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136. Acid Production and Protein Degradation of Some Acid-Proteolytic Cocci

Published online by Cambridge University Press:  01 June 2009

N. R. Knowles
N. R. Knowles
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Various types of proteolytic cocci, including several acid-proteolytic strains, have been isolated from foremilk and rennet extract (l) and subsequently from ripened Cheddar cheese. A study of the proteolytic activities of these cultures in milk forms the subject of this investigation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 7 , Issue 2 , May 1936 , pp. 176 - 181
Copyright
Copyright © Proprietors of Journal of Dairy Research 1936

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References

REFERENCE

(1) Knowles (1936). J. Dairy Bes. 7, 63.Google Scholar