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

https://hrcak.srce.hr/105067

Publication date:

1.11.1987.

Article data in other languages: croatian

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