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An Activity Test for Cheddar and Cottage Cheese Starters¹

Purdue Agricultural Experiment Station, West Lafayette, Indiana

ABSTRACT

1. A simple, rapid test for activity of cheddar and cottage cheese cultures is described.
   
2. The method involves inoculation of 3 per cent of the starter culture to an autoclaved reconstituted non-fat dry milk solids medium and titration of acidity after 3.5 hr. incubation at 37.8° C.
   
3. The results indicate that the new activity test is reasonably accurate and consistent and is sufficiently simple to be applied readily to plant conditions. It has been employed in a number of cheddar cheese plants for more than 4 yr. and has been a valuable aid in reducing incidence of slow acid production.
   

¹ This study was made possible by a special project grant from Kraft Foods Co., Chicago, Illinois.

² Now with Kraft Foods Co., Chicago, Illinois.

³ Present address: Department of Bacteriology, Oregon State College, Corvallis.