What is the role of microbiologist in dairy industry?
Fermenting microorganisms are often used as a mix of species composing a beneficial microflora in the final dairy product for (i) texture and organoleptic properties; (ii) for product preservation against pathogens; (iii) for health benefit properties. …
What does a microbiologist do in food industry?
Food spoilage by different kinds of microorganisms such as bacteria and fungi. Testing of Food/ food products for microbial contamination. Methods to be employed for prevention of food spoilage and preservation techniques. Use of various microorganisms in production of various food products.
What are the duties and responsibilities of a microbiologist?
Microbiologists are biological scientists who research microorganisms in order to understand how they affect our lives and how we can exploit them. They conduct research, document their findings, write reports and research papers, and supervise laboratory staff.
What is meant by dairy microbiology?
The study of microorganisms that are associated with milk and milk products in all aspects is defined as Dairy Microbiology .
What is milk microbiology?
Milk microbiology. In addition to being a nutritious food for humans, milk provides a favorable environment for the growth of microorganisms. Yeasts, moulds and a broad spectrum of bacteria can grow in milk, particularly at temperatures above 16°C.
What skills are required to be a microbiologist?
Communication skills. Microbiologists should be able to effectively communicate their research processes and findings so that knowledge may be applied correctly.
What bacteria is found in dairy products?
LAB’s commonly found in dairy products include strains of Streptococcus, Lactococcus, Lactobacilli, Bifidobacteria, Enterococcus, and Pediococci. Within these species there are numerous strain types which can be used in fermentation processes to give specific acidification and flavor profiles to the final product.
What are the products of microbial growth in milk sample?
The bacteria present in dairy products may cause disease or spoilage. Some bacteria may be specifically added to milk for fermentation to produce products like yogurt and cheese.