Dairy Starters types:
There are two types of dairy starter
1. Traditional starters
2. Defined starters.
There are further two types of Traditional starters
1. Artisanal starter
2. Mixed strain starter
Artisanal starter culture is composed of anonymous mixture of laboratory that are derived by back-slopping. There is a lot of technological and scientific implication of Artisanal cultures. Natural whey starter having unpredictable performance are extensively used in the manufacturing of different types of cheese for example Mozzarella / Italico cheese. Mozzarella cheese is manufactured in Southern Italy from dairy product such as milk obtained from Bubalus arnee commonly known as water buffalo. Mozzarella cheese manufacturing will require selective conditions such as heat treatment, following by incubation at high temp for the growth of Streptococcus thermophilus. It also contain lactococci, leuconstocs and lactobacilli. It is derived from old successful cheese and is stored for 24 hour at ambient temperature.
Other example of Artisanal food products include bread, ice-cream, pasta, beverages, jams, condiments, preserves, chocolate, sauces, confections and a large variety of other daily food products. Generally artisanal producers are consider small, craft-oriented operations who add a true labor of love for these products.
Natural Milk cultures:
Repeated subculturing of Natural milk cultures results in change in composition of species and loss of activity. Therefore the natural milk culture is unstable. Soft and semisoft cheese and some time hard Italian cheese are formed from natural milk culture. The example of semisoft cheese resulting from natural milk culture is Mozzarella, Italico and Crescenza while hard cheese include Montasio and Asiago etc. these cultures are produced by heating milk of good quality at 63-65C for 10minutes, then final cooling it at 45C. After cooling the cheese is incubated to obtain 0.4-0.5% acidity by lactic acid.
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