Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.

Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.

The result showed, the acidophilous milk had a good apparent quality when the 6 lactic acid bacterium strains were used as ferment.