Abstract
Two out of five commercial strains of Lactococcus lactis ssp. cremoris were selected for their sensitivity or insensitivity to acidity based on growth and storage in 10% reconstituted skim milk. It was shown that both the acid-sensitive and acid-insensitive strains were protected when grown and stored in skim milk media with solids content increased by UF or by added solids (20% or 24% reconstituted skim milk). Internal pH medium was used as a reference for protective growth and storage of lactic starter cultures. Maintenance of activity over 5 d of storage at 2°C in 24% reconstituted skim milk and UF milk retentate (concentrated 3×) was better than or equal to internal pH medium for both strains of L. lactis ssp. cremoris.
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