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Food Science and Technology QUESTION #5985
Question 1
In dairy, 'thermophilic' starter cultures (used in yoghurt, Swiss cheese, mozzarella) have an optimal growth temperature of:
  • \(10\text{–}20^{\circ}\text{C}\)
  • \(37\text{–}45^{\circ}\text{C}\)✔️
  • \(55\text{–}65^{\circ}\text{C}\)
  • \(25\text{–}30^{\circ}\text{C}\)
Correct Answer Explanation
Thermophilic LAB (\(S.\;thermophilus\), \(L.\;bulgaricus\), \(L.\;helveticus\)) have optimum growth temperatures of \(37\text{–}45^{\circ}\text{C}\). Mesophilic starters (\(Lc.\;lactis\), \(Leuconostoc\)) have optimum at \(20\text{–}30^{\circ}\text{C}\). This distinction determines incubation temperature: yoghurt at \(40\text{–}43^{\circ}\text{C}\).