Question

как дописать в промышленности бактерии используют для получения кисло молочных продуктов,например

Answer 1

Например йогурт, творог, кефир, простокваша.

Answer 2

Bacteria in the Production of Acidic Dairy Products

Bacteria play a crucial role in the production of acidic dairy products, such as yogurt and sour cream. These bacteria ferment lactose, the sugar present in milk, into lactic acid. The lactic acid produced by the bacteria gives these products their characteristic tangy taste and helps to preserve them by creating an acidic environment that inhibits the growth of harmful bacteria.

Lactic Acid Fermentation Process: 1. The process begins with the addition of specific strains of bacteria to milk. The most commonly used bacteria in the production of acidic dairy products are Lactobacillus bulgaricus and Streptococcus thermophilus. 2. These bacteria metabolize lactose, the primary sugar in milk, and convert it into lactic acid through a process called lactic acid fermentation. 3. As the bacteria consume lactose, they produce lactic acid as a byproduct. The lactic acid lowers the pH of the milk, making it more acidic. 4. The increased acidity denatures the milk proteins, causing them to coagulate and form a gel-like structure. This is what gives yogurt its thick and creamy texture. 5. The lactic acid also contributes to the characteristic tangy flavor of acidic dairy products.

Benefits of Bacteria in Acidic Dairy Production: 1. Improved Digestibility: The fermentation process carried out by bacteria breaks down lactose into lactic acid, making acidic dairy products more easily digestible for individuals who are lactose intolerant. 2. Extended Shelf Life: The acidic environment created by lactic acid inhibits the growth of spoilage-causing bacteria, extending the shelf life of acidic dairy products. 3. Enhanced Flavor and Texture: The presence of lactic acid and the coagulation of proteins contribute to the unique taste and texture of acidic dairy products.

Common Bacterial Strains Used: 1. Lactobacillus bulgaricus: This bacterium is responsible for the production of lactic acid and contributes to the characteristic flavor and texture of yogurt. 2. Streptococcus thermophilus: This bacterium also produces lactic acid and helps to create the desired texture and flavor in yogurt.

Note: The specific strains of bacteria used may vary depending on the desired product and regional preferences.