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- W4246071570 abstract "The major functions of fermented milk starter cultures are to modify the milk as a substrate, biochemically and organoleptically, into palatable, safe and nutritious commercial finished products. The bioactive metabolites produced will extend shelf-life, enhance safety, develop desired and predictable changes such as sensory, rheological, nutritional as well as functional properties of fermented milks, which in turn increase the economic value. Safety, purity, well-characterized microbes with stable metabolic activities of active starter cultures are essential to guarantee optimum fermentation processes. Lactic acid bacteria are the most important starter cultures due to the ability to ferment lactose into lactic acid. The presence of bacteriophage and antimicrobial substances should be controlled to prevent inhibition of bacterial starter culture activity to prevent product failure." @default.
- W4246071570 created "2022-05-12" @default.
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- W4246071570 date "2022-01-01" @default.
- W4246071570 modified "2023-10-16" @default.
- W4246071570 title "Fermented Milks: Starter Cultures" @default.
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- W4246071570 doi "https://doi.org/10.1016/b978-0-12-818766-1.00227-0" @default.
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