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The distribution of bacteria in New Zealand Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

C. G. Rammell
C. G. Rammell
Affiliation:
Wallaceville Dairy Laboratory, Department of Agriculture, Wellington, New Zealand
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Summary

The distribution and development of bacteria during the maturing of New Zealand Cheddar cheese have been studied using stained sections of cheese. The starter streptococci usually occur singly and in small groups throughout the mass of the cheese, their distribution on a microscopic scale being very irregular. In contrast, the bacteria developing later form discrete microcolonies, most of which are associated with the curd junctions. Instead of adding lactobacilli to milk, smaller numbers may be added to the dry curd before cheddaring or after milling. Some observations on the physical structure of cheese are made.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 3 , October 1960 , pp. 341 - 351
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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References

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