Subject: Quality problems of the cheese industry Cheese starters

Abstract

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.