ABSTRACT
Milk and dairy products continue to play an important role in the nutrition of people in many parts of the world. Because of its high water ac tivity and an almost neutral pH, milk is a perishable food and, unless it is des tined for immediate consumption, needs to be processed into various products. Factors such as reduced water content, acidity, and often the addition of salt or sugar to the product ensure that milk solids can be stored for a prolonged time. It is usually the spontaneous fermentation of milk on subsistence dairy farms, often followed by a drainage of whey from the acidified curd, that al lows the preservation of milk solids for later use while large-scale manufac turing plants process milk into diverse products.
