Peynirde starter kültür gelişimini etkileyen faktörler

Peynir ve yoğurt gibi fermente ürünlerin üretiminde kullanılan starter kültürlerin esas fonksiyonu laktozdan laktik asit oluşturmalarıdır. Bu kültürlerin aktiviteleri pH, hidrojen peroksit, laktoperoksidaz sistem, bakteriyofaj ve inhibitör maddelerin varlığına bağlı olarak etkilenebilir. Starter kültürlerin gelişimini etkileyen bu faktörler kontrol altına alındığında, istenilen kalite ve özellikte peynir üretimi gerçekleştirilebilir.

Factors affecting the growth of starter culture in cheese

The primary function of starter cultures used in the production of fermented products such as yogurt and cheese is the production of lactic acid from lactose. The activity of these cultures can be influenced by a number of factors including pH, hydrogen peroxide, Lactoperoxidase system, bacteriophage and the presence of inhibitors. When these factors are controlled, cultures can be help produce cheese of the desired quality and specification.

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