Describe the symbiotic growth of starter cultures

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Reference no: EM133224514

Assignment:

Explain and answer the following questions

1. Describe the symbiotic growth of starter cultures used in the production of yogurt. What genetic improvement will be important in these strains?

2. Most commercial yogurt now contains Lab. acidophilus and Bifidobacterium with regular yogurt bacteria. However, they are added to yogurt after fermentation. Briefly discuss the reasons.

3. In creamed cottage cheese, cream ripened with diacetyl-producing lactic starter is often used instead of using this starter during fermentation. Discuss the reasons.

Reference no: EM133224514

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