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The Care of Cultures¹

Chas. Pfizer Co. Inc., Milwaukee, Wisconsin

ABSTRACT

Success with cultures depends upon the development of chosen cultures in pure state, under prescribed conditions. The control over dairy fermentation often lacks the preciseness of that exercised by leaders in other fermentation industries. An appraisal of normal culturing and starter-making techniques shows that opportunities exist for contamination cultures and starters.

INFECTION-FREE STARTER

If infection-free starter is delivered to cheese vats, a very high percentage of our most serious problems will have been solved. Therefore, the answer to better product control and manufacturing success is quite clear. Good cultures used in pure state go a long way in correcting problems.

BASIC SEED CULTURES

The first concern logically begins with the basic seed culture, upon which dairy plant operators depend for a reliable start to desired fermentations. Regardless of the specific cultures used, uniformity of results is closely associated with the uniformity of the starting seed. This, of course, is a responsibility of suppliers.

¹ Presented in the Dairy Manufacturing Extension Subsection, American Dairy Science Association Meeting, June 18, 1963, Purdue University.