Agriculturae Conspectus Scientificus, Vol 66, No 2 (2001)

Characteristics and Role of Mesophilic Lactic Cultures

Dubravka SAMARŽIJA, Jasmina LUKAČ HAVRANEK, Neven ANTUNAC, Sanja SIKORA

Pages: 113-120

Summary


The use of lactococci is widespread and has the longest tradition in industrial mesophilic lactic cultures technology. The principal concern of the dairy industry is the reliability and stability of these cultures. This paper describes the major technologically important properties of mesophilic lactic cultures when they are used for fermentation of milk and the production of cheese. This paper includes some of the specific properties of lactococci strains which can help in making the right choice of strains, depending on the product being produced. For example, most dairy fermentation require rapid acid production, ability to produce desired changes in milk and lack of off-flavour production. Certain strains of lactococci have the ability to produce exopolysaccharides or bacteriocines thus contributing to sensory properties of dairy products. In addition, these bacteria make important contribution

Keywords


mesophilic lactococci culture; aroma flavour; texture.

Full Text: PDF