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Subject: Quality problems of the cheese industry Cheese starters
Author(s) -
JESPERSEN N. J. TOFT
Publication year - 1979
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.1471-0307.1979.tb01443.x
Subject(s) - starter , mesophile , food science , quality (philosophy) , strain (injury) , dairy industry , farmer cheese , chemistry , milk products , biology , bacteria , genetics , anatomy , philosophy , epistemology
Cheese starters of the mesophilic type may be single strain, multiple strain or multiple, mixed strain cultures. The difference between these starters is described. To prepare a good and active starter for cheese, the substrate‐the milk‐must have the right composition to ensure good growth. Also important is the equipment used for heat treatment and incubation of the starter. The modern physical forms of laboratory cultures ensure a high active starter which can be used directly as inoculation material for either bulk starter or cheese milk directly. Finally the control methods for examination of the starter activity and quality is described.