Starter cultures employed in the manufacture of biofermented milks

The market for fermented milks is expanding as more consumers become interested in the possible health aspects of the product. This paper reviews the types of bacteria that are currently being used in the manufacture of biofermented milks. The requirements of a starter culture in terms of ability to ferment milk to a stable product and to provide the necessary sensory properties for consumer demands are outlined. The paper also discusses and highlights some of the problems encountered in developing milks for the health market using probiotic organisms such as Lactobacillus acidophilus and species of bifidobacterium.