Abstract
SummaryThe production of a range of single-strain cheese starter concentrates by diffusion culture and some of their subsequent properties are described. Five strains ofStreptococcus cremorisand 4 strains ofStr. lactiswere grown to concentrations of above 1.0 × 1011cells/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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
