Journal of Labor and Childbirth

Dairy Industry Scholarly Open Access Journals

 The dairy industry produces a variety of foods and perishable (milk) and semi-perishable foods (cheese, butter and milk) (protein concentrates, casein). Bacterial contamination is an important problem for the dairy industry. Strict adherence to microbiological guidelines is very important to maintain product quality, functionality and safety, and to compete with companies in the international market. While milk is produced by cows as sterile secretion, contamination can occur in all phases of production - from milking, transporting, storing, and processing. The dairy industry is likely to continue to support initiatives that ultimately aim to control biofilm development, improve product quality and improve the operational efficiency of dairy companies. Future developments must result from a better understanding of the genetic basis for biofilm development, specifically gene expression, development of spores in biofilms and the effects of microbial interactions. In the dairy industry, lipase is often used for hydrolysis of milk fat. They are also used to improve the taste of cheese by speeding cheese ripening, making cheese, and lipolysis of cream. The diary industry has made revolutionary changes and brought the various types of milk for the ease of access to the public so that they can be utilized for the necessary purposes. Homogenized milk, toned milk, double toned milk standardised milk, full cream milk, low fat milk, are the various varieties of milk available in the market.  

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