ACIDIFYING ACTIVITY OF STREPTOCOCCUS-THERMOPHILUS UNDER A THERMAL CYCLE PROCESS

Streptococcus thermophilus is one of the most often encountered specie s in thermophilic dairy starters. The acidifying activity in milk of i ndividual strains grown at 42-degrees-C was compared with that observe d under a temperature cycle reproducing a typical Italian soft cheese manufacture. Different groups of strains were selected on the basis of their aptitude to complete the acidification process over a temperatu re range of 20-45-degrees-C. An approach to select strains of Str. the rmophilus suitable for the cheese manufacture was suggested.