Novel Starters for Value Added Fermented Dairy Products

Subrota Hati¹, Surajit Mandal² and J.B. Prajapati^*1

¹Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural University, Anand-388110

²National Dairy Research Institute, Karnal – 132001, India.

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable changes during preparation of fermented products”. Starter cultures have a multifunctional role in dairy fermentations. The production of lactic acid by fermenting lactose is the major role of dairy starters. The acid is responsible for development of characteristic body and texture of the fermented milk products, contributes to the overall flavour of the products, and enhances preservation. Beyond the horizons of their conventional role in acid, flavour and texture development, they are being looked up on as burgeoning “cell factories” for production of host of functional biomolecules and food ingredients such as biothickeners, bacteriocins, vitamins, bioactive peptides and amino acids.

Starter, fermented, dairy, products, lactic acid bacteria

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