Examples of 'starter culture' in a sentence
Meaning of "starter culture"
This phrase refers to a specific type of microorganism culture that is used to initiate the fermentation process in various food and beverage production. It typically consists of beneficial bacteria or yeast that help kickstart the desired fermentation and contribute to the final taste, texture, or quality of the product
How to use "starter culture" in a sentence
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starter culture
More preferably it is a starter culture or milk product.
The composition in a preferred embodiment is a fermentation starter culture.
The culture may be a starter culture or a probiotic culture.
Said culture is preferably a liquid starter culture.
The original starter culture may be many years old.
The culture of the invention is a starter culture.
A starter culture obtained by the method of any preceding claim.
Process for curing meat using a starter culture.
Add starter culture to the warm milk in the inner pot.
Mother of vinegar is used as a starter culture for vinegar production.
These two strains are used in a mixture as a yoghurt starter culture.
After pasteurization an usual starter culture and rennet are added.
No starter culture is used.
Remove the lid and add the starter culture.
Transglutaminase and starter culture were added to all samples and mixed.
See also
Every cheese can be made with kefir as a starter culture.
A starter culture was added which after some time caused coagulation.
One batch only inoculated with starter culture was used as a reference.
A starter culture of lactic acid bacteria may be added to help souring.
Fermentation with a lactic starter culture is a well known cheese making step.
The presence of fermentable carbohydrates promotes the growth of the starter culture.
The liquid starter culture is preferably a culture with direct inoculation.
Acid coagulation can also occur naturally from starter culture fermentation.
Gently stir in starter culture with a spatula for full two minutes.
One bottle was used as reference and only inoculated with starter culture.
Fermentation temperature and starter culture should be controlled to obtain a regular acidification.
One batch was used as reference and only inoculated with starter culture.
An active starter culture is a microbiological culture which actually performs the fermentation.
The dry curd was obtained by addition of a starter culture to pasteurized skim milk.
The starter culture is preferably injected into the meat prior to incubation.
One bottle without further inoculation than starter culture was used as reference.
This starter culture thrives in the combination of brewed tea and sugar.
Said dietary composition is added to a starter culture for the preparation of dairy products.
In this case use a yoghurt made with soya milk as the starter culture.
Gently stir in the starter culture with a spatula for two minutes.
The first step is choosing whether to use kefir grains or a powdered starter culture.
Oligosporus is the preferred starter culture for tempeh production for several reasons.
It contains live active yeast and bacteria that combine to make a traditional starter culture.
The type of starter culture utilized is essential for the production of sour cream.
Different mesophilic aroma cultures may advantageously be used together with the starter culture.
Preferably the defined starter culture comprises a mixture of two or more species of microorganism.
Many stores and companies do not use a fermented starter culture to make their sourdough.
A starter culture for easy and direct initiation of malolactic fermentation in white and red wine.
This is conveniently done by inoculating the milk with a starter culture comprising the bacterial species.
Incorporate a starter culture into the mix to add nutrients and speed up the fermentation process.
This technique requires means for spraying the starter culture onto the curd grains.
A mixed strain starter culture of Lactococcus lactis strains was applied in this experiment.
The next step involves the addition of a lactic bacterial starter culture to the milk base.
Improved strain combinations and starter culture rotations are described for use in the dairy industry.
Starter culture comprising lactic acid bacteria,.
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