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The use of mesophilic cultures in the dairy industry

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Abstract

The use of mesophilic starter cultures, containing group N Streptococcus and Leuconostoc species, in the dairy industry is examined. Bacteriophage attack is identified as the main cause of culture inhibition and criteria used to select stable mixed-strain starter cultures and phage-insensitive defined strains are established. The key aspects of culture propagation and storage are highlighted, as well as bulk-culture protection based on physical exclusion of phage and the use of phage-inhibitory media. Developments in the application of starter culture systems in different countries are examined and show that significant process control and elimination of phage problems can be achieved.

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  1. Dairy and Food Microbiology Department, University College, Cork, Ireland

    Charles Daly

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Daly, C. The use of mesophilic cultures in the dairy industry. Antonie van Leeuwenhoek 49, 297–312 (1983). https://doi.org/10.1007/BF00399505

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