Article: Fermentation microbiology: Making cheese, Yogurt & buttermilk as a lab exercise

Making Cheese, yogurt & Buttermilk as d Lab Exercise

In the introductory microbiology laboratory, food microbiology exercises are frequently placed at the end of the quarter or semester, if time allows after covering medical bacteriology or mycology. In the instances when food microbiology is given attention earlier in the term, demonstrations are often used or discussed that still do not allow the students in the lab the chance to actually see what processes are taking place in, for example, a food fermentation setup. Although these topics could be presented in more detail in the lecture portion of the general microbiology class, the end results (products) of these fermentations are ...