FERMENTED MILKS | Starter Cultures

摘要: The major functions of fermented milk starter cultures are to extend shelf life and enhance safety due the biopreservative function metabolites produced, also sensory, rheological, as well nutritional properties milks. For optimum cultures, safety, purity, stability active need be maintained. In addition, fermentation condition growth medium important factors in producing milk. All produce acids. Lactic acid bacteria most groups, primarily used because their ability ferment lactose, resulting production lactic for homofermentative but some namely heterofermentative may perform other metabolic activities, such carbon dioxide kefir, exopolysaccharide formation contributing thicker consistency milk, flavor compounds diacetyl. Problems encountered industry, mostly presence bacteriophage antimicrobial substances that inhibit activity bacterial resulted decreased viscosity reduced development.