Professional paper
The role of starter cultures in cheeses produced by ultrafiltration and possible genetic modification of strains
Dragojlo Obradović
; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Ana Banina
Predrag Puđa
Biljana Stanković-Kosovac
Abstract
A review current literature concerning the microbiological aspects of ultrafiltration is presented. With a increased use of ultrafiltration in cheese production, starters suitable for efficient growth in concentrates will be in demand. Probably the best solution will be the development of improved strains using genetic technology.
Keywords
cheeses; starter cultures; ultrafiltration; genetic modification of strains
Hrčak ID:
105067
URI
Publication date:
1.11.1987.
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