The identity of streptococci from starter and of streptococci, suitable for use as starter, isolated from sour milk

277 strains of lactic streptococci isolated from commercial starters and 72 ‘wild’ strains from souring milk, suitable for cheesemaking, have been identified. All the starter strains examined were Str. cremoris and those (with two possible exceptions) from sour milk were Str. lactis. 2. Since the strains from each source were so similar, the information obtained did not help in the selection of the strains, within each group, most suitable for starter. 3. It is suggested that three differential tests are sufficient to distinguish Str. lactis and Str. cremoris and to identify them when isolating strains suitable for starter.