream
We can conclude that :
 In the fermentation of milk many changes are possible as a
result of the growth of these organisms. And in the “normal
fermentation” of milk. it may be divided into four periods.
 In the nature cheese To retain these constituents; principally
fat, casein, and insoluble salts, lactose and albumin, in
concentrated form, milk is coagulated either by means of
lactic acid produced by bacteria or by the addition of rennet.
 In the butter, The greatest percentage of the off-flavors
occurring in cream are due to the growth of microorganisms.
The flavors are chiefly the result of the action of the enzymes
produced by various microorganisms.
 When the milk become ice cream, these frozen products are
stored at temperatures much too low to permit the
development of microorganisms.