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Microbiology Of Starter Cultures: Why Bacteria Matter

Updated on December 1, 2016 by Kevine Otieno Leave a Comment

Microbiology Of Starter Cultures: Why Bacteria Matter

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 […]

Filed Under: Quality Assurance Tagged With: Fermented products, Starter cultures

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