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slow starter culture [1 record]

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Alphabetical list of terms

Record 1 2012-03-23

English

Subject field(s)
  • Food Industries
  • Cheese and Dairy Products
  • Biological Sciences
CONT

A slow starter culture can allow growth of foodborne pathogens such as Staphylococcus, Salmonella, Listeria, and enteropathogenic E. coli which enter with raw milk or as post-pasteurization contaminants.

CONT

The fast cultures (coagulating milk within 20 h at 21 C) are definitely proteolytic, whereas the slow variants (requiring 48 h or more to coagulate milk) bring about little, if any, protein breakdown. ... No evidence of a slow starter developing fast variants has been reported.

French

Domaine(s)
  • Industrie de l'alimentation
  • Laiterie, beurrerie et fromagerie
  • Sciences biologiques
OBS

Qui coagule le lait lentement

OBS

Source : Le lait, 1980, LX p. 403

Spanish

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