Curd is prepared at home according to the number of individuals in a family of 4 persons. 800-1000 ml boiled and cooled down (about 370C) milk is taken In a container. One day old one tea-spoonful curd is mixed with milk shaken for Proper distribution. The contents are incubated at room temperature. Curd gets Prepared after 4-5 hours of incubation.
Yoghurt: It is produced by curding of milk with the help of streptococcus thermophilus and lactobacillus bulgaricus at about 40 – 600C. It is often Sweeted and flavoured with fruits.
Butter milk: It is acidulated product which is produced by inoculating skimmed Milk with an inoculums of bacteria like streptococcus lactis and leuconostoc Citrovorum at about 220C.
Production of cheese: It is nutritive product produced by curdling and ripening of milk. Curdling is done by bacterial strains like streptococcus lactis and leuconostoc citrovorum while ripening of solid curd is done by different bacterial strains which provide characteristics texture, flavor and taste to cheese.
Bread(Baking industry): Bread is prepared by adding baker’s yeast (saccharomyces cerevisiae) to the wheat flour. Yeast secretes zymase complex which contains a number of enzymes like.
- Amylase which hydrolysis starch to maltose.
- Maltase which changes maltose to glucose.
- Zymase which converts glucose to ethanol and CO2. CO2 tries to escape so causing doughing of wheat flour, called leavened flour, and is then baked. CO2 escapes and makes the bread soft and porous.