Stavreva Veselinovska, Snezana and Ilieva, Fidanka (2010) Stаrter culture, prebiotics and probiotics in dairy industry. Proceedings of II Scientific conference Food Quality and Safety with international paticipation. pp. 20-32.
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Abstract
Production of quality fermented dairy products is connected with usage of starter
culture with combination of different strains of bacteria mostly milk-acid bacteria.
Usage of starter cultures is necessary when dairy products are produced from nonpasteurized
milk. Right choose of starter cultures is one of the most important steps in
production on safety and high quality dairy products. Researchers started in 60-ths gives
results in 1973 when first commercial culture has been produced and successfully
applied in modern dairy production. Commercial produced starter culture provides many
different tastes on cheeses and yogurt (set and drinking) and ensures their standard
quality. With the concept of usage of traditional starter culture more improvement has
been made with production of the new probiotics strains (probiotic microflora) and
usage of prebiotics as valued-added health benefit. Production of quality fermented
dairy products is connected with usage of starter culture with combination of different
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Fidanka Ilieva |
| Date Deposited: | 24 Apr 2014 14:08 |
| Last Modified: | 24 Apr 2014 14:08 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/9771 |
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