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Use of thermophilic lactic starters in the dairy industry

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Abstract

The use of thermophilic lactic starters in the dairy industry is discussed. The functions of the thermophilic lactic starters in cooked cheese production and its ripening, the bacteria of the starter cultures and various types of starters are described.

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  1. Institut National de la Recherche Agronomique, 78350, Jouy-en-Josas, France

    J. Auclair & J. P. Accolas

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  1. J. Auclair
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  2. J. P. Accolas
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Auclair, J., Accolas, J.P. Use of thermophilic lactic starters in the dairy industry. Antonie van Leeuwenhoek 49, 313–326 (1983). https://doi.org/10.1007/BF00399506

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