| 摘要 |
<p>An improved method of growing acid-producing microorganisms (bacteria) used in cheese making, which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involved inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3.9-5.5; at this point the pH is raised to about 5.5-7.5, typically by theaddition of a base such as sodium hydroxide. The medium is then allowed to further incubate to completion. In particularly preferred forms, the starter medium includes whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method. </p> |
