Industrial Use and Production of Lactic Acid Bacteria

Since the early 1900s there has been a marked worldwide increase in the industrial pro-

duction of cheeses and fermented milks. Process technology has progressed toward

increasing mechanization, increasing factory sizes, shortening processing times, and pro-

cessing larger quantities of milk. Fermented milk can be used in more than 1000 products

for and affects flavor, texture, and final product quality.