Development and Commercial Use of a Multiple Strain Starter

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Abstract
Lactic streptococci (23) 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 6 strains were introduced into 2 commercial plants after successful experimental trials. The culture was used as part of a rotation of cultures in plant 1 and exclusively in plant 2. 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 resulted in reduced starter variability and more reliable cheese making.