THE AVAIL OF THE MICROORGANISM IN

MANUFACTURING DAIRY PRODUCT

Created By :

1. Ari Bagus Prasetya 0611111412. Gheby Indira 0611111823. Hadi Muhammad H.0611111444. Inanda Ayu S. 0611111585. Muh. Hasan Faid 061111143

INTRODUCTION The dairy industry is vitally concerned with

minute, living cells which are called “microorganism.”

Nearly all of the changes which take place in the taste, odor, or appearance of milk, after it comes from the cow are the result of the activities of these organism.

Such common phenomena as the souring of milk or the formation of characteristic flavors in cheese are attributed to their action.

THE MICROORGANISMS WHICH ARE MOST

IMPORTANT IN DAIRYING ARE :

Yeast

Mold

Bacteria

Dairy Cattle Characteristic As a Source of a Milk

Cattle of this type are usually not large, and are of somewhat lean build.

The head is small, of refined appearance, lean, clean cut, and exhibits many small folds of the skin; the trunk is wedge-shaped in side view, the front portion being less deep than the rear; the front and rump are moderately broad and the ribs are set obliquely backwards. The skin is thin, firm and elastic, with poorly developed subcutaneous connective tissue, and it is covered with silky hair. The udder is usually well-developed and other characters indicative of a high milking capacity are also prominent

PRODUCTS OF THE GROWTH OF MICROORGANISMS

Some of the products that are

formed and changes

produced by the growing

organism are : • Enzyme• Decomposition

products of fats, protein, sugars, etc

• Pigments• Toxins• Miscellaneous physical

changes

FOOD VALUE OF OTHER DAIRY PRODUCTS

ButterCheese

Ice cream

Fermented milk

FERMENTATION OF MILK

“normal fermentation” of milk. it may be

divided into four

periods, as :

1. Germicidal

2. Souring3.

Neutralization

4.Putrefaction

Dairy Product and The Microorganism Avail

Nature of Cheese

Butter : Off-Flavors due to Microorganism or Chemical Action

Microbiology of Ice Cream

CONCLUCION

We can conclude that : In the fermentation of milk many changes are

possible as a result of the growth of these organisms. And in the “normal fermentation” of milk. it may be divided into four periods.

In the nature cheese To retain these constituents; principally fat, casein, and insoluble salts, lactose and albumin, in concentrated form, milk is coagulated either by means of lactic acid produced by bacteria or by the addition of rennet.

In the butter, The greatest percentage of the off-flavors occurring in cream are due to the growth of microorganisms. The flavors are chiefly the result of the action of the enzymes produced by various microorganisms.

When the milk become ice cream, these frozen products are stored at temperatures much too low to permit the development of microorganisms.

THANK YOU

Questions :1. how you know about the microorganism in all of the

milk product is save for human? (ikhsan)2. need some microorganism to make an ice cream?(bayu)3. is there any impact to the nutrition in the dairy product

if the microorganism have an abnormal growth? (dona)