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It can be difficult for entrepreneurs to obtain starter cultures for trials. This article provides contact details of some culture suppliers.
The isolation of lactic acid bacteria from raw and pasteurized milk is discussed.
This article discusses the origins and role of starters in dairy fermentations, the ecology of starter bacteria, the classification of starter bacteria, the types of starter culture used and concludes with some observations on artisanal cultures. The author has provided a broader perspective on the use of starter cultures in food fermentations in the Encyclopedia of Food Microbiology. The chapter can be downloaded from Elsevier Ltd. This article should be read in conjunction with the article discussing the major functions of starters in dairy fermentations and the relative importance and effectiveness of the antimicrobial agents produced by starters.
"Regulators should require manufacturers of raw milk cheeses to meet a minimum value for undissociated lactic acid that must be achieved prior to product release for retail sale."
This article discusses the major functions of starters in dairy fermentations. Recent research on the relative importance of the antimicrobial agents produced by starters is included. The importance of undissociated lactic acid (HLac) is discussed with regard to the inhibition of the growth of Listeria monocyotgenes, Escherichia coli and Staphylococcus aureus.
The author recommends that regulators should require manufacturers of raw milk cheeses to meet a minimum value for HLac that must be achieved prior to product release for retail sale.
What are starter concentrates?