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

mesophilic lactococci culture; aroma flavour; texture.

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia