The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.
| Published in | Chemical and Biomolecular Engineering (Volume 2, Issue 2) |
| DOI | 10.11648/j.cbe.20170202.12 |
| Page(s) | 83-89 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Starter Culture, Lactic Acid Bacteria, Fermentation, Dahi
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APA Style
Md. Rezaul Hai Rakib, Md. Ahsanul Kabir, Sardar Mohammad Amanullah. (2017). Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review. Chemical and Biomolecular Engineering, 2(2), 83-89. https://doi.org/10.11648/j.cbe.20170202.12
ACS Style
Md. Rezaul Hai Rakib; Md. Ahsanul Kabir; Sardar Mohammad Amanullah. Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review. Chem. Biomol. Eng. 2017, 2(2), 83-89. doi: 10.11648/j.cbe.20170202.12
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Download@article{10.11648/j.cbe.20170202.12,
author = {Md. Rezaul Hai Rakib and Md. Ahsanul Kabir and Sardar Mohammad Amanullah},
title = {Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review},
journal = {Chemical and Biomolecular Engineering},
volume = {2},
number = {2},
pages = {83-89},
doi = {10.11648/j.cbe.20170202.12},
url = {https://doi.org/10.11648/j.cbe.20170202.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20170202.12},
abstract = {The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.},
year = {2017}
}
TY - JOUR T1 - Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review AU - Md. Rezaul Hai Rakib AU - Md. Ahsanul Kabir AU - Sardar Mohammad Amanullah Y1 - 2017/03/04 PY - 2017 N1 - https://doi.org/10.11648/j.cbe.20170202.12 DO - 10.11648/j.cbe.20170202.12 T2 - Chemical and Biomolecular Engineering JF - Chemical and Biomolecular Engineering JO - Chemical and Biomolecular Engineering SP - 83 EP - 89 PB - Science Publishing Group SN - 2578-8884 UR - https://doi.org/10.11648/j.cbe.20170202.12 AB - The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition. VL - 2 IS - 2 ER -
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