Course description

"Starter Cultures and Fermented Milk Products" examines the role of beneficial microbes in dairy fermentation. It covers different starter cultures, fermentation techniques, and the production of yogurt, cheese, and probiotic-rich foods. The book/course highlights flavor development, texture, and health benefits. Ideal for dairy professionals, food scientists, and fermentation enthusiasts.

What will i learn?

• Characterize different types of beneficial microorganisms that can be incorporated in the development of fermented dairy foods.
• Implement improvement strategies to develop better starters for dairy industry.
• Prepare different types of fermented milk products possessing nutritional and therapeutic benefits.