Skip to main content Accessibility help
×
Home

446. A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing streptococcus

  • A. Hirsch (a1), Elisabeth Grinsted (a1), Helen R. Chapman (a1) and A. T. R. Mattick (a1)

Extract

Cheese of the Swiss (Emmenthaler, Gruyère, Danish-Swiss) type is popular on the continent of Europe and in America, but severe losses in ripening are caused by contamination with anaerobic sporeformers. Active gas production by the clostridia during ripening causes distension and spoiling of the cheese which becomes unmarketable.

Copyright

References

Hide All
(1)Mattick, A. T. R. & Hirsch, A. (1947). Lancet, ii, 5.
(2)Babel, F. J. & Hammer, B. W. (1939). Res. Bull. Iowa St. Coll. no. 264.

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed