Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-30T20:44:55.618Z Has data issue: false hasContentIssue false
  • English
  • Français

Lactobacilli in milk used for commercial cheesemaking

Published online by Cambridge University Press:  01 June 2009

M. Elisabeth Sharpe  and
A. T. R. Mattick
M. Elisabeth Sharpe
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
A. T. R. Mattick
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

The numbers of lactobacilli, including pediococci and some leuconostocs, in raw and heat treated milks at twenty-six cheese factories in different parts of the country were determined over a period of 12 months, by plating on acetate agar. Counts in the raw milks varied from < 1 to > 100000/ml, but were usually within the range 100 to 10000/ml. Widely different times and temperatures of heat treatment were in use at the different creameries, some of which destroyed most of the lactobacilli present, whilst others had less effect. Post heat treatment re-infection of the milk in the vat with lactobacilli usually occurred.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 2 , June 1960 , pp. 277 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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

Dacre, J. C. (1958). J. Dairy Res. 25, 414.CrossRefGoogle Scholar
Hill, D. A. & Thornton, H. R. (1958). Canad. J. Microbiol. 4, 215.CrossRefGoogle Scholar
Jensen, R. G. & Edmondson, J. E. (1957). J. Dairy Sci. 40, 180.CrossRefGoogle Scholar
Johns, C. K. & Cole, S. E. (1959). J. Dairy Res. 26, 157.CrossRefGoogle Scholar
Mabbitt, L. A. & Zielinska, M. (1956). J. appl. Bact. 19, 95.CrossRefGoogle Scholar
Naylor, J. & Sharpe, M. E. (1958). J. Dairy Res. 25, 431.CrossRefGoogle Scholar
Perry, K. D., Sharpe, M. E. & Mattick, A. T. R. (1958). J. Dairy Res. 25, 407.CrossRefGoogle Scholar
Perry, K. D. & Sharpe, M. E. (1959). J. Dairy Res. 26, 72.CrossRefGoogle Scholar
Perry, K. D. & Sharpe, M. E. (1960). J. Dairy Res. 27, 267.CrossRefGoogle Scholar
Sharpe, M. E., Perry, K. D., Mattick, A. T. R., Adams, R. P., Druce, R. G., Egdell, J. W., Thomas, S. B. & Crawford, R. J. M. (1958). J. Dairy Res. 25, 418.CrossRefGoogle Scholar
Sherwood, I. R. (1940). Rep. D.S.I.R., N.Z. no. 135, p. 2.Google Scholar