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ST isues

Printed From: Dairy Science and Food Technology
Category: Starter cultures
Forum Name: Starter cultures
Forum Description: Discussion about the microorganisms used in the manufacture of cultured products
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=177
Printed Date: 29 Mar 2024 at 9:27am
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Topic: ST isues
Posted By: Guests
Subject: ST isues
Date Posted: 23 Mar 2010 at 9:44pm
We have few cheese problems and wondered if forum members might help?

How do we find out if there is ST in our DVS starter? Can strter ST cause cheese probs. javascript:emoticon('')



Replies:
Posted By: Guests
Date Posted: 23 Mar 2010 at 9:45pm
I presume ST is Streptococcus thermophilus?

1) "How do we find out if there is ST in our DVS starter?" First step is to ask your starter supplier! It is fairly easy to enumerate Streptococcus thermophilus but not all cheese labs are equipped to do this.

2) "Can strter ST cause cheese probs?" Yes but normally only under particular conditions e.g. if ST is included in a starter used to make Cheddar and the lactococci are killed by phage. Then several problems are possible. Some strains-generally not present in starters- can produce high concentrations of carbon dioxide causing textural problems.

You need to give some more information if anyone is to help you further e.g. what problems are you experiencing!


Posted By: Guests
Date Posted: 23 Mar 2010 at 9:45pm
Sorry ST is Streptococcus thermophilus.

Bit sensitive this one. We have some supplier isues. Pl wht problems after phage attak?


Posted By: Guests
Date Posted: 23 Mar 2010 at 9:45pm
Problems due to destruction of lactococci by phage. Streptococcus thermophilus only poorly utilises galactose. In the absence of lactococci the galactose accumulates and may be utilised by fault causing microorganisms. Faults can include textural issues-cracks/slits and even blown cheese packs due to excessive gas production and, discoloration due of microbial growth. You can send me a private message if you wish to discuss further.



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