Application of Biotechnology in the Production of Derivatives of Dairy Products: A Review

Rahmawati Rahmawati (Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia)
Larestananda Asmaul Husna Hizaumi Putri (Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia)
Lutfiah Ayu Khoirunisa (Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia)
Milenia Fitria Cholifah (Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia)

Nusantara Science and Technology Proceedings
3rd International Conference Eco-Innovation in Science, Engineering, and Technology

The increasing population has led the food industry to be more adaptable in their business, especially in production aspects. This is due to the need for improving the quantity and quality aspects of end products, including dairy food products. To meet consumer expectations the food industries are urged to produce and/or modify the methods of production to ensure the quality of the food and production cost. This review focuses on the application of biotechnological aspects during the production of cheese, kefir, and yogurt, to obtain certain characteristics, especially its sensory attributes such as color, texture, taste, and odor.