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BACTERIAL STARTER CULTURES INVOLVED IN THE MANUFACTURE OF YOGHURT


ALEXA IRINA-CLAUDIA
UNIVERSITY OF BACĂU, FACULTY OF ENGINEERING - CTPA, 157, CALEA MARASESTI, RO-5500, ROMANIA

Issue:

SCSCC6, Volume II

Section:

Volume II (2001)

Abstract:

The overall effect of the starter culture used in the manufacture of many dairy products is due to the presence and action of more than one species of bacteria. The lactobacilli are often used in mixed species starter cultures along with other species such as Streptococcus thermophilus.

Keywords:

Lactobacillus bulgaricus, Streptococcus thermophilus, lactic acid, acetaldehyde.

Code [ID]:

CSCC6200102V00S01A0011 [0001339]

Full paper:

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