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Cottage Cheese Cultures¹

Dairy Department, Purdue University, Lafayette, Indiana

ABSTRACT

The cottage cheese manufacturers in the United States have a wide variety of cultures at their disposal. Most of these cultures have greater initial activity than those manufactured several years ago, and there are greater differences in their bacteriophage sensitivity patterns.

The personnel associated with cottage cheese manufacture recognize that the lactic culture is the most important single factor contributing to a successful operation. Therefore, they are attempting, by various means, to maintain the activity and purity of their cultures. The fact that the same culture, from the same supplier, works well in one plant and not in another clearly indicates that the basic culture is satisfactory but that the extent of contamination and quality of milk vary among plants.

Pretested media for culture propagation eliminate one possible source of culture failure. The trend toward more frequent renewal of cultures and fewer propagations of a culture before being used in manufacturing has considerable merit.

Protecting cultures from air contamination by providing a culture-manufacturing area and the use of specially designed culture vessels should contribute much toward a sound culture program.

¹ Published with the approval of the Director of the Purdue University Agricultural Experiment Station as Journal Series Paper No. 1448.