Research - Presentation by Stavros A. Zarzonis (Food Technologist - Dairy Specialist) about Cheese / Dairy Cultures. They are the core element of cheesemaking and the dominant tool for the production of top quality and high tasty products. The acidification that takes place is of utmost importance for the composition, texture and ripening of all cheeses (white cheeses, semi-hard cheeses, gruyere, etc.). In mixed cultures (2 or more strains), 90% of the bacteria produce lactic acid while 10% participate in the production of aromatic elements. Starter cultures can also contribute to an open texture or eye formation through CO2 production and microbial safety by lowering pH. CHEESE CULTURES // Copyright © 2023 STAVROS A. ZARZONIS, all rights reserved.
