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The manufacture of starters. III. Production of frozen concentrated cheese starters by diffusion culture



The manufacture of starters. III. Production of frozen concentrated cheese starters by diffusion culture



Journal of the Society of Dairy Technology 30(1): 40-44



Laboratory-scale fermentation systems for cheese starters are described. By removing lactate from the culture medium via a diffusion membrane, the yield can be increased to 1011 viable cells/ml (vs. 8 X 109 in batch culture). Contaminaiton problems are overcome by using an autoclavable ultrafiltration unit holding a total membrane area of 2550 cm2 (0.2 mu m pore cellulose acetate) and with a fermenter circuit vol. of 500 ml.

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Accession: 000545984

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