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732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses

Published online by Cambridge University Press:  01 June 2009

Jill Naylor  and
M. Elisabeth Sharpe
Jill Naylor
Affiliation:
National Institute for Research in Dairying, University of Reading
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 3 , October 1958 , pp. 421 - 430
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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References

REFERENCES

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