Rapid starter-preparation system provides efficient new production methodology for cheese making.

Cheese makers utilizing the bulk set method of processing recognize the benefits of this approach in terms of control of the cheese making process as well as production economics.  But all are faced with two related challenges.   Production volume is ultimately limited by starter room capacity.  And, the time it takes for starter to develop to vat-ready status can be as long as 18 hours.  Both of these factors put an upper limit on daily production, and could be addressed only by capital investment in starter room expansion.  Direct vat inoculation (DVI) does provide another option, but presents its own set of challenges regarding process control, flavor development and costs.

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