Different microorganisms have different temperature requirements for their opti-
mum growth and functions. Some fermented dairy products may require more than one microorganism to complete the manufacturing process, such as mold-ripened cheeses. These molds function best during the long ripening period and therefore have standard incubation temperatures in the refrigerated range. This is also true for some cheeses that require long ripening periods. Microorganisms requiring higher incubation temperatures are used in the production of fermented liquid milks that require only a short incubation time. Table 7 lists some of the dairy microorganisms used in some products and their incubation temperatures (7-12).
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