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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
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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

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References

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