Convert lactose into lactic acid, which thickens the milk and gives it a sour taste to create products like yogurt, kefir, and cheese. fermentation process involves, heating milk/cooling: it by appropriate machine, Batch or automatic means.
Inoculating: adding a starter culture of microorganisms to milk to ferment it, transforming it into products like yogurt, cheese, or dahi. This starter, often containing lactic acid bacteria (LAB), ferments lactose into lactic acid, causing the milk to thicken and coagulate. This process is crucial for creating the texture, flavor, and acidity of fermented dairy products. it with a starter culture, and incubating it for several hours to allow the bacteria to ferment the lactose. The rate and quality of fermentation are influenced by factors like temperature, the specific starter culture, and other processing steps
FSSAI standard dairy plantSM Engineering supplies milk fermentation systems built to FSSAI dairy plant standards and suitable for batch or automatic operation. These systems use controlled heating, cooling, inoculation, and incubation to convert lactose to lactic acid via starter cultures, creating the required texture and acidity. |
| Health and Functional Benefits |
| The text highlights advantages of fermented dairy Fermented milk products are noted for antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties, and support mineral metabolism. They also help reduce lactose intolerance symptoms and cholesterol levels due to active cultures and lactic acid formation. |
