730. A note on the pediococci in New Zealand Cheddar cheese
- 1 June 1958
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 25 (3), 414-417
- https://doi.org/10.1017/s0022029900009456
Abstract
Organisms identified asPediococcusstrains were found to constitute about a quarter of the normal lactic-acid flora of ripening New Zealand Cheddar cheese. The development and the frequency distribution of these pediococci, in relation to the starter streptococci and lactobacilli were briefly studied.This publication has 9 references indexed in Scilit:
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