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
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.