Hostname: page-component-77c89778f8-gq7q9 Total loading time: 0 Render date: 2024-07-22T14:59:47.005Z Has data issue: false hasContentIssue false
  • English
  • Français

18. Starters

Published online by Cambridge University Press:  01 June 2009

Søncke Knudsen
Søncke Knudsen*
Affiliation:
Royal Veterinary and Agricultural College, Copenhagen
Get access Rights & Permissions [Opens in a new window]

Extract

The term “starters” as used in dairying is understood to refer to cultures of lactic acid bacteria which induce “souring” when inoculated into milk, cream or other product. Souring will usually occur without the use of starters, but the results will be erratic. With the help of starters, however, the reaction can be controlled so that it proceeds in a desired direction. The term generally suggests those starters which are used in the making of butter, but in its widest sense it must include all cultures which are used in the dairy for the production of any type of souring.

Type
Research Article
Information
Journal of Dairy Research , Volume 2 , Issue 2 , May 1931 , pp. 137 - 163
Copyright
Copyright © Proprietors of Journal of Dairy Research 1931

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

BIBLIOGRAPHY

(1) Okla-Jensen, (1919). The lactic-acid bacteria. Kgl. Danske Vidensk. Selsk., Skrifter Nat. og Math. Afd. 8 Raekke, V. 2.Google Scholar
(2) Conn, (1889–1900). Bacteria in milk, cream and butter and the ripening of cream. Conn. Agric. Expt. Sta. Ann. Bpts. Google Scholar
(3) Stoech, , (1890). Nogle Undersogelser over Flodens Syrning. 18 Beretn. fra Forsogslab.Google Scholar
(4) Weigmann, (1890). Milch-Ztg. 19, 593, 944.Google Scholar
(5) Boekhout, and De Vbies, (1919). Aromabildner bei der Rahmsäuerung. Cbl. f. Bakt. Abt. 2, 49, 373.Google Scholar
(6) Hammer, and Bailey, (1919–1923). The volatile acid production of starters and of organisms isolated from them. Iowa Agr. Exp. Sta. Research Bull. 55, 63 65, 66, 67, 80, 81.Google Scholar
(7) Storch, (1919). Fortsatte Undersegelser over Fremstillingen af Syrevaekkere. 102 Beretn. fra Forsegslab.Google Scholar
(8) Henneberg, (1926). Handbuch der Odrungsbakleriologie. 2 Aufl. 1, 439.Google Scholar
(9) van Dam, (1918). Üoer den Einfluss der Milchsaure auf die Milchsauregarung. Biochem. Z. 87, 107.Google Scholar
(10) Svanberg, (1919). Über einige milchsdurebakteriologische pH Bestimmungen. Inaug. Diss. Stockholm.Google Scholar
(11) Drewes, (1927). Über die Bactericidie der Milch. Milchw. Forsch. 4, 409.Google Scholar
(12) Knudsen, AND SøRensen, (1929). Bidrag til Syrevaekkernes Bakteriologi. Kgl. Vet. og Landbofisjskole Aarskr. 64.Google Scholar
(13) Hammer, and Sherwood, (1923). The volatile acids produced by starters, etc. Iowa Agr. Exp. Sta. Research Bull. 80.Google Scholar
(14) Aters, and Mudge, (1921). Two organisms of a commercial lactic starter. J. Dairy Sci. 4, 241.Google Scholar
(15)Orla-Jensen, S., Orla-Jensen, A. D. and Spur, (1926). The butter aroma bacteria. J. Bact. 12, 333.Google Scholar
(16) van Niel, Kluyver and Derx, (1929). Über das Butteraroma. Biochem. Z. 210, 234.Google Scholar
(17) Sckmalfuss, and Bartmeyer, (1928). Diacetyl ein Stoffwechselprodukt? Z. f. physiol. Chem. 176, 282.CrossRefGoogle Scholar
(18) Burri, (1928). The quantitative smear-culture. Report of World's Dairy Congress, p. 690.Google Scholar
(19) Baker, and Hammer, (1926). Influence of the milk on the starter made from it. Iowa Agr. Exp. Sta. Research Bull. 92.Google Scholar
(20) Knudsen, (1926). Unders0gelser over Syrevaekkere. Moelkeritidende, p. 235.Google Scholar
(21) Boekhout, and Van Beynum, (1926). Aromabacterien en botergebreken. Vereeniging tot exploitatie eener proefzuivelboerderij te Hoorn, Verslag over het jaar 1926, p. 266.Google Scholar
(22) Orla-Jensen, (1921). Dairy bacteriology. London: Churchill.Google Scholar
(23) Orla-Jensen, (1930). Tatigkeitsbericht der eidgenossischen milchwirtschaftlichen und bakteriologischen Anstalt, Liebefeld-Bern. Landwirtschaftl. Jahrbuch d. Schweiz, p. 192.Google Scholar
(24) Barthel, and Sadler, (1928). The casein-splitting properties of starter. Report of the World's Dairy Congress, p. 654.Google Scholar
(25) Leitch, (1924). De quelques progres regents dans la fabrication du beurre. Le Lait, 4, 732.Google Scholar
(26) Kelly, (1930). Is all milk equally suitable as a medium for the preparation of starters? Scientific Agriculture, 10, 328.Google Scholar