Quality control of starter cultures
1998
Mijacevic, Z.M. | Bulajic, S.B. (Fakultet veterinarske medicine, Beograd (Yugoslavia))
10 direct yoghurt cultures (DK-j), 6 starter cultures for fermented products with Lactobacillus acidophilus and Bifidobacterium bifidum (DK-bio), 8 indirect yoghurt starter cultures and 11 indirect starter cultures which is used in cheesemaking were tested. The log values of the number of living microorganisms /g determined in samples of DK-j and DK-bio were 9,148 and 10,045 respectively. For the same parameter, for the indirect yoghurt cultures and indirect starter cultures used in cheesemaking, the following values were obtained 7,753 and 9,048 respectively. The rate of acidification for all examined starter cultures and acidification capacity of bulk starter used in cheesemaking corresponded to declared values. The acidification capacity of some direct yoghurt cultures deviated from declared values. Significant diferences between declared and obtained results for activity of bulk starter cultures used in cheesemaking were determined.
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