Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-30T20:42:39.224Z Has data issue: false hasContentIssue false
  • English
  • Français

Lactobacilli in raw milk and in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

K. D. Perry  and
M. Elisabeth Sharpe
K. D. Perry
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

The lactobacillus flora of the mixed morning and evening milk of a single herd and of sixty Cheddar cheese made from this milk, unheated, was examined over a period of 12 months. Few lactobacilli (usually not more than 1/ml) were found in the milk samples, and were identified as Lactobacillus plantarum, L. casei, L. brevis, L. fermenti and unclassified strains. In addition, Pediococcus cerevisiae and leuconostoc species were isolated on the selective medium used, the leuconostocs occurring more frequently than either the lactobacilli or the pediococci. The lactic-acid bacteria in the cheese varied considerably, both quantitatively and qualitatively. Although in general the same species of organisms were isolated from the cheese as from the milks, the relative frequencies of occurrence were not the same, leuconostocs being found much more often in milk than in cheese, and L. plantarum and L. casei more frequently in cheese. No association between numbers or types of lactic-acid bacteria and flavour of the cheese was noted, nor did the season of the year or the ration fed to the milking herd affect the lactobacillus flora of the milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 2 , June 1960 , pp. 267 - 275
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, 409.CrossRefGoogle Scholar
Dean, M. R., Berridge, N. J. & Mabbitt, L. A. (1959). J. Dairy Res. 26, 72.CrossRefGoogle Scholar
Feagan, J. T. & Dawson, D. J. (1959). Aust. J. Dairy Tech. 14, 59.Google Scholar
Ford, J. E., Perry, K. D. & Briggs, C. A. E. (1958). J. gen. Microbiol. 18, 273.CrossRefGoogle Scholar
Garvie, E. I. (1959). Nature, Lond., 183, 1411.Google Scholar
Hill, D. A. & Thornton, H. R. (1958). Canad. J. Microbiol. 4, 215.CrossRefGoogle Scholar
Hiscox, E. R., Harrison, J. & Wolf, J. Z. (1940). Proc. Soc. agric. Bact. p. 23.Google Scholar
Jensen, E. M. & Seeley, H. W. (1954). J. Bact. 67, 484.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
Leesment, H. (1956). Inaug. Diss., Kiel.Google Scholar
Ministry of Health (1939). The Bacteriological Examination of Water Supplies. Rep. publ. Hlth. med. Subj. Lond., no. 71. London: H.M.S.O.Google Scholar
Mabbitt, L. A. & Zielinska, M. (1956). J. appl. Bact. 19, 95.Google Scholar
Naylor, J. & Sharpe, M. E. (1958 a). J. Dairy Res. 25, 431.Google Scholar
Naylor, J. & Sharpe, M. E. (1958 b). J. Dairy Res. 25, 92.Google Scholar
Naylor, J. & Sharpe, M. E. (1958 c). J. Dairy Res. 25, 421.CrossRefGoogle Scholar
Pederson, C. S. (1949). Bact. Rev. 13, 225.Google Scholar
Perry, K. D., Sharpe, M. E. & Mattick, A. T. R. (1958). J. Dairy Res. 25, 407.Google Scholar
Sherwood, I. R. (1939). J. Dairy Res. 10, 426.Google Scholar