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The effect of the presence of penicillinase producing micrococci on the growth of cheese and yogurt starters in milk contaminated with penicillin

Published online by Cambridge University Press:  01 June 2009

B. Reiter ,
D. Vazquez  and
L. G. M. Newland
B. Reiter
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
D. Vazquez
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
L. G. M. Newland
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Coagulase-negative micrococci isolated from the cow's udder, when cultivated together with cheese and yogurt starters in milk containing 0·3 I.U./ml of penicillin, contributed sufficient penicillinase to permit normal rates of acid production by the starters. Subcultures of such ‘mixed’ cultures also grew at normal rates in milk contaminated with penicillin at the same level.

The possibility of using such micrococci to protect the starter organisms in both the preparation of bulk starters and during manufacture of cheese and yogurt is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 2 , June 1961 , pp. 183 - 194
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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References

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