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Effect of the Inherent Properties of Milk on Production of Acid by Selected Lactic Cultures¹

Department of Dairy Technology, The Ohio Agricultural Experiment Station, Columbus

ABSTRACT

Milk from individual cows and herds inhibited the acid production of single- and mixed-strain cultures. Pasteurization produced a slight reduction in the inhibitory property of the milk, but extended low-temperature storage was without effect. Skimmilk and acid- and rennet-prepared wheys also inhibited acid production.

Different cultures varied markedly in their susceptibility to the inhibitory property of milk. Single-strain cultures were generally more susceptible than mixed-strain cultures. Acid production increased with increasing levels of inoculation, but the inhibiting effect of the milk was observable even with a 10% inoculum. Use of various combinations of resistant and susceptible single-strain cultures in the inoculum reduced the apparent natural inhibitory property of the milk.

¹ Article no. 20-65. The Ohio Agricultural Experiment Station.

² Present address: Department of Dairy Science, University of Kentucky, Lexington.