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Influence of Salt on the Development of Acid by Lactic Starters in Skimmilk and in Curd Submerged in Brine¹

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Typical commercial lactic cultures were grown at 100°F. in reconstituted nonfat dry milk containing varied concentrations of salt up to 5%. Acid development was stimulated by small amounts of salt, but was definitely inhibited at levels of 2.5% salt and over. When comparable starters were used in making curd by the Dariworld process, the curd was taken at dipping at pH 6.1 to 6.0 and covered with brine at 100°F. Acid development continued more rapidly in brines with 3% salt than in identical curd covered with water. Most rapid acid development in the curd was found at salt concentrations approximating 2%.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

² Present address: Department of Dairy Science, Ontario Agricultural College, Guelph, Ontario, Canada.

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