Defined Single Strains of Lactic Streptococci in Bulk Culture for Cheddar and Monterey Cheese Manufacture

Open Access
Publisher Website
Google Scholar
Abstract
Acid production and Cheddar cheese quality were improved at 3 cheese plants when undefined commerical blends of lactic cultures were removed and replaced with phage insensitive, single strains propagated either in pairs or in 1 multiple blend of 5 or 6 strains. The paired strain program worked in 1 plant for over 12 mo. with only 6 strains used during the last 7 mo. Two mutants replaced parent strains. The multiple blend worked for 6 mo. in 2 plants with only 1 mutant replacing a parent strain. Careful phage-activity monitoring and strain selection were necessary to assure optimal success of the programs. A refrigerated reserve culture was used to provide back-up for the primary blend in the plant using the paired strain program. Make-time and final cheese pH were more uniform than when undefined culture blends were used.