Understanding the microbiology of starter cultures is critical in the dairy industry. Several microorganisms including bacteria, yeast, moulds, and/or combinations thereof are necessary for milk fermentation during manufacturing of cheese and other fermented milk products. By far the most important group is the bacteria, mostly the lactic acid bacteria (LABs) e.g. Streptococcus, Leuconostoc and Lactobacillus. These three genera […]