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Observations on Ropiness in Butter Cultures

Iowa State College, Ames, Iowa

ABSTRACT

Ropiness in milk resulting from the activity of Streptococcus lactis is of special importance in the dairy industry because of its occurrence in butter cultures under both practical and carefully controlled laboratory conditions. Cultures which have been normal in consistency for extended periods may develop a ropy condition, either gradually or suddenly, and then on plating commonly yield some S. lactis cultures that produce ropiness in milk (S. lactis var. hollandicus) (3). The ropy condition in the butter culture may disappear and then reappear later; with certain cultures the appearance and disappearance of the ropiness, at various intervals, continues for long periods without apparent related causes.

From the data available it appears that ropiness in S. lactis cultures is not accompanied by a fixed group of other characters (3). This leads to the suggestion that the ropiness may be the result of different types of variations in cultures or, stated