Abstract
Effect of buttermilk solids addition on bulk starter agglutination was studied. Two commercial mesophilic starter cultures (G2A and 505) were grown separately at room temperature overnight in intemal pH control medium containing 0 or 15.0% buttermilk solids. Bulk starter media were inoculated into pasteurized skim milk (2000 ml graduated cylinders) at 5.0% inoculum level, Inoculated milk samples were incubated at 30°C for 8 h. Bulk starter medium containing buttermilk solids (15.0%) was effective in reducing agglutination problems in cheese vats and enhancing the performance of starter cultures.
| Original language | English |
|---|---|
| Pages (from-to) | 559-561 |
| Number of pages | 3 |
| Journal | Milchwissenschaft |
| Volume | 53 |
| Issue number | 10 |
| State | Published - Dec 1 1998 |