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The Use of Whey Permeates as Starter Media in Cheese Production

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

Permeate from Cheddar cheese whey was used as a medium for propagating several strains of mesophilic lactic acid streptococci. Propagations were carried out in whey permeate or whey permeate with 1.0% yeast extract. After each transfer, each culture was incubated for 16 to 18 h at 20 or 30°C. For each of three propagation conditions, a two-way analysis of variance was performed to assess the effects of culture type and day of propagation on growth or final pH.

After seven transfers in the media, an activity test was performed on each of the cultures to determine whether viability had been retained. T-Tests were conducted to compare differences in final pH attained in each activity test among cultures which had been propagated in the different media.

Streptococcus lactis C₈ and Streptococcus cremoris TR were propagated for 5 d in permeate from Swiss cheese whey. These cultures were used as starters for making Colby cheese from whole milk and UF whole milk retentate.

Acid development as measured by pH was more dependent upon the type of streptococcal strain used and day of propagation than growth. The incubation temperature during the propagation exerted more of an effect on acid development in the activity test than the addition of yeast extract.

The cheeses made with the permeate cultures had pH close to 5.0. Total mesophilic cell populations of 8.0 log₁₀ cfu/ml were recovered from the cheeses through 4 mo of storage at 10°C.

¹ Present address: Oscar Mayer Food Corp., Quality Assurance Division, Madison, WI 53707.