Stаrter culture, prebiotics and probiotics in dairy industry

Production of quality fermented dairy products is connected with usage of starter culture with combination of different strains of bacteria mostly milk-acid bacteria. Usage of starter cultures is necessary when dairy products are produced from nonpasteurized milk. Right choose of starter cultures is one of the most important steps in production on safety and high quality dairy products. Researchers started in 60-ths gives results in 1973 when first commercial culture has been produced and successfully applied in modern dairy production. Commercial produced starter culture provides many different tastes on cheeses and yogurt (set and drinking) and ensures their standard quality. With the concept of usage of traditional starter culture more improvement has been made with production of the new probiotics strains (probiotic microflora) and usage of prebiotics as valued-added health benefit. Production of quality fermented dairy products is connected with usage of starter culture with combination of different