Some properties of frozen concentrated starters produced by continuous culture

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...

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Bibliographic Details
Published in:Journal of dairy research 1973-06, Vol.40 (2), p.157-167
Main Authors: Lloyd, G. T., Pont, E. G.
Format: Article
Language:English
Subjects:
Australia
Bacteriological Techniques
Cell Count
Cell Survival
Cheese
cheeses
Evaluation Studies as Topic
Food-Processing Industry
Freezing
Hydrogen-Ion Concentration
Lactococcus lactis - growth & development
Species Specificity
Streptococcus - growth & development
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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.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900014485