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Some properties of frozen concentrated starters produced by continuous culture

Published online by Cambridge University Press:  01 June 2009

G. T. Lloyd  and
E. G. Pont
G. T. Lloyd
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
E. G. Pont
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
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Summary

Frozen concentrated cheese starters were prepared from 7 Streptococcus cremoris and 2 Str. lactis strains by continuous culture. pH control with NH4OH and Ca(OH)2 increased the yield of Str. cremoris strains as compared with NaOH, but the resultant cells were smaller and less active. Maximum yields for both species were obtained at a dilution rate of 0·6 and pH 6·3, but with Str. cremoris cell activity was reduced above pH 6·0.

Degeneration in continuous culture was observed in the 2 Str. lactis strains, due apparently in one case to the action of a bacteriophage and in the other possibly to selection or to loss of adaptive enzymes.

Concentrated starters retained full viability and activity when stored for 10–12 weeks at −110°C, and 94% activity after storage for 4 weeks at −40°C.

Cheese made with the concentrated starters ripened normally and was comparable in quality with control cheese made with normal bulk starter.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 2 , June 1973 , pp. 157 - 167
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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References

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