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An experimental continuous-culture unit for the production of frozen concentrated cheese starters

Published online by Cambridge University Press:  01 June 2009

G. T. Lloyd  and
E. G. Pont
G. T. Lloyd
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
E. G. Pont
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
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Summary

Equipment and methods are described for the production, on the laboratory scale, of frozen concentrated cheese starters. A single-stage Porton-type fermenter with a working volume of 3–5 l was used for the continuous culture of the Streptococcus lactis and Str. cremoris starter strains. The cells grown in a trypsin-digested cheese-whey or trypsin-digested skim-milk, both containing autolysed yeast, were harvested with a Sharples laboratory super-centrifuge, resuspended in skim-milk and layer-frozen in liquid N2. The frozen culture was crushed to a granular free-flowing form facilitating direct addition to and ready dispersion in cheese milk. The cultures were stored at −196°C.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 2 , June 1973 , pp. 149 - 155
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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References

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