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Coagulants and Starter Cultures
2023The conversion of milk into cheese relies on a complex set of (bio)chemical events and manufacturing processes. The details vary depending on the type of cheese being made and on the level of technological sophistication being used by the cheesemaker, though the key stages of coagulation, draining, acidification and maturation are shared by most cheese
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2018
Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's cheese industry. More literature exists on milk fermentative organisms than for any other food. Several excellent review articles have been written detailing the history of starter cultures.
Randall K. Thunell, William E. Sandine
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Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's cheese industry. More literature exists on milk fermentative organisms than for any other food. Several excellent review articles have been written detailing the history of starter cultures.
Randall K. Thunell, William E. Sandine
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Starter and protective cultures
2003The safekeeping and preservation of food have been part of mankind’s struggle for survival throughout our cultural history. Improvement of technical skills has been a further driving force in the development of new methods and approaches for the prevention of food deterioration. Originally applied as “empirical” processes and backed up by tradition and
W. H. Holzapfel +3 more
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Starter Cultures: General Aspects
2017Starter cultures are essential for the production of most cheese types. Since the late 19th century, starter technology has become increasingly sophisticated, evolving from use of undefined mixtures of species and strains to use of well-defined mixtures of strains sometimes with custom-designed properties.
Parente, Eugenio +2 more
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Autochthonous starter cultures
2016Nowadays, in the line with the expanding trend of green living, safe food containing less synthetic additives and items produced by using technologies with less impact on the environment (so-called natural food) have to be offered to consumers. All this reasons opens up a huge space for new methods implemented in safe food production. Implementation of
Frece, Jadranka, Markov, Ksenija
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Growth characteristics of meat starter cultures
Meat Science, 1991The Australian Code of Practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°C and that a pH of 5·2 must be achieved in the product within 48 h. In order to select the most appropriate starter cultures for fermentation, Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus ...
J, Coventry, M W, Hickey
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