391. The effect of penicillin in milk on the manufacture of Cheddar cheese
- 1 October 1949
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 16 (2), 235-241
- https://doi.org/10.1017/s0022029900005409
Abstract
Penicillin present in cheese milk affected the performance of various ‘single strain’ starter cultures in the cheese vat.A concentration of 0·07 penicillin unit/ml, in the milk was sufficient to cause a complete failure or ‘dead’ vat with the most sensitive strain of Str. cremoris. Two strains ceased to produce acid in the later stages of the manufacturing process when the milk contained 0·10 unit/ml. With three other strains the 0·10 unit/ml, level delayed acid development; the experimental vats required 20–40 min. longer than the controls to reach ‘salting’ acidity.Flash pasteurization temperatures usually employed in cheese-making (150–160° F.) did not appreciably alter the activity of penicillin in the cheese milk.The quality of the cheese produced was influenced by the rate and extent of acid production by the starter cultures in the vat during manufacture.Experience in the field indicates that where a large number of cows are treated simultaneously for mastitis, there may be sufficient penicillin in the cheese milk to affect the starter, if the milk from quarters undergoing treatment is included in the bulk milk.This publication has 3 references indexed in Scilit:
- 378. The effect of penicillin on lactic streptococciJournal of Dairy Research, 1949
- Potent Typing Sera Produced by Treatment of Donors with Isolated Blood Group Specific Substances.Experimental Biology and Medicine, 1944
- 311. The influence of bacteriophage on the cheese-making processJournal of Dairy Research, 1943