Question

use of the microbiology in food and dairy products ​

Answer 1

Answer:

The microorganisms that cause food spoilage and also find the maximum exploitation in production of food and food products are mainly bacteria, molds and yeasts. Different strains of bacteria are also used in production of various food and dairy products. ... are used in the production of fermented food and dairy products.

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Answer 2

Answer:

food products =Nature uses microorganisms to carry out fermentation processes, and for thousands of years mankind has used yeasts, moulds and bacteria to make food products such as bread, beer, wine, vinegar, yoghurt and cheese, as well as fermented fish, meat and vegetables

Dairy foods = In the dairy industry, many products result from fermentation by microorganisms in milk and the products of milk. For example, buttermilk results from the souring of low-fat milk by lactic acid. The flavor is due to substances such as diacetyl and acetaldehyde, which are produced by species of Streptococcus, Leuconostoc, and Lactobacillus as they grow.