New Techniques in Handling Lactic Cultures to Enhance Their Performance

Problems of dairy product manufacturing continue to emphasize the need for development of new techniques in handling lactic starter cultures. This presentation will emphasize this need by identification of problems of culture performance and also by pointing out new methods being developed to solve these problems. Six areas of culture problem will be identified: a) phage inhibition, b) instability, c) antibiotic inhibition, d) inhibition by agglutinins, e) poor bulk starter media, and f) lack in uniformity of flavor.