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Genetic Modification in the Food Industry pp 174–192Cite as

Starter cultures for the dairy industry

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Abstract

Starter cultures are an essential component of all fermented dairy foods including cheese, yoghurt, sour cream and lactic butter. The primary function of these bacteria is the conversion of lactose and other sugars in milk to lactic acid. This acidification contributes to a preservative effect with the result that many pathogenic and spoilage bacteria are inhibited. The associated drop in pH also results in the loss of water from the curd as whey. In addition, starters are responsible for the production of a variety of secondary metabolites, including a number of compounds which are necessary for flavour development.

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Authors
  1. Colin Hill
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  2. R. Paul Ross
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Editor information

Editors and Affiliations

  1. South Bank University London, UK

    Sibel Roller

  2. Pillsbury R&D Minneapolis, USA

    Susan Harlander (Vice-President) (Vice-President)

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© 1998 Springer Science+Business Media Dordrecht

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Hill, C., Ross, R.P. (1998). Starter cultures for the dairy industry. In: Roller, S., Harlander, S. (eds) Genetic Modification in the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5815-6_9

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  • DOI: https://doi.org/10.1007/978-1-4615-5815-6_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7665-1

  • Online ISBN: 978-1-4615-5815-6

  • eBook Packages: Springer Book Archive

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