The importance of the bacterial cultures used in production of cheeses

Abstract

The scientific researches reflected in this study has the purpose to study the microbiological aspects of the importance of bacterial cultures used in the production of the important dairy product-the cheeses. There have been studied some determinations of interactions between lactic acid bacteria, which are highly complex and beneficial for growth promotion activity of fermentation in the cheeses, and the use of selectioned cultures of lactic acid bacteria, which are used in the form of monocultures or mixed cultures with biotechnological suitable properties for the production of quality products in everyday life.