THE IMPORTANCE OF MAINTAINING A CULTURE ROTATION PROGRAM

THE IMPORTANCE OF ESTABLISHING AND MAINTAINING A STARTER CULTURE ROTATION PROGRAM

Introduction

The goal of every cheesemaker is to make consistent, quality cheese.  However, given all the variables that go into cheesemaking, it can be very challenging.
Properly using and maintaining starter culture is crucial to producing good cheese.

The challenge of bacteriophage [viruses that infects bacteria like starter culture] is that they can survive pasteurization temperatures and are pH tolerant.  This infection cycle can get out of control quickly in a cheese vat or bulk culture tank, resulting in the bacteriophage overwhelming the starter culture - leading to very slow acid development or in worst case, totally stop acid development. 

Bacteriophage replicate much quicker than starter culture bacteria - so it is crucial to have an effective starter culture rotation program, and to ensure that it is maintained to get the best possible and consistent end products.

**  Refer to article attached

    • Related Articles

    • UNDERSTANDING AND PREVENTING BACTERIOPHAGE

      Introduction Bacterial viruses, known as bacteriophage or phage, have the ability to infect bacteria in cheese, including the starter culture, leading to bacterial lysis and consequently, the loss of necessary lactic acid production. While there are ...

    • ESSENTIAL PRINCIPLES OF CHEESEMAKING - DECIDING WHICH STARTER CULTURES TO USE

      Introduction Properly using and maintaining starter cultures is crucial to producing consistently good cheese. Culture selection, use, distribution, monitoring, implementing and maintaining a rotation program plus technical support from your supplier ...

    • THE IMPORTANCE OF GOOD AIR QUALITY MANAGEMENT IN CHEESE PLANTS

      INTRODUCTION Despite the importance of good air quality management in any dairy plant this is one part of a safety, quality program that can easily be overlooked. Air in a dairy plant potentially touches all products, so understanding and investing ...

    • CHEESE DEFECTS IN GRADED CHEESE

      Interesting article about grading cheese and a discussion on cheese defects in graded cheeses. Regardless of consumer preference, the flavour and textural qualities of cheese do influence the value of cheese in the marketplace. Consumers and cheese ...

    • IMPORTANCE OF ACID DEVELOPMENT IN CHEESE MILK PRIOR TO RENNETING

      Introduction Many of the undesirable body or textural attributes seen in cheeses can be traced back to inadequate pH development prior to rennet addition, or excessive proteolysis due to prolonged aging. Cheese plants often monitor the acid ...