CHEESE STARTER

Taranaki Daily News, 22 February 1935, Page 7

CHEESE STARTER

RECENT INVESTIGATIONS. PROGRESS OF PURE CULTURE. Interesting details of recent investigations made into the question of starters for cheese manufacture were given to the Dairy Factory Managers’ Association conference at New Plymouth yesterday by Dr. H. R. Whitehead of the research department of Massey Agricultural College. In the past, Dr. Whitehead explained, the starters used in New Zealand had contained several types of germs, but he had recently made investigations with the object of finding out whether all these types were “pulling their full weight.” He had found that certain types that were very active when the temperature was 40 degrees Fahrenheit did not appear to do so much when at the “cooking temperature” of 100 degrees. A starter containing only the type which were active at 100 degrees was referred to as a pure culture. Cheeses being made with this pure culture had given good results, but it was rather early yet to state whether they would stand up. However, he felt that this was a move in the right direction and might eventually have a direct connection with the closeness of texture. He did not think the starter germs had any influence on the flavour of cheese. That was the work of a different species. In the case of butter it was different, The pure culture starter was not suitable in that case. The starter for butter must contain the mixed types, as it had a definite influence on flavour. Dr. Whitehead also explained a new and more simple test for non-acid milk, which he considered should be freely used as the presence of non-acid milk in the vat had a detrimental effect upon the quality of the cheese. In reply to a question Dr. Whitehead said he did not consider there was any great advantage in the double pasteurisation of the “mother culture,” though it could not do any harmDr. Whitehead’s address created great interest among the managers many of whom sought his advice afterwards.