A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.

The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.

The application of knowledge to the food industry.

The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.

Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.

A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.

A genus of gram-positive, rod-shaped bacteria whose cells occur singly, in pairs or short chains, in V or Y configurations, or in clumps resembling letters of the Chinese alphabet. Its organisms are found in cheese and dairy products as well as on human skin and can occasionally cause soft tissue infections.

A genus of gram-positive, coccoid bacteria mainly isolated from milk and milk products. These bacteria are also found in plants and nonsterile frozen and dry foods. Previously thought to be a member of the genus STREPTOCOCCUS (group N), it is now recognized as a separate genus.

Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.