A Short Review on Cheese Starters Cultures

Cheese, general name for dairy products which is produced through chemical changes in casein. Along with casein, a part of whey, fat and other nutrients obtain in clod. The main result of cheese production, keeping milk nutrients in non-spoiling conditions with flavor keeping and no reduction of its nutritional value. Lactic coagulation occurs consequently after lactose fermentation. Regarding this fact of being multifunction of culture Medias, the way they are consuming is different. Compounds producing cheese flavor are manufactured in production process. Starter cultures use in cheese industry are composed of varieties including Lactococcus, Leuconostoc, Lactobacillus Thermofilus and streptococcus thermofilus which have the role of acid production.