1. THE AVAIL OF THE MICROORGANISM IN MANUFACTURING DAIRY PRODUCT

2. Created By : 1. Ari Bagus Prasetya 061111141 2. Gheby Indira 061111182 3. Hadi Muhammad H.061111144 4. Inanda Ayu S.061111158 5. Muh. Hasan Faid061111143

3. INTRODUCTION The dairy industry is vitally concerned with minute, living cells which are called “microorganism.” Nearly all of the changes which take place in the taste, odor, or appearance of milk, after it comes from the cow are the result of the activities of these organism. Such common phenomena as the souring of milk or the formation of characteristic flavors in cheese are attributed to their action.

4. THE MICROORGANISMS WHICH ARE MOST IMPORTANT IN DAIRYING ARE : Yeast Mold Bacteria

5. Dairy Cattle Characteristic As a Source of a Milk Cattle of this type are usually not large, and are of somewhat lean build. The head is small, of refined appearance, lean, clean cut, and exhibits many small folds of the skin; the trunk is wedge-shaped in side view, the front portion being less deep than the rear; the front and rump are moderately broad and the ribs are set obliquely backwards. The skin is thin, firm and elastic, with poorly developed subcutaneous connective tissue, and it is covered with silky hair. The udder is usually well-developed and other characters indicative of a high milking capacity are also prominent

7. PRODUCTS OF THE GROWTH OF MICROORGANISMS Some of the products that are formed and changes produced by the growing organism are : Enzyme Decomposition products of fats, protein, sugars, etc Pigments Toxins Miscellaneous physical changes

8. FOOD VALUE OF OTHER DAIRY PRODUCTS Butter Cheese Ice cream Fermented milk

9. “normal fermentatio n” of milk. it may be divided into four periods, as : 1. Germicidal 2. Souring 3. Neutraliza tion 4. Putrefacti on

10. Dairy Product and The Microorganism Avail Nature of Cheese Butter : Off-Flavors due to Microorganism or Chemical Action Microbiology of Ice Cream

11. CONCLUCION We can conclude that :  In the fermentation of milk many changes are possible as a result of the growth of these organisms. And in the “normal fermentation” of milk. it may be divided into four periods.  In the nature cheese To retain these constituents; principally fat, casein, and insoluble salts, lactose and albumin, in concentrated form, milk is coagulated either by means of lactic acid produced by bacteria or by the addition of rennet.  In the butter, The greatest percentage of the off-flavors occurring in cream are due to the growth of microorganisms. The flavors are chiefly the result of the action of the enzymes produced by various microorganisms.  When the milk become ice cream, these frozen products are stored at temperatures much too low to permit the development of microorganisms.

12. THANK YOU