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The Use of Reconstituted Non-Fat Dry Milk Solids for Propagating Mother and Batch Starter Cultures¹

Purdue Agricultural Experiment Station, West Fafayette, Indiana

George Kensler

Kraft Foods Co., Chicago, Illinois

ABSTRACT

1. Milk reconstituted from spray, non-fat, dry milk solids produced cultures and starters more constant in activity from day to day than did selected whole milk.
   
2. Certain water supplies were found to be unsuitable for reconstituting milk for starter. Studies have shown that the water, if other than distilled, should be tested to determine whether or not it provides a reconstituted milk suitable for starter cultures.
   
3. Spray, non-fat, dry milk solids varied in ability to provide a satisfactory culture medium for S. lactis starter cultures. Results showed that individual barrels of milk powder should be tested to determine their suitability for starter milk.
   
4. Methods are outlined for testing suitability of water and non-fat dry milk solids for preparation of starter milk. A method also is given for preparation of reconstituted spray, non-fat, dry milk solids for batch starter.
   

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

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

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