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Factors Affecting the Development of Acidity in Pasteurized Skim Milk Inoculated with Commercial Lactic Starters^*

The State College of Washington, Pullman, Washington

ABSTRACT

1. Data are presented to show:
   1. The effect of the temperature of incubation on the development of acidity in skim milk by commercial starters.
      
   2. The effect of the acidity of the starter on the development of acidity during definite periods at 86° F. and also at temperatures and times similar to that of American cheddar cheese making, when using pasteurized milk.
      
   3. The effect of the time the starter organisms are held at scalding temperature (102° P.) in skim milk on their subsequent acid development in skim milk.
      
   
   
2. The optimum development of acidity for the three starters used took place at about 86° F. The development of acidity at 60° F. and 100° F. was insignificant during the eight hours of the test.
   
3. The acidity of fresh starters in the range usually, found in the cheese factory had little effect on the rate of acid development in skim milk.
   
4. A cooking temperature of 102° F. greatly retarded the development of acidity and the longer the starter organisms were held at scalding temperature, the slower was their subsequent development of acidity when returned to 86° F.
   

^* Published as Scientific Paper No. 531, College of Agriculture and Experiment Station, State College of Washington.