Administer Lactic Ferment Cultures to Manufacturing Products
CataloguedAdd specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.
Administer Lactic Ferment Cultures to Manufacturing Products sits under Food and Beverage Manufacturing in the Manufacturing and Production domain of the Luminid skills catalogue.
Also known as
- add bacterial cultures to dairy
- add ferment cultures to dough
- add lactic cultures to food
- add starter cultures to milk
- administer lactic ferment cultures to a manufactured product
- administer lactic ferment cultures to manufactured products
- apply lactic ferment cultures to manufacturing products
- control lactic ferment cultures to manufacturing products
- culture dairy products
- inoculate dairy with starter cultures
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