Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making

We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that used in the first 24 h of cheese making. Results showed that strains can be classified according to their ability to adapt to cheese-making conditions. Some strains that had good acidification activity at optimal temperature were not able to decrease pH under technological conditions of cheese manufacture. © 1995, American Dairy Science Association. All rights reserved.