Production of dairy production:
Curd:
It can be a finished dairy product or the initial step in making cheese. Coagulation, induced by rennet, culture, or edible acids like lemon juice, causes milk proteins to form solid curds.
Yogurt:
Yogurt forms by blending heated milk with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus. The mixture is then left to ferment for several hours at a warm temperature (110-115°F), and additional varieties of lactobacilli and bifidobacteria may be introduced.
Butter milk:
Buttermilk, a fermented dairy drink, originally resulted from churning butter out of cultured cream. In modern Western countries, where butter is often made from uncultured sweet cream, buttermilk is now typically cultured separately.
Cheese:
1. Cheese, a nutrient-rich dairy product, offers essential protein, fats, and minerals.
2. Hard block cheeses with low moisture, such as Parmigiano-Reggiano and aged cheddar, are easily stored and travel-friendly.
3. These cheeses, due to their minimal moisture content, don’t necessitate refrigeration for storage and transport.