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MANUFACTURE OF STARTERS: THE USE OF COMMERCIALLY AVAILABLE CONCENTRATED STARTERS
Author(s) -
JESPERSEN N. J. TOFTE
Publication year - 1977
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1977.tb01168.x
Subject(s) - starter , food science , product (mathematics) , fermentation , environmental science , engineering , business , waste management , mathematics , chemistry , geometry
The paper describes the starters available from the author's company for use in the manufacture of various fermented dairy products. These starters are normally supplied as deep frozen concentrates and are divided into two groups with appropriate sub groups according to the type of product. As expected cheese gives rise to a wide variety of cultures because of their use in many countries. Except for products produced in small quantity, these deep frozen concentrated starters are not used by direct inoculation into the requisite volume of heat treated milk but are used to produce bulk starter. Recommendations for usage with underlying reasons are also dealt with.