Developments in thermophilic starter cultures for cheese

Document Type

Article

Journal/Book Title/Conference

Austrailian Journal of Dairy Technology

Volume

53

Issue

3

Publisher

Dairy Industry Association of Australia

Publication Date

1998

First Page

46

Last Page

48

Abstract

Increases in Italian cheese consumption have focused attention on the need for additional research into the microbiology and genetics of the lactic starter cultures used in these fermentations. Starter cultures can have a significant impact on the body and texture of cheese, as well as on functional properties such as melting. As knowledge related to the physiology, genetics and general microbiology of thermophilic lactic acid bacteria expands, new strategies are becoming available to improve product quality and broaden product diversity, particularly for reduced-fat cheeses.

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