Issues in cheese starter culture microbiology

被引：0
|
作者：
Powell, Ian B.
机构：
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2010年 / 65卷 / 02期
关键词：
CHEDDAR CHEESE; BACTERIOPHAGE; ACIDOPHILUS; PARACASEI; ADJUNCT; PHAGES; CASEI;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Modern cheesemakers seek much the same result as their ancestors: a predictable, consistent product that is safe to eat, tastes good, keeps well and is not too expensive to make. The difference is 8,000 years of technological development and just over a century of microbiological science. This paper reviews some of the fundamentals of starter cultures and their application, with reference to present practices and issues facing starter producers and users.
引用
收藏
页码：40 / 44
页数：5
相关论文
共 50 条
  • [41] The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese
    Ozcan, Tulay
    Kurdal, Ekrem
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2012, 65 (04) : 585 - 593
  • [42] Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes
    Dave, RI
    Sharma, P
    McMahon, DJ
    LAIT, 2003, 83 (01): : 61 - 77
  • [43] USE OF A NISIN-PRODUCING STARTER CULTURE SUITABLE FOR CHEDDAR CHEESE MANUFACTURE
    ROBERTS, RF
    ZOTTOLA, EA
    MCKAY, LL
    JOURNAL OF DAIRY SCIENCE, 1992, 75 (09) : 2353 - 2363
  • [44] Effect of pasteurization and use of a native starter culture on proteolysis in a ewes' milk cheese
    Mendia, C
    Ibañez, FJ
    Torre, P
    Barcina, Y
    FOOD CONTROL, 2000, 11 (03) : 195 - 200
  • [45] Effects of Potassium Salt Substitution and Adjunct Starter Culture on the Quality of Cheddar Cheese
    Yu P.
    Ma C.
    Han X.
    Wang J.
    Jia L.
    Shipin Kexue/Food Science, 2022, 43 (22): : 90 - 96
  • [46] The microflora of Tilsit cheese .2. Development of a surface smear starter culture
    Bockelmann, W
    HoppeSeyler, T
    Krusch, U
    Hoffmann, W
    Heller, KJ
    NAHRUNG-FOOD, 1997, 41 (04): : 213 - 218
  • [47] Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
    Goncu, A
    Alpkent, Z
    INTERNATIONAL DAIRY JOURNAL, 2005, 15 (6-9) : 771 - 776
  • [48] STARTER PROBLEMS IN CHEDDAR CHEESE
    BREEN, JN
    NEW ZEALAND JOURNAL OF AGRICULTURE, 1969, 119 (01): : 74 - &
  • [49] THE CONTROL OF CHEESE STARTER ACTIVITY
    STADHOUDERS, J
    NETHERLANDS MILK AND DAIRY JOURNAL, 1986, 40 (2-3): : 155 - 173
  • [50] LACTOBACILLI IN CHEESE STARTER CULTURES
    SHARPE, ME
    PERRY, KD
    MATTICK, ATR
    ADAMS, RP
    DRUCE, RG
    EGDELL, JW
    THOMAS, SB
    CRAWFORD, RJM
    JOURNAL OF DAIRY RESEARCH, 1958, 25 (03) : 418 - 420
12345