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Microscopical observations on Cheddar cheese and curd

Published online by Cambridge University Press:  01 June 2009

Marion R. Dean ,
N. J. Berridge  and
L. A. Mabbitt
Marion R. Dean
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
N. J. Berridge
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
L. A. Mabbitt
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
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Extract

1. It is possible to study the structure of cheese curd and the disposition of microorganisms therein by microscopical observation of sections cut on the freezing microtome after fixation in formalin.

2. In the small number of cheese examined bacterial colonies were found only in crevices.

3. As ripening proceeded the finer protein structures tended to disappear.

4. The distribution of bacteria in cheese curd is markedly uneven.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 1 , February 1959 , pp. 77 - 82
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

REFERENCES

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