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Cheese | Starter Cultures: General Aspects

2002
This article addresses general concepts surrounding the use of starter cultures in cheesemaking. Starter cultures are essential to the manufacture of many cheese types. Whether prepared from the natural flora of milk, propagated as cultured whey, or selected from a preserved collection of defined single strains or undefined mixtures, starter cultures ...
Powell, I. B., Broome, M. C., Limsowtin, G. K. Y. +2 more
openaire +2 more sources

Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage

Food Research International, 2022
Pei Gao, Yanshun Xu, Wenshui Xia
exaly

STARTER CULTURES

2003
L. Durso, R. Hutkins
openaire +1 more source

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Fermentation, 2022
Zorba Josué Hernández Estrada +2 more
exaly

Starter cultures

1998
R. K. Robinson, R. A. Wilbey
openaire +1 more source

Starter Cultures

2019
Jennifer Mahony +3 more
openaire +1 more source

Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation

LWT - Food Science and Technology, 2022
Anna Zadernowska +2 more
exaly