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Journal of Dairy Science Vol. 57 No. 1 124-126
© 1974 by American Dairy Science Association ®
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Component Balance in Mixed Lactic Starters as influenced by Preservative Procedures1

M. S. Reddy, E. R. Vedamuthu2, C. J. Washam3, 4, and G. W. Reinbold

Department of Food Technology, Iowa State University, Ames 50010

ABSTRACT

Relative storage efficiency of freezing at –20 C, lyophilization, and ultra-low temperature freezing (–196 C) in maintaining the component-strain balance of mixed lactic cultures was evaluated. Liquid nitrogen freezing, followed by lyophilization and freezing at –20 C, was the best preservative procedure for retaining the original strain balance and acid-producing ability of mixed lactic cultures.

FOOTNOTES

1 Journal Paper J-7648 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Project 1838.

2 Present address: Microlife Technics, Box 3917, Sarasota, Florida 33578.

3 Postdoctoral Research Associate under Public Health Service Training Grant FD-00005-04 from the Food and Drug Administration.

4 Present address: Tolibia Cheese Manufacturing Corp., 45 E. Scott St., Food du Lac, Wisconsin 54935.






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Copyright © 1974 by the American Dairy Science Association ®.