The primary function
of almost all starter culture is to develop acid in the products.The secondary
effects of acid production include coagulation, expulsion of moisture,texture
formation, and initiation of flavour production. In addition to these, the
starters also help in imparting pleasant acid taste confirming protection
against potential pathogens and spoilage causing microorganisms and providing a
longer shelf life to the product.
A starter culture
consists of food grade microorganism (s) that on culturing in milk produce
predictable attributes. The common starter culture used in manufacture of fermented
milk products through out the world are presented in table
 |
Common starter cultures used for preparation of fermented
| dairy products |
Generally, three
different types of starter cultures are used in dairy industry for the manufacture
of a variety of fermented products.In general, organisms that grow at ambient
temperatures are termed mesophillic cultures and those growing at higher
temperatures are called thermophillic cultures.Dahi and other Indian fermented
milk products use mesophillic starter cultures whereas, yoghurt uses
thermophillic cultures. The characteristics of mesophillic and thermophillic
cultures used in manufacture of different fermented milk products are presented
in below tables
 | ||
| Attributes of mesophillic starters (lactic acid bacteria) used in | fermented milk products |
 |
| Attributes of thermophillic starters used in yoghurt |
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