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Full Description
This text presents an analysis of what starter cultures are and what they can do. It provides a discussion of the characteristics, metabolism, production and the role of starter cultures in the manufacture of fermented dairy products. The study attempts to integrate recent developments in starter culture genetics into different aspects of culture metabolism, in order to provide a comprehensive treatment of the subject.
Contents
History of cultures; starter genetics; metabolism; types of culture; bacteriophage; other inhibitors of growth; commercial production of cultures; role of cultures in ripening cheese (stressing microbiolgical rather than biochemical properties); special additional cultures; future prospects for cultural improvement; methods used with starter cultures.
