Development and Commercial Use of a Multiple Strain Starter

Abstract

Twenty-three lactic streptococci insensitive to phage were selected for use in Cheddar cheese manufacture on the basis of sensitivity to phage, lysogeny, activity, and compatibility. multiple strain starter cultures consisting of six strains were introduced into two commercial plants after successful experimental trials. The culture was used as part of a rotation of cultures in plant one and exclusively in plant two. Whey from both plants was monitored continuously for appearance of phage. Continuous observation of phage development patterns and amount of starter required for adequate make times allowed intelligent manipulation of the strains in the starter. The introduction of the multiple strain starter of known composition in both plants has resulted in reduced starter variability and more reliable cheese making.