Starter cultures employed in the manufacture of biofermented milks

Starter cultures employed in the manufacture of biofermented milks The market for fermented milks is expanding as more consumers become interested in the possible health aspects of the product. This paper reviews the types of bacteria that are currently being used in the manufacture of biofermented milks. The requirements of a starter culture in terms of ability to ferment milk to a stable product and to provide the necessary sensory properties for consumer demands are outlined. The paper also discusses and highlights some of the problems encountered in developing milks for the health market using probiotic organisms such as Lactobacillus acidophilus and species of Bifidobacterium. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Dairy Technology Wiley

Starter cultures employed in the manufacture of biofermented milks

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Publisher
Wiley
Copyright
Copyright © 1997 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1364-727X
eISSN
1471-0307
D.O.I.
10.1111/j.1471-0307.1997.tb01733.x
Publisher site
See Article on Publisher Site

Abstract

The market for fermented milks is expanding as more consumers become interested in the possible health aspects of the product. This paper reviews the types of bacteria that are currently being used in the manufacture of biofermented milks. The requirements of a starter culture in terms of ability to ferment milk to a stable product and to provide the necessary sensory properties for consumer demands are outlined. The paper also discusses and highlights some of the problems encountered in developing milks for the health market using probiotic organisms such as Lactobacillus acidophilus and species of Bifidobacterium.

Journal

International Journal of Dairy TechnologyWiley

Published: Feb 1, 1997

References

  • Purification of Jerusalem artichoke fructans and their utilisation by bifidobacteria
    Yamazaki, Yamazaki; Matsumoto, Matsumoto
  • Starter cultures for milk fermentation and their characteristics
    Marshall, Marshall
  • Factors determining the degree of anaerobiosis of Bifidobacterium strains
    Vries, Vries; Stouthamr, Stouthamr
  • Cholesterol‐lowering activity of ropy fermented milk
    Nakajima, Nakajima; Suzuki, Suzuki; Kaizu, Kaizu; Hirota, Hirota
  • Development of a culture medium for the detection and enumeration of bifidobacteria in fermented milk products
    Pacher, Pacher; Kneifel, Kneifel

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