The starter culture used for milk processing is one of the variables in determining the final product.Group of answer choicesTrueFalse

The statement is True.

The starter culture plays a crucial role in milk processing, particularly in the production of fermented dairy products like yogurt and cheese. Starter cultures are specific bacteria that are added to milk to initiate the fermentation process, and they fundamentally influence the characteristics of the final product such as taste, texture, aroma, and nutritional content.

Different strains of bacteria have varying metabolic pathways and produce different byproducts during fermentation. For instance, Streptococcus thermophilus and Lactobacillus delbrueckii are commonly used for yogurt production, and their interaction affects the acidity, viscosity, and overall flavor profile of the yogurt. Likewise, in cheese making, the choice of starter culture can determine the texture and flavor of the cheese.

Therefore, the selection of the appropriate starter culture is a key variable that significantly impacts the quality and characteristics of milk-derived products.