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Rating the Acid-Producing Ability of Starters for Cheddar Cheesemaking¹

Division of Chemistry, and the Division of Bacteriology and Dairy Research, Science Service, Department of Agriculture, Ottawa, Canada

ABSTRACT

Starter which has been transferred the day before is inoculated at the rate of 3 per cent into 250 ml. pasteurized whole milk and incubated at 98° F. Titrations are made at 0, 1, 2, 3, 4, and 5 hours, and, in addition, the milk cultures are mixed every half hour. The lactic acid-producing ability of the starter is calculated by dividing the first titratable acidity which is 0.23 per cent or over by the titratable acidity obtained 2 hours later, provided that the second titration does not exceed 0.56 per cent. The result is expressed as a simple ratio, omitting the decimal point for convenience, and is termed the starter quotient. Mathematically, the starter quotient is based upon the observation that titratable acidity in a milk culture under defined conditions increases geometrically. The quotient remains constant over the range 0.23 to 0.56 per cent and is independent of the amount of inoculum used. Data are presented illustrating the properties of the starter quotient, and a comparative rating of 13 Canadian cheese starters is given.

¹ Journal Series no. 241, Division of Bacteriology and Dairy Research