Issues in cheese starter culture microbiology

Powell Ian B. .

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Issues in cheese starter culture microbiology

机译：奶酪起子培养微生物学中的问题

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Modern cheesemakers seek much the same result as their ancestors: a predictable, consistent product that is safe to eat, tastes good, keeps well and is not too expensive to make. The difference is 8,000 years of technological development and just over a century of microbiological science. This paper reviews some of the fundamentals of starter cultures and their application, with reference to present practices and issues facing starter producers and users.

机译：现代奶酪制造商寻求与他们的祖先几乎相同的结果：一种可预测的，一致的产品，可以安全食用，口感好，保持良好且制造成本不高。两者之间的差异是8,000年的技术发展和一个多世纪以来的微生物科学。本文回顾了入门文化的一些基础知识及其应用，并参考了入门生产商和用户所面临的当前实践和问题。

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《Australian Journal of Dairy Technology》 |2010年第2期|共5页
作者
Powell Ian B. .;
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正文语种 eng
中图分类畜牧、动物医学、狩猎、蚕、蜂;
关键词
genome; cheese: dairy product; microbiological science;

机译：基因组;奶酪：乳制品;微生物学;

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1. Issues in cheese starter culture microbiology [J] . Powell Ian B. . Australian Journal of Dairy Technology . 2010,第2期

机译：奶酪起子培养微生物学中的问题
2. Development of a novel white soft cheese using kefir starter cultures: Microbiological, physicochemical and sensory properties [J] . S.S. Awaisheh, T.M. Rababah, R.J. Rahahleh, Deutsche Molkerei Zeitung . 2016,第18期

机译：使用开菲尔发酵剂培养物开发新型白色软奶酪：微生物学，理化特性和感官特性
3. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage [J] . Mina Kargozari, Sohrab Moini, Afshin Akhondzadeh Basti, Meat Science . 2014,第1期

机译：从Siahmazgi奶酪中分离的本地发酵剂对土耳其干发酵香肠sukuk的理化，微生物和挥发性化合物谱及感官属性的影响
4. EFFECT OF THE TYPE OF STARTER CULTURE ADDED TO THE MILK POST-THERMIZATION ON THE COMPOSITION OF THE LACTIC ACID BACTERIA FLORA DOMINATING IN TRADITIONAL FULLY RIPENED GRAVIERA CHEESE [C] . J. Samelis, A. Kakouri Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：高温后牛奶发酵中添加的发酵剂类型对乳酸菌在完全全缘干酪干酪中的组成的影响
5. Metabolic Network-Based Analysis of Cheese Starter Cultures as a Microbial Community [D] . ?zcan, Emrah. 2019

机译：基于代谢网络的乳酪起始培养为微生物群落
6. The effect of using different starter culture combinations on ripening parameters microbiological and sensory properties of Mihaliç cheese [O] . Elif Özer, Harun Kesenkaş 2019

机译：使用不同的发酵剂组合对米哈利奇奶酪的成熟参数微生物学和感官特性的影响
7. Características fisicoquímicas, sensoriales y microbiológicas de queso crema elaborado con adición de bacterias ácido lácticas como cultivo iniciador//Physicochemical, sensory, and microbiological characteristics of ‘queso crema’ cheese made with lactic acid bacteria as a starter culture [O] . Elia Morales-Nolasco, Lourdes Adriano-Anaya, Didiana Gálvez-López, 2019

机译：用加入乳酸菌制备的乳腺芝士的物理化学，感觉和微生物学特征，如引发剂培养物//物理化学，感官和微生物学特征

Issues in cheese starter culture microbiology

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