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Journals / Atatürk Üniversitesi Veteriner Bilimleri Dergisi / 2006 / Cilt: 1 - Sayı: 1-4

Factors affecting the growth of starter culture in cheese

Peynirde starter kültür gelişimini etkileyen faktörler

Mustafa ARDIÇ
Hisamettin DURMAZ
Pages
69–73
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

When these factors are controlled, cultures can be help produce cheese of the desired quality and specification.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The primary function of starter cultures used in the production of fermented products such as yogurt and cheese is the production of lactic acid from lactose.
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Key Findings & Data:The activity of these cultures can be influenced by a number of factors including pH, hydrogen peroxide, Lactoperoxidase system, bacteriophage and the presence of inhibitors.
💡
Conclusion & Impact:When these factors are controlled, cultures can be help produce cheese of the desired quality and specification.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The primary function of starter cultures used in the production of fermented products such as yogurt and cheese is the production of lactic acid from lactose. The activity of these cultures can be influenced by a number of factors including pH, hydrogen peroxide, Lactoperoxidase system, bacteriophage and the presence of inhibitors. When these factors are controlled, cultures can be help produce cheese of the desired quality and specification.

Özet

Peynir ve yoğurt gibi fermente ürünlerin üretiminde kullanılan starter kültürlerin esas fonksiyonu laktozdan laktik asit oluşturmalarıdır. Bu kültürlerin aktiviteleri pH, hidrojen peroksit, laktoperoksidaz sistem, bakteriyofaj ve inhibitör maddelerin varlığına bağlı olarak etkilenebilir. Starter kültürlerin gelişimini etkileyen bu faktörler kontrol altına alındığında, istenilen kalite ve özellikte peynir üretimi gerçekleştirilebilir.

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Cite This Article

ARDIÇ, M., DURMAZ, H. (2022). Factors affecting the growth of starter culture in cheese. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, Cilt: 1 - Sayı: 1-4, 69–73. https://ajindex.com/articles/456167

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