Some properties of frozen concentrated starters produced by continuous culture

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Abstract
Summary: Frozen concentrated cheese starters were prepared from 7Streptococcus cremorisand 2Str. lactisstrains by continuous culture. pH control with NH4OH and Ca(OH)2increased the yield ofStr. cremorisstrains 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 withStr. cremoriscell activity was reduced above pH 6·0.Degeneration in continuous culture was observed in the 2Str. lactisstrains, 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.

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