Starter cultures are literally on everyone’s lips. These helpful microorganisms are employed in diverse fields of the food industry, from crafting signature flavors in cheese, yogurt, and fermented milk products in the dairy industry, to providing probiotic benefits as dietary supplements.
Starter cultures initiate controlled fermentation, ensuring consistency in taste, texture, and safety. They speed up the process, prevent spoilage, and create desirable flavors in foods like yogurt, cheese, and sourdough bread.
Common cultures:
Lactic acid bacteria (for dairy & vegetables)
Yeasts & molds (for bread, beer, and traditional cheeses)
Mesophilic (20–30°C / 68–86°F): Used for cheese (Cheddar, Gouda) and buttermilk.
Thermophilic (40–45°C / 104–113°F): Essential for yogurt, Mozzarella, and Swiss cheese.
Choosing the right type impacts fermentation speed, flavor development, and product stability.
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