Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-30T20:08:15.622Z Has data issue: false hasContentIssue false
  • English
  • Français

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

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

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)Naylor, J. & Sharpe, M. E. (1958). J. Dairy Res. 25, 421.CrossRefGoogle Scholar
(3)Sherwood, I. R. (1939). J. Dairy Res. 10, 426.CrossRefGoogle Scholar
(4)Davis, J. G. (1935). J. Dairy Res. 6, 175.CrossRefGoogle Scholar
(5)Sherwood, I. R. (1940). Rep. D.S.I.R., No. 2, p. 2.Google Scholar
(6)Allen, L. A. & Harrison, J. (1936). Ann. appl. Biol. 23, 546.CrossRefGoogle Scholar
(7)Cunningham, A. & Smith, A. M. (1940). J. Dairy Res. 11, 243.CrossRefGoogle Scholar
(8)Kroulik, J. T., Burkey, L. A., Gordon, C. H., Wiseman, H. G. & Melin, C. G. (1955). J. Dairy Sci. 38, 263.CrossRefGoogle Scholar
(9)Stirling, A. C. (1953). Proc. Soc. appl. Bact. 16, 27.Google Scholar
(10)Nilsson, G. & Nilsson, P. E. (1956). Arch. Mikrobiol. 24, 412.CrossRefGoogle Scholar
(11)Stewart, D. W. (1920). J. Dairy Sci. 3, 52.CrossRefGoogle Scholar
(12)Jensen, R. G. (1954). Diss. Abstr. 14, 1, 888.Google Scholar
(13)Olson, H. C. & Hammer, B. W. (1934). J. Dairy Sci. 17, 613.CrossRefGoogle Scholar
(14)Rogosa, M., Wiseman, R. F., Mitchell, J. A., Disraely, M. N. & Beaman, A. J. (1953). J. Bact. 65, 681.CrossRefGoogle Scholar
(15)Davis, G. H. G. (1955). J. gen. Microbiol. 13, 481.CrossRefGoogle Scholar
(16)Dolezalek, J. (1954). Dairy Sci. Abstr. 16, 654.Google Scholar
(17)Bourdillon, R. B., Lidwell, O. M. & Thomas, J. C. (1941). J. Hyg., Camb., 41, 197.Google Scholar
(18)Wolf, J. Z., Nichols, A. A. & Ineson, P. J. (1946). J. Dairy Res. 14, 291.CrossRefGoogle Scholar
(19)Sharpe, M. E. & Wheater, D. M. (1957). J. gen. Microbiol. 16, 676.CrossRefGoogle Scholar
(20)Jensen, R. G. & Edmondson, J. E. (1957). J. Dairy Sci. 40, 180.CrossRefGoogle Scholar