Maintenance of Active Lactic Cultures by Freezing as an Alternative to Daily Transfer

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Abstract
Mixed cultures of Streptococcus lactis and Leuconostoc citrovorum and/or L. dextranicum generally require daily propagation for use in manufacture of cheese and cultured milk. Stable, active cultures were prepared by inoculating a sterile milk medium at the rate of 1% with freshly ripened, active lactic starter. Inoculated milk was frozen at once and stored at -20[degree] F. After storage for up to 6 months, the cultures were thawed and incubated 16 hours at 70[degree] F. Tests at monthly intervals indicated ability to produce acid was not damaged by freezing or storage. Cultures from 4 commercial sources responded equally well after storage at -20[degree] F and were used successfully in the manufacture of cottage cheese and buttermilk.

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