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18. Starters

Published online by Cambridge University Press:  01 June 2009

Søncke Knudsen
Søncke Knudsen*
Affiliation:
Royal Veterinary and Agricultural College, Copenhagen
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Extract

The term “starters” as used in dairying is understood to refer to cultures of lactic acid bacteria which induce “souring” when inoculated into milk, cream or other product. Souring will usually occur without the use of starters, but the results will be erratic. With the help of starters, however, the reaction can be controlled so that it proceeds in a desired direction. The term generally suggests those starters which are used in the making of butter, but in its widest sense it must include all cultures which are used in the dairy for the production of any type of souring.

Type
Research Article
Information
Journal of Dairy Research , Volume 2 , Issue 2 , May 1931 , pp. 137 - 163
Copyright
Copyright © Proprietors of Journal of Dairy Research 1931

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References

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