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Manufacturing Cottage Cheese with Pairs of Single-Strain Cultures of Lactic Streptococci

Department of Dairy Industry, University of California, Davis

ABSTRACT

Twenty single-strain cultures of lactic streptococci, with different bacteriophage sensitivities, were isolated, studied, and used successfully in manufacturing cottage cheese commercially. Three considerations in arranging the cultures in pairs for use in manufacturing cheese were acid production, antibiotic resistance, and strain compatibility. Four pairs (eight cultures) were used successively in a four-day rotation; each week one pair was replaced by fresh samples of the same cultures. The six reserve pairs (12 cultures) were held in lyophilized form for substitution when examination of composite samples of whey at 2-wk. intervals indicated the presence of a bacteriophage active against one of the cultures in use.

The following advantages resulted from using the pairs of single-strain cultures as described: (1) Bacteriophage action was avoided; (3) floating curd was eliminated; (3) losses in labor and skimmilk from retarded production of acid were decreased; (4) cottage cheese quality was more uniform, and (5) yield of cottage cheese from skimmilk was increased slightly.