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New Developments in the Propagation of Starters¹

Chr. Hansen's Laboratory, Inc., Milwaukee, Wisconsin

ABSTRACT

Use of More than One Culture for Making Cheese Starter

For the past couple of years, there has been an increasing number of successful cheese-makers who have regularly used from two to four lactic cultures for developing their daily needs of bulk starter. This is in direct contrast to the general practice reported in foreign literature, where selected single-strain lactics have been in use for a number of years. Why, then, are many in our cheese industry using the more complex multiple-type, mixed-strain cultures, even increasing the complexity of the mixture by using from two to four cultures together in their bulk starter tanks?

Basically, a pertinent factor is lack of facilities, equipment, and utensils conceded to be necessary for assuring adequate protection and control of single-strain cultures.

Another factor is the long hours required for completing daily cheese-making operations in many of our factories, plus the necessity of refilling vats during many days of flush production.

¹ Presented at Research Conference held at Beltsville, Maryland, October 30, 1957, by the Eastern Utilization Research and Development Division, USDA, Philadelphia, Pa.