Naslov
Characteristics and Role of Mesophilic Lactis Cultures

Autori
Samaržija, Dubravka ; Lukač-Havranek, Jasmina ; Antunac, Neven ; Sikora, Sanja

Izvornik
ACS - Agriculturae conspectus scientificus (1331-7768) 66 (2001), 2; 113-120

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
mesophilic lactococci culture ; aroma ; flavour ; texture

Sažetak
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 cultureswhen 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 contributions to proteolysis during ripening and to the develompent of cheese flavour.

Izvorni jezik
Engleski

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