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The influence of abnormal (‘non-acid’) milk on cheese starter cultures

Published online by Cambridge University Press:  01 June 2009

G. J. E. Hunter  and
H. R. Whitehead
G. J. E. Hunter
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
H. R. Whitehead
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

If milk containing the inhibitory substance produced by growth of ‘non-acid’ streptococci is used for the propagation of starter, it can cause delayed coagulation, simulating a starter failure caused by bacteriophage. ‘Non-acid’ milk in the starter culture milk affects cultures differently according to the particular strains of streptococci present; some strains are considerably less inhibited than others.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 2 , May 1943 , pp. 123 - 126
Copyright
Copyright © Proprietors of Journal of Dairy Research 1943

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References

REFERENCES

(1)Whitehead, H. R. & Hunter, G. J. E. (1939). J. Dairy Res. 10, 120.CrossRefGoogle Scholar
(2)Whitehead, H. R. & Hunter, G. J. E. (1941). J. Dairy Res. 12, 63.CrossRefGoogle Scholar
(3)Whitehead, H. R. & Riddet, W. (1933). N.Z. J. Agric. 46, 225.Google Scholar
(4)Whitehead, H. R. (1933). Biochem. J. 27, 1793.CrossRefGoogle Scholar