The Use of Concentrated Single Strain Cheese Starters in Scotland

Recent success using concentrated single strain starters in Scotland is based on continuing research work mainly by the New Zealand Dairy Research Institute. The Institute has isolated groups of ‘phage unrelated single strain starters capable of producing good flavoured Cheddar cheese. These starters were concentrated and used to produce cheese on automated and mechanized equipment. The results are evaluated. Reliable acid production from the same starters used in refilled vats depends on adequate intermediate sanitation to control the phage levels to a predetermined level and the regular replacement of stock cultures.