732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses
- 1 June 1958
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 25 (3), 421-430
- https://doi.org/10.1017/s002202990000947x
Abstract
The lactobacillus flora of two pairs of duplicate cheeses, each pair being made under the same conditions and from the same milk, was examined during ripening. A different distribution of serological types of lactobacilli was found not only within a pair of cheeses but in the top and bottom of the same cheese. A third pair of cheeses, to one of which a known Lactobacillus had been added, was found to have a more regular distribution of lactobacilli owing to greater numbers being present in the cheese milk.This publication has 4 references indexed in Scilit:
- 699. Lactobacilli in Cheddar cheese: 1. The use of selective media for isolation and of serological typing for identificationJournal of Dairy Research, 1958
- Lactobacillus helveticusJournal of General Microbiology, 1957
- 604. The importance of lactobacilli in the production of flavour in cheddar cheese: I. Growth of lactobacilli in cheese serumJournal of Dairy Research, 1955
- 104. Studies in Cheddar Cheese. IV. Observations on the Lactic Acid Flora of Cheddar Cheese made from Clean MilkJournal of Dairy Research, 1935