Influence of the Frequency of Transfer of Lactic Starters upon Rate of Acid Development and Quality of Cheddar Cheese

It has been the recommended and accepted procedure to transfer starters every 24 hours for cheese making or butter making. In recent years there has been some tendency to assume that such regular transfers may be unnecessary, for starters appeared to be equally good when transfers were not made on holidays or when the mother cultures were transferred two or three times weekly. This has often happened in research laboratories where conditions for carrying cultures are excellent except for regularity of daily transfer.