Frozen concentrated lactic starters
Martins, J.F.P.
Boletim do Instituto de Tecnologia de Alimentos, Brazil 45: 1-17
1976
Accession: 000384384
The author discusses the advantages of using frozen concentrated starters in the dairy industry, the requirements to be satisfied by the starters, and the various stages in their production by continuous and batch methods. He then reports starter concn. experiments made at the Food Technology Institute (ITAL), Sao Paulo, in which acceptable results were obtained using a Lactobacillus/Streptococcus cremoris culture inoculated at 0.1-1.0% in 10%-reconstituted skim-milk.