The fermentation of the milk Sugar, lactose, to lactic acid is the major function of starter cultures in cheese production. The resulting reduction in pH expels moisture (whey) from the coagulated milk (curd) and contributes to preservation of the milk as cheese, Invariably, the starter cultures contain one or more species of lactic acid bacteria (LAB), Generally these are grown in heat-treated (commonly 85°C for 30 min) milk and added to the milk for cheese production at a rate of ~05-2% (v/v). Taking ~ 14 million tonnes as the annual world production of cheese and assuming a starter inoculum of 0-5% (v/v), it can be calculated that 700 x 10~6 1 of starter cultures are used annually.
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机译：牛奶的发酵糖，乳糖到乳酸的发酵是奶酪生产中发酵剂培养的主要功能。 pH值的降低会驱除凝结的牛奶（凝乳）中的水分（乳清），并有助于将奶酪制成的牛奶保存起来。发酵剂始终含有一种或多种乳酸菌（LAB），通常在热处理（通常在85°C下持续30分钟）的牛奶，然后以〜05-2％（v / v）的比例添加到奶酪生产的牛奶中。假设全世界每年的奶酪产量约为1400万吨，并且假设发酵剂接种量为0-5％（v / v），则可以计算出每年使用700 x 10〜6 1种发酵剂。
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