All kind of lactic acid bacteria as well as other microorganisms are used for the manufacture of various dairy products. Because dairy fermentations are among the best-studied fermentations, with several new developments, we focus on starter cultures in these fermentations and their characteristics. This section will give examples of the main species used, various characteristics required for the quality of the final products, and flavor formation in particular. Many of the described characteristics are also of importance in other fermented products.
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