STARTER CULTURES EMPLOYED IN THE MANUFACTURE OF BIOFERMENTED MILKS

The market for fermented milks is expanding as more consumers become i nterested in the possible health aspects of the product. This paper re views the types of bacteria that are currently being used in the manuf acture of biofermented milks. The requirements of a starter culture in terms of ability to ferment milk to a stable product and to provide t he necessary sensory properties for consumer demands are outlined. The paper also discusses and highlights some of the problems encountered in developing milks for the health market using probiotic organisms su ch as Lactobacillus acidophilus and species of bifidobacterium.