In the limited context of fermented milks discussed in this chapter, starter culture systems can be defined as safe, pure, actively growing, selected lactic acid bacteria that bring about desirable changes to produce a satisfactory fermented product.
Typical starter microflora, inoculation rates, incubation temperature, and incubation periods employed in fermented milk manufacture are summarized in Table 2. Typical starter flora for yogurt include Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). In the United States, the National Yogurt Association recommends the
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