Non-starter refers to a group of bacteria that are often deliberately added to milk or dairy products to initiate the fermentation process. These bacteria are called non-starter because they do not come from the starting culture of the product, but rather from the surrounding environment or the raw milk itself. Non-starter bacteria can contribute to the flavor, acidification, and texture of the final product, and are commonly present in cheese, yogurt, and sour cream. Different types of non-starter bacteria can have different effects on the fermentation process, and their presence can impact the sensory characteristics of the product. Some examples of non-starter bacteria include Lactococcus lactis, Streptococcus thermophilus, and Lactobacillus helveticus.
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