DAIRY PRODUCTS MANUFACTURING BIOTECHNOLOGICAL APPROACHES
Keywords:
Dairy biotechnology, fermentation, lactic acid bacteria, starter culture, yogurt, kefir, cheese, probiotics, enzymes, functional food.Abstract
This article provides a detailed overview of modern biotechnological approaches in dairy production, including their scientific foundations and practical applications. Special attention is given to the role of microbiological processes in the dairy industry, particularly the importance of lactic acid bacteria, enzymes, and starter cultures in milk processing. These microorganisms play a key role in transforming milk into safe, stable, and high-quality food products.
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