Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-24T04:34:44.896Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

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)Naylor, J. & Sharpe, M. E. (1958). J. Dairy Res. 25, 92.CrossRefGoogle Scholar
(2)Sharpe, M. E. & Wheater, D. M. (1957). J. gen. Microbiol. 16, 676.CrossRefGoogle Scholar
(3)Davis, J. G. (1935). J. Dairy Res. 6, 175.CrossRefGoogle Scholar
(4)King, N. (1956). Aust. Soc. Dairy Tech., Tech. Publ. no. 5, p. 3.Google Scholar
(5)Hiscox, E. R., Harrison, J. & Wolf, J. Z. (1940). Proc. Soc. agric. Bact., Abstr., p. 23.Google Scholar
(6)Mabbitt, L. A. (1957). Personal communication.Google Scholar
(7)Mabbitt, L. A. & Zielinska, M. (1955). J. Dairy Res. 22, 377.CrossRefGoogle Scholar