Section B. Cheese and butter starters

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Abstract
The review covers: Composition of starters (selective media taxonomy, genetics, influence of starters on flavor and propagation; Nutrition and metabolism (milk as growth medium, synthetic media, carbohydrate metabolism and trace minerals); Natural inhibitors of milk (lactenin, lactoperoxidase, agglutinin, inhibitor associated with fat, natural inhibitors - conclusions); Bacteriophage in cheesemaking (single and multiple starters, Ca requirements, phage adaptation or host-induced modification, phage lysin and inhibition of a streptococcal phage by streptomycin; strain association and compat-ability). 392 references.

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