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Studies on Starter Metabolism. I. The Relationship between Starter Activity and the Predrying Heat History of Reconstituted Nonfat Dry Milk Solids^{1, 2,}

Department of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

The predrying heat history of nonfat dry milk solids was shown to have a marked influence on the subsequent activity of starters propagated in that milk after reconstitution. In general, commercial high-heat powders supported starter activity more favorably than did low-heat powders, and this effect could be illustrated both by acid production and speed of dye reduction. However, NDMS samples with an excessively severe heat history exerted a deleterious effect on starter activity. It was possible to establish that the response of cultures to the heat history of milk-powder samples was not an isolated occurrence, but rather was a general phenomenon for a wide variety of starters. Furthermore, the response of starters could be related rather closely to the heat treatment of the milk before condensing and drying. The practical implications of these results are discussed.

¹ Paper No. 3742, Scientific Journal Series, Minnesota Agricultural Experiment Station.

² Taken from data submitted to the graduate faculty of the University of Minnesota by the senior author, in partial fulfillment of the requirements for the Ph.D. degree.

³ Present address: Department of Bacteriology, Southwestern Louisiana Institute, Lafayette, Louisiana.