The influence of abnormal (‘non-acid’) milk on cheese starter cultures
- 1 May 1943
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 13 (2), 123-126
- https://doi.org/10.1017/s0022029900003769
Abstract
If milk containing the inhibitory substance produced by growth of ‘non-acid’ streptococci is used for the propagation of starter, it can cause delayed coagulation, simulating a starter failure caused by bacteriophage. ‘Non-acid’ milk in the starter culture milk affects cultures differently according to the particular strains of streptococci present; some strains are considerably less inhibited than others.Keywords
This publication has 3 references indexed in Scilit:
- 275. Starter cultures for cheese manufacture: Further attempts to eliminate failures due to bacteriophageJournal of Dairy Research, 1941
- 218. Starter cultures for cheese manufacture. Maintenance of acid-producing activity in cultures of lactic streptococciJournal of Dairy Research, 1939
- A substance inhibiting bacterial growth, produced by certain strains of lactic streptococciBiochemical Journal, 1933