While the occasion where the lactobacillus starter is manufactured, adding multiplication promotion substance such as yeast extract to the culture solution, furthermore adding the counteragent by the fact that it neutralizes cultures, activity of acid production of the starter and raising the number of lactobacillus became possible. When by the fact that the addition quantity to the milk for the cheese of this starter is adjusted, it simplifies and abbreviates front ripening process and after simultaneously, adding the rennet, it became possible to decrease the pH of milk for cheese at optional speed. Actually, by the fact that the starter which is manufactured with the above-mentioned method 3 - 4 weight % with is added to the milk for the cheese, abbreviating front ripening process, until recently, you could obtain the effect of ripening before the equality. This time, also physical properties and flavor of the cheese card until recently were satisfactory equally.乳酸菌スターターを調製する際に、培養液へ酵母エキスなどの増殖促進物質を添加し、さらに中和剤を添加しながら中和培養することで、スターターの酸生産の活性と、乳酸菌数を高めることが可能となった。このスターターのチーズ用乳への添加量を調整することで、前熟工程を簡略化や省略すると同時に、レンネットを添加してからのチーズ用乳のpHを任意の速度で低下させることが可能となった。実際には、上記の方法で調製されたスターターを3~4重量%でチーズ用乳へ添加することで、前熟工程を省略しても従来と同等の前熟の効果を得られた。このとき、チーズカードの物性や風味も従来と同等に良好であった。
