Use of yeasts and Moulds in the manufacture of dairy products: A Review
Abstract
Over the past years, the diversity of yeasts and mold in the environment has been remarkably understood. Due to the high adaptability of these fungal organs, they are ubiquitous in the environment. Yeasts and molds are widely used in the dairy industry due to their high capacity to ferment milk, as yeast commercial cultures are becoming increasingly popular for the production of fermented milk, cheese and ethanol from whey and lactose solutions. Many types of mold also find their use in the development of various dairy products. Different types of mold are used for ripening different types of cheese for example (Roquefort, Camembert), producing enzymes, and managing dairy waste.
How to Cite This Article
Sarah Hashim Oubid, Dalia Sudad Hashim Morad, Nour abdulehsan dhannoon, Ali M Saadi (2024).
Use of yeasts and Moulds in the manufacture of dairy products: A Review
. International Journal of Multidisciplinary Comprehensive Research (IJMCR), 3(3), 35-40. DOI: https://doi.org/10.54660/IJMCR.2024.3.3.35-40