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Characteristics and use of starters for the manufacture of yoghurt, Cottage cheese, cultured buttermilk and other fermented products



Characteristics and use of starters for the manufacture of yoghurt, Cottage cheese, cultured buttermilk and other fermented products



Journal of the Society of Dairy Technology 30(1): 15-22



The characteristics of a good starter culture are considered under the headings: freedom from contamination, acid production, production of desirable qualities in the finished product, stability of starter blends and culture media. More detailed procedures are outlined for handling cultures during the manufacture of yoghurt, Cottage cheese and cultured buttermilk.

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Accession: 000312387

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