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Use of thermophilic lactic starters in the dairy industry

โœ Scribed by J. Auclair; J. P. Accolas

Publisher
Springer Netherlands
Year
1983
Tongue
English
Weight
686 KB
Volume
49
Category
Article
ISSN
0003-6072

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โœฆ Synopsis

The use of thermophilic lactic starters in the dairy industry is discussed. The functions of the thermophilic lactic starters in cooked cheese production and its ripening, the bacteria of the starter cultures and various types of starters are described. Table 1. Main properties of Streptococcus thermophilus J. AUCLAIR AND J.-P. ACCOLAS Genotype (G + C) content of DNA: close to 40 ~o Nucleic acid homology: differs from allied streptococci Isofunctional enzymes (aldolases) similar to those ofS. lactis and S. cremoris

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The use of mesophilic cultures in the da
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โœ Charles Daly ๐Ÿ“‚ Article ๐Ÿ“… 1983 ๐Ÿ› Springer Netherlands ๐ŸŒ English โš– 975 KB

The use of mesophilic starter cultures, containing group N Streptococcus and Leuconostoc species, in the dairy industry is examined. Bacteriophage attack is identified as the main cause of culture inhibition and criteria used to select stable mixed-strain starter cultures and phage-insensitive defin