Review article

Starter cultures in production of fermented milks

Ljerka Gregurek orcid.org/0000-0003-4711-0971 ; "Dukat" d.d. Mljekara Zagreb
Anica Borović

Abstract

Fermented milks are very popular milk products having healthy properties. The most commonly used starter microorganisms for their production are members of the group lactic acid bacteria, species of four genera: Lactobacillus, Lactococcus, Leuconostoc and Streptococcus. Last years interest of the consumers in the probiotic and therapeutic properties of the fermented products is increased. That has led to the use of the intestinal bacterium Bifidobacterium in starter cultures. Wide range of fermented milks exists, but well-known are yoghurt, acidophilus milk, cultured buttermilk, cultured cream, kefir, kumis, Yakult.

Keywords

classification of fermented milks; starter cultures; probiotic and therapeutic properties

Hrčak ID:

94903

URI

https://hrcak.srce.hr/94903

Publication date:

12.5.1997.

Article data in other languages: croatian

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