Hostname: page-component-77c89778f8-gq7q9 Total loading time: 0 Render date: 2024-07-16T23:19:43.217Z Has data issue: false hasContentIssue false
  • English
  • Français

The Miceo-floea of Stilton Cheese

Published online by Cambridge University Press:  27 March 2009

J. Percival  and
G. Heather Mason
J. Percival
Affiliation:
University College, Reading.
G. Heather Mason
Affiliation:
University College, Reading.
Get access Rights & Permissions [Opens in a new window]

Extract

1. The numbers of bacteria and fungi in a newly-made Stilton may rise to the enormous number of 1000 to 3000 millions per gram in the first week.

2. There is a gradual fall in the numbers up to the time of ripeness (100 to 150 days old), when 50 to 100 millions only are found.

3. In the early stages lactic acid bacteria are most abundant. When the cheese is ripe the lactic acid bacteria are few and weakened in physiological power; Penicillium glaucum and a form of Torula are then abundant.

4. Five characteristic organisms are found in all Stilton cheeses examined, viz.:—(1) Streptococcus lacticus, (2) a short rod-shaped form of Bs. acidi lactici, (3) a species of Tyrothrix, (4) Penicillium glaucum, and (5) a round form of Torula, sometimes accompanied or replaced by an oval form.

In cheeses where starters have been used we find a large celled form of Streptococcus lacticus present.

5. Penicillium glaucum is checked in its growth by the Tyrothrix.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 5 , Issue 2 , March 1913 , pp. 222 - 229
Copyright
Copyright © Cambridge University Press 1913

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)