VPB 321: Animal Biotechnology (2+1)

MILK FERMENTATION PROCESS

• Fermentation of milk has been practised all over the world for very long period. This process was used to preserve a highly perishable product such as milk. In the early periods, the fermentation of milk was done by natural process i.e., fermentation of milk by its normal microflora. Now, lactic acid producing microorganisms are added to milk to decrease the pH of the milk and produce different fermented milk products.
•  The fermentation of milk involves the production of lactic acid from lactose in the milk. This process lowers the pH of the milk which results in coagulation of the milk protein casein – curdling.