Influence of the Frequency of Transfer of Lactic Starters upon Rate of Acid Development and Quality of Cheddar Cheese

Abstract

When commercial lactic starter was transferred every 3d day the apparent quality of the starter and rate of acid development in milk was identical to starter transferred daily. However, in cheese making the starter transferred every 3d day produced less acid than one transferred daily. The cheese made from milk inoculated with starter transferred daily ripened more rapidly to give better flavor. Acid development was very slow for commercial lactic starter at a temp. of 100[degree]F used in Cheddar cheese making but acid development was rapid when the starter was incubated at 86[degree]F in the cheese milk before raising the temp. to 100[degree]F.