INDUSTRIAL PRODUCTION AND BIOCHEMISTRY OF DAIRY PRODUCTS

Ajiduku Leyoa Abershi¹, Joseph Ikwebe², Ezeonu Chukwuma Stephen ², Christopher Bando³, Gideon Abugbum⁴, Ephraim Haruna²
Page No.11-30

Dairy products have long been recognized as a source of healthy nourishment, a vital part of many people's diets because of the protein, vitamins, minerals, and fatty acids they contain. According to recent studies, consuming dairy products appears to help with muscle growth, lowering blood pressure and low density lipoprotein cholesterol, and preventing tooth decay, diabetes, cancer, and obesity. Organic milk and probiotic microorganisms that use milk products as a vehicle may also provide additional benefits. In addition to the previously mentioned advantages; research demonstrates that dairy products are essential for immune system function and gastrointestinal health. Yogurt, cheese, vinegar, butter, soy milk, lactic acid, and other dairy products are a few of them. Certain texts include in-depth information on the historical manufacturing of certain dairy products as well as the industrial production process, including the metabolic route that breaks down the protein, fat, and carbs.
Keywords: Dairy product, Cheese, Soya Milk, Yoghurt, Vinegar, Lactic Acid, Casein Plastic, LAB and Microorganisms.