Skip to main content
Book Chapter

Starter cultures

  • Robinson R
  • Wilbey R
Springer US, (1998), 106-121
DOI: 10.1007/978-1-4615-5819-4_9
N/ACitations
Citations of this article
4Readers
Mendeley users who have this article in their library.
Get full text

Abstract

A starter culture in cheesemaking is a particular species of bacterium, or group of species from one or more genera, which, by growing and metabolizing in the milk and curd, assists in the production of a mature cheese. Up until 1880, most cheesemakers relied on the...

Cite

CITATION STYLE

APA

Robinson, R. K., & Wilbey, R. A. (1998). Starter cultures. In Cheesemaking Practice (pp. 106–121). Springer US. https://doi.org/10.1007/978-1-4615-5819-4_9

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free