Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-24T04:43:08.106Z Has data issue: false hasContentIssue false
  • English
  • Français

730. A note on the pediococci in New Zealand Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

J. C. Dacre
J. C. Dacre
Affiliation:
The Dairy Research Institute (N.Z.), Massey Agricultural College, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

Organisms identified as Pediococcus strains 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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 3 , October 1958 , pp. 414 - 417
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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.)

References

REFERENCES

(1)Harding, H. A. & Prucha, M. J. (1908). Tech. Bull. no. 8, N.Y. St. agric. Exp. Sta.Google Scholar
(2)Hastings, E. G., Evans, A. C. & Hart, E. B. (1912). Res. Bull. Wis. agric. Exp. Sta. no. 25.Google Scholar
(3)Kelly, C. D. (1932). Tech. Bull. no. 201, N.Y. St. agric. Exp. Sta.Google Scholar
(4)Davis, J. G. (1935). J. Dairy Res. 6, 175.CrossRefGoogle Scholar
(5)Irvine, O. R., Gray, D. M. & Mcdermott, L. A. (1952). Nat. Res. Council of Canada, Rept. of the Canadian Comm. on Food Preservation, Section E (13), pp. 1–6.Google Scholar
(6)Mabbitt, L. A. & Zielinska, M. (1955). J. Dairy Res. 22, 377.CrossRefGoogle Scholar
(7)Ann. Rept. (1956), Nat. Inst. Res. Dairying, Shinfield, p. 64.Google Scholar
(8)Sherwood, I. R. (1939). J. Dairy Res. 10, 426.CrossRefGoogle Scholar
(9)Hunter, G. J. E. (1950). J. Dairy Res. 17, 79.CrossRefGoogle Scholar
(10)Dacre, J. C. (1953). J. Dairy Res. 20, 217.CrossRefGoogle Scholar
(11)Dacre, J. C. (1953). J. Sci. Fd Agric. 4, 604.CrossRefGoogle Scholar
(12)Dacre, J. C. (1958). J. Dairy Res. 25, 409.CrossRefGoogle Scholar
(13)Hunter, G. J. E. (1946). J. Dairy Res. 14, 283.CrossRefGoogle Scholar
(14)Pederson, C. S. (1949). Bact. Rev. 13, 225.CrossRefGoogle Scholar
(15)Skerman, V. B. D. (1957). Key in Bergey's Manual of Determinative Bacteriology (1957), 7th ed., pp. 987–1032. London: Baillière, Tindall and Cox, Ltd.Google Scholar