explain the importance of microorganisms in the production of dairy products
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Microbes ferment the carbohydrates present in milk, which is mainly lactose to lactic acid and some other products. The acid precipitates the proteins in the milk; therefore fermented products are usually of thicker consistency than milk. ... The production of fermented products is economically important in many countries.
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Microbes ferment the carbohydrates present in milk, which is mainly lactose to lactic acid and some other products. The acid precipitates the proteins in the milk; therefore fermented products are usually of thicker consistency than milk. ... The production of fermented products is economically important in many countries.
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