Starter cultures are preparations of live microorganisms or their resting forms, whose metabolic activity has desired effects in the fermentation substrate, the food.
Hello Dear,
I think this paper may be useful. It evaluates the effects that live yeast supplementation might have on performance, rumination time, and rumen pH on dairy cows under commercial farm environments, specifically a standard commercial diet, an acidotic challenge, and outside grazing grass.
Dear Abdel,
Yeasts are not commonly used as starter cultures in dairy products instead some yeasts have interesting properties for dairy foods..
For more information, take a look at the https://www.researchgate.net/publication/259778291_Yeasts_in_dairy_products
Regards
Chapter Yeasts in dairy products
Thank you very much Dr. Disney. In fact in in previous projects our team isolated some yeast strains from Sudanese fermented milk products (Robe, Garris and Cheeses), the isolated yeast strains have their roles in the fermentation processes
Dear Abdel,
Your findings are very interesting. A doctorate student of mine has also isolated yeasts from gorgonzola type cheese here in Brazil.
Regards,
Disney.
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