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The origin of single strain starter culture usage for commercial Cheddar cheesemaking
Author(s) -
O'Toole Desmond K
Publication year - 2004
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2004.00131.x
Subject(s) - starter , cheesemaking , strain (injury) , agriculture , microbiology and biotechnology , food science , biology , engineering , ecology , anatomy
The technology of using single strain starter cultures for commercial Cheddar cheesemaking is commonly believed to have originated in New Zealand in about 1934. However, W. S. Sutton of the New South Wales Department of Agriculture isolated pure strains of Streptococcus cremoris and, along with A. B. Shelton, conducted cheesemaking trials at the Hawkesbury Agricultural College, now the University of Western Sydney, from at least September 1930. Pure strains were being used in factories by October 1930 and, by July 1932, at least six factories were using pure single cultures. The technology was taken to New Zealand from New South Wales by Dr Moir.