Life Sciences Commons^™

Advances In Startercultures And Cultured Foods, T. M. Cogan, J. Steele, Jeff Broadbent, N. P. Shah, Z. Ustunol

Nutrition, Dietetics, and Food Sciences Faculty Publications

With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods. Furthermore, additional interest in starter bacteria has been generated because of the data accumulating on the potential health benefits of these organisms. Today, starter cultures for fermented foods are developed mainly by design rather than by the traditional screening methods and trial and error. Advances in genetics and molecular biology have provided opportunities for genomic studies …