Milk culturing using direct inoculation in cheesemaking.

摘要

The use of cheese starters for the production of cheese at small and medium-sized cheesemaking dairies in Italy is still fairly limited. Data are tabulated for recommended commercial starters suitable for different Italian cheeses, and the advantages and disadvantages of mesophilic and direct inoculation starter cultures are discussed. The importance of modern starter cultures for cheese quality and hygiene is emphasized.