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Properties of single-strain cheese starter bacteria grown in diffusion culture

Published online by Cambridge University Press:  01 June 2009

Raymond J. W. Osborne  and
John V. Brown
Raymond J. W. Osborne
Affiliation:
Technical Division, Milk Marketing Board, Thames Ditton, Surrey
John V. Brown
Affiliation:
Technical Division, Milk Marketing Board, Thames Ditton, Surrey
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Summary

The production of a range of single-strain cheese starter concentrates by diffusion culture and some of their subsequent properties are described. Five strains of Streptococcus cremoris and 4 strains of Str. lactis were grown to concentrations of above 1.0 × 1011 cells/ml, these concentrates all being of satisfactory cheese-making potential. Ammonium lactate accumulation in the system appeared to be the limiting factor to growth, although some strains were more tolerant than others. A continuous harvesting experiment demonstrated that the equipment was potentially capable of this mode of concentrate production. A cheese-making trial was carried out with concentrates produced by diffusion culture; a higher proportion of extra and upper selected cheese was obtained than from control cheese produced with conventionally propagated commercial mixed starters.

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 1 , February 1980 , pp. 141 - 150
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

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