Beneficial Microorganisms Used İn the Production of Dairy Products
Year: 2025
Type: article
Abstract: Beneficial microorganisms used in the production of dairy products are among the biological factors that provide special assistance in the food industry. These microorganisms are not only fed to ensure the natural curdling process of milk, but also add flavor, aroma, consistency and storage services to the products. Lactic acid bacteria and yeasts are among the most commonly used groups, which break down milk sugar - lactose - into lactic acid. This process both prevents the development of pathogenic microflora and allows products to be stored for a longer period of time. In addition, microorganisms with probiotic properties affect human health, restore its microflora, strengthen the immune system and participate in the synthesis of some vitamins. The role of microorganisms in different dairy products is different. For example, in the production of yogurt, Lactobacillus bulgaricus and Streptococcus thermophilus bacteria act in a symbiotic relationship, completing the fermentation process within 4–6 hours at a temperature of 42–45°C. Both lactic acid bacteria and yeasts are involved in the production of kefir, which gives it a carbonated, specific taste; this process lasts 18–24 hours. Microorganisms such as Lactococcus lactis and Lactobacillus helveticus can continue to grow in cheese, continuing to grow. This control is responsible for the taste, texture and aromatic properties of the curd. The stages of activity of microorganisms are divided into adaptation, reproduction, stabilization and maturation periods. The adaptation phase lasts up to 2 hours, the activity of reproduction decreases at pH, the acidity stabilizes for stabilization, and with maturation, it is present in products such as cheese and kefir for a long time. Beneficial microorganisms used in the production of dairy products play an important role in ensuring both food safety and consumer health. The correctness and application of microorganisms in this dairy industry provide not only technological, but also biological and medical assistance.
Author: HASANOVA A.E
Institution: Odlar Yurdu University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7090440689
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