ST isues

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   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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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Topic: ST isues 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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scot32 Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote scot32 Thanks(0) Quote Reply 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?

michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply 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!

scot32 Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote scot32 Thanks(0) Quote Reply 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('')