Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.