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Factors Affecting the Activity and Heat Resistance of Swiss Cheese Starter Cultures. III. Effect of Variations in Time and Temperature of Incubation and of Storage on Activity of Cultures^*

Department of Agricultural Bacteriology, University of Wisconsin

ABSTRACT

1. A method is described for the determination of the amounts of alpha and beta lactose in dried milk and whey, and also of the total amount of anhydrous lactose in these products.
   
2. Continuous incubation at 45° with transfers every 12 or 24 hours produced cultures of Str. thermophilus which were equivalent in activity to those grown at either 37°, 40°, or 42° C. Cultures of L. helveticus grew irregularly and poorly after successive transfers at 45°.
   
3. After incubation at 37° from 12 to 16 hours, or at 42° from 12 to 24 hours, cultures of L. helveticus could be stored at 0° to 20° C. until they were 96 hours old without reduction in their activity.
   
4. Cultures of Str. thermophilus incubated at 37° from 9 to 16 hours, or at 42° from 12 to 24 hours, could be continued at 0° or 20° C. until the were 96 hours old without becoming less active than cultures transferred every 12 hours at 37° or 42° C.
   

^* This work was supported by a grant from the Wisconsin Alumni Eesearch Foundation and is published with the permission of the Director of the Wisconsin Agricultural Experiment Station.