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733. Lactobacilli in Cheddar cheese: III. The source of lactobacilli in cheese

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

Lactobacilli occur in large numbers in cheese (1,2,3,4) and may be responsible for or influence the formation of flavour. It is therefore desirable to find the source of the lactobacilli and the route by which they enter the cheese, so that the cheese flora may be controlled

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 3 , October 1958 , pp. 431 - 438
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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References

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