Issues in cheese starter culture microbiology

被引：0
|
作者：
Powell, Ian B.
机构：
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2010年 / 65卷 / 02期
关键词：
CHEDDAR CHEESE; BACTERIOPHAGE; ACIDOPHILUS; PARACASEI; ADJUNCT; PHAGES; CASEI;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Modern cheesemakers seek much the same result as their ancestors: a predictable, consistent product that is safe to eat, tastes good, keeps well and is not too expensive to make. The difference is 8,000 years of technological development and just over a century of microbiological science. This paper reviews some of the fundamentals of starter cultures and their application, with reference to present practices and issues facing starter producers and users.
引用
收藏
页码：40 / 44
页数：5
相关论文
共 50 条
  • [31] Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach
    Solieri, Lisa
    Bianchi, Aldo
    Giudici, Paolo
    SYSTEMATIC AND APPLIED MICROBIOLOGY, 2012, 35 (04) : 270 - 277
  • [32] Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk
    Saidi, Vahideh
    Sheikh-Zeinoddin, Mahmoud
    Kobarfard, Farzad
    Soleimanian-Zad, Sabihe
    3 BIOTECH, 2020, 10 (03)
  • [33] CHARACTERIZATION OF BACTERIOPHAGES AND BACTERIA INDIGENOUS TO A MIXED-STRAIN CHEESE STARTER
    LODICS, TA
    STEENSON, LR
    JOURNAL OF DAIRY SCIENCE, 1990, 73 (10) : 2685 - 2696
  • [34] Starter strain related effects on the biochemical and sensory properties of Cheddar cheese
    Hickey, Dara K.
    Kilcawley, Kieran N.
    Beresford, Tom P.
    Sheehan, Elizabeth M.
    Wilkinson, Martin G.
    JOURNAL OF DAIRY RESEARCH, 2007, 74 (01) : 9 - 17
  • [35] Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures
    Ma, Xixiu
    James, Bryony
    Balaban, Murat O.
    Zhang, Lu
    Emanuelsson-Patterson, Emma A. C.
    FOOD RESEARCH INTERNATIONAL, 2013, 54 (01) : 912 - 916
  • [36] Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
    Hayaloglu, A. A.
    Tolu, C.
    Yasar, K.
    Sahingil, D.
    JOURNAL OF DAIRY SCIENCE, 2013, 96 (05) : 2765 - 2780
  • [37] Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
    Navidghasemizad, Sahar
    Takala, Timo M.
    Alatossava, Tapani
    Saris, Per E. J.
    BIOENGINEERED, 2013, 4 (06) : 408 - 412
  • [38] Incidence of autochthonous Argentinean mixed starter cultures in ripening of slurry cheese models
    Oliszewski, Ruben
    Van Nieuwenhove, Carina
    Gonzalez, Silvia
    Perez Chaia, Adriana
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2010, 63 (03) : 406 - 412
  • [39] Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese
    Pinilla, Cristian Mauricio Barreto
    Brandelli, Adriano
    Isaia, Henrique Ataide
    Guzman, Frank
    da Gama, Marco Antonio Sundfeld
    Spadoti, Leila Maria
    Alves, Adriana
    CURRENT MICROBIOLOGY, 2024, 81 (07)
  • [40] Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyere PDO cheese
    Casey, Michael G.
    Haeni, Jean Pierre
    Gruskovnjak, Josef
    Schaeren, Walter
    Wechsler, Daniel
    LAIT, 2006, 86 (06): : 407 - 414
12345