Course Content
Introduction to plant pathogenic microorganism
Learn Agricultural Microbiology with Braimy – B.Sc. agriculture
About Lesson
  • Fermented milk is one of the most commonly known milk product or dairy product.
  • The microorganisms involved in this process are specific kind of lactic acid bacteria of the normal milk micro-flora i.e. of the genera Streptococcus & Lactobacillus.
  • The function of these bacteria is to produce lactic acid which results in the acidification of milk.
  • In non-commercial practices, the fermented milk can be obtained by inoculating the milk with the starter of the group Streptococcus or Lactobacillus.
  • In the efficient action of these bacteria, the milk should be boiled and cooled before inoculation, to lessen the competition between the starter organism and the normal micro flora of milk.
  • It is common household practice to use a few ml. of sour milk or butter milk as a starter to curdle the milk every day. In the western countries, commercial preparation of selected pure culture is sold as starter organism.
  • The consumption of sour milk or butter is believed to be beneficial for human beings & animal because the micro-flora present in sour milk replaces the Proteolytic micro-flora of the intestine.
  • It is also believed to supply either directly or indirectly more quantity of vitamins.
Join the conversation
Scroll to Top