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Functional Starter Cultures for Fermented Dairy Products
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Author(s): Sarang Dilip Pophaly (College of Dairy Science and Food Technology, India), Manorama Chauhan (College of Dairy Science and Food Technology, India), Vaibhao Lule (College of Dairy Technology, India), Poonam Sarang (National Dairy Research Institute, India), Jitesh Tarak (College of Dairy Science and Food Technology, India), Kiran Thakur (Hefei University of Technology, China)and Sudhir Kumar Tomar (ICAR-National Dairy Research Institute, India)
Copyright: 2018
Pages: 15
Source title:
Microbial Cultures and Enzymes in Dairy Technology
Source Author(s)/Editor(s): Şebnem Öztürkoğlu Budak (Ankara University, Turkey)and H. Ceren Akal (Ankara University, Turkey)
DOI: 10.4018/978-1-5225-5363-2.ch003
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Abstract
Fermented dairy products are known for their high nutritional and therapeutic value and are also having excellent sensory characteristics, which make them popular throughout the world. Most of the characteristics of fermented products can be attributed to the activity of their starter culture. The starter microorganisms, in the course of their metabolism, elaborate various compounds and enzymes, which impart desirable properties to the product. Lactic acid bacteria (LAB) are the most common starter bacterial group used extensively in fermentation of dairy products. Lactic acid bacteria synthesize different compounds belonging to classes of organic acids, gases, bacteriocins, flavoring agents, biothickners, nutrients, etc. Molecules within each class vary for each species and even within strains. The functionalities from such novel starter cultures include improved nutritional value, sensory characteristics, and therapeutic benefits. These starter cultures are thus important for development of functional fermented and probiotic products. This chapter explores functional starter cultures for fermented dairy products.
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