Original scientific paper

Characteristics and Role of Mesophilic Lactic Cultures

Dubravka Samaržija
Jasmina Lukač Havranek
Neven Antunac
Sanja Sikora

Abstract

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

Hrčak ID:

12443

URI

https://hrcak.srce.hr/12443

Publication date:

20.6.2001.

Article data in other languages: croatian

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