Thanks very much Pav. On the different temps and different metabolites, I did wonder about that because I know it's not a linear relationship, certainly, all the metabolites that can spring from ripening, at different temps. I just don't know a thing about what tendencies will come from what temperature ranges.
I am very interested in this, I think it was actually you who piqued my interest, and perhaps that of others, discussing this somewhere. I'm using pasteurized milk for now, so would like to try this. One thing I have to ask, is the whole DVI/DCU/U thing - I don't tend to keep packets but rather transfer them to ex-med containers, airtight (I should start reading the packets and logging them). So, basically, I am considering just using a b.e. portion of primer culture, then continuing on with the vat inoculation the next day. Is this reasonable, to use a liquid mother culture for prematuration (again, the purist in me begs the question, is there something "adulterating" in flavor about using cooked milk in a 12-hour prematuration v. DVI as a pure prematuration inoculation...probably not....?)?