Starter cultures are essential for the production of most cheese types. Since the late 19th
century, starter technology has become increasingly sophisticated, evolving from use of …

Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the
fermentation process. At first, only artisanal starters were used. Though they are still used in …

The production of cheese involves a complex interaction between milk, rennet and bacteria.
Since the bacteriological quality of milk varies considerably, most cheese is made using …

Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's
cheese industry. More literature exists on milk fermentative organisms than for any other …

Two types of cultures are used in cheesemaking: primary and secondary. The primary
cultures include all the starter lactic acid bacteria that are involved in acid production during …

The importance of starter cultures to cheese manufacture and ripening is well known.
Starters are inoculated into cheese milk at a level of∼ 10 6 cfu/mL either from a bulk culture …

Cheese cannot be made without the use of certain species of lactic acid bacteria (LAB), the
major functions of which are to produce lactic acid from lactose during manufacture and …

The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either
added as starters and adjunct cultures or originate from the production and processing …

Micro-organisms, including bacteria, yeast and moulds, are present in cheese throughout
ripening and contribute, in a positive manner, to the maturation process either directly …

Bacteria have long been an unrecognized agent responsible for fermentation and aroma
formation of meat products. Traditional meat fermentation occurs without the addition of …