FOOD RESOURCES 2017. Issue N 8. Article 15
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- Створено: П'ятниця, 11 січня 2019, 11:45
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15. Starter cultures in raw milk manufacturing industry
I. Vlasenko, V. Vlasenko, T. Semko
Pages: 105-109
Abstract
This article sets out the starter culture classification in cheese production, their requirements and objectives for the cheese production. The term starter culture is an English expression and has been translated into German as Säuerungskultur or Säureweckerkultur (abbreviated form Säurewecker). Now even ripening or flavour cultures are included in the term starter culture (short "starter"). The following definition is valid today: Starter cultures are - based on their specific properties – selected, defined, and viable microorganism in a pure or mixed culture. Starter cultures in cheese production are special types of bacteria or bacteria of one or more families, developing a clot, help obtaining raw-finished product. Individual varieties of cheese with their corresponding characteristic properties can only be manufactured when using specific and finely-tuned starter cultures. Production of individual lactates can de- or increase with increasing age of the culture. Manufacturers of starter cultures are constantly developing new optimal cultures, contributing to production safety, improvement and stabilization of cheese quality.
Key words: starter culture, manufacturing, industry, rennet cheese, raw milk, dairy products
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