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LAB such as Lactobacillus are crucial in dairy fermentation, converting lactose into lactic acid and contributing to the flavor, texture, and safety of products like yogurt and cheese.

A heat treatment process that kills pathogenic bacteria in milk, making it safer for consumption and improving the shelf-life and quality of dairy products where fermentation is used.

A biochemical process involving the breakdown of proteins, fats, and lactose by enzymes, leading to the development of flavor, aroma, and texture in cheese.

A dairy product produced through bacterial fermentation of milk, mainly by Streptococcus thermophilus and Lactobacillus bulgaricus, which results in a thickened texture and tangy flavor.

A fermented dairy drink made with kefir grains, a complex symbiotic matrix of yeasts and bacteria, leading to a probiotic-rich product with a slightly effervescent character.

The process where milk proteins (casein) coagulate to form a gel, often through the addition of rennet or acidic substances, essential for cheese-making.

These are cultures of specific bacteria used to initiate dairy fermentation, ensuring consistency, quality, and safety of the final fermented dairy products.