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Advantages of using cell concentrates
The following advantages have been claimed for the use of concentrates in cheese factories:
• Centralised concentrate production enables a manufacturer to establish a team of technical experts and to develop the necessary technology and protocols to produce a quality product.
• Concentrates can be produced at a central site, which is located at a place distant from cheese manufacture thus avoiding the hazards of phage infection due to phage-leaden whey aerosol particles in the environment.
• Detailed quality control tests can be performed on each batch of concentrate and, in theory at least, only batches meeting the manufacturer's specification are released for factory use.
• No incubation or sub-culturing is required at the factory. This reduces the probability of phage or other forms of contamination occurring since all the factory-staff have to do is to thaw the concentrate or open a packet of freeze-dried concentrates and add it to the bulk starter milk or to the vat milk.