ترجمه آماده – شیر تخمیر شده و محصولات لبنی

Starter cultures are used in the manufacturing of different types of fermented milk and dairy products including yogurt, dahi, cultured buttermilk, sour cream, quarg, kefir, koumiss, and cheese. The use of these cultures for the preparation of products has been practiced since time immemorial. Traditionally, the common method was to use the previous-day’s product (i.e., milk, dahi, whey, buttermilk, etc.) as an inoculum to produce the fresh batches of fermented product. Such methods were not reliable and often resulted in offflavor, inconsistent products, and product failure due to undesirable fermentation. These drawbacks were mainly due to the lack of scientific knowledge of starter culture technology. The ideal of pure culture for making good-quality fermented milk became more visible in the mid-nineteenth century, where starters were widely studied and their metabolisms were well established.