Mesophilic lactococci in the composition of the bacterial starters for cheese

Abstract

Technologically valuable properties of the collection strains of the mesophilic lactococci from the microbiological laboratory of the Siberian Research Institute of Cheese Making of the Russian Agricultural Academy were studied, and results of the study are given in the article. New strains were isolated from raw cow milk and from the commercial bacterial preparation. Compositions of bacterial starters were made and the more promising were selected.