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230. The relation of certain lactic acid bacteria to open texture in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

I. R. Sherwood
I. R. Sherwood
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

“Open” cheese were shown to evolve carbon dioxide much more rapidly than did “close” cheese. From open cheese lactobacilli or betacocci capable of producing carbon dioxide relatively rapidly could be isolated. The addition of such organisms to cheese milk resulted in the development of slit openness in the cheese. The most common types causing slit openness appeared to be gas-producing lactobacilli.

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 2 , May 1939 , pp. 326 - 335
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

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References

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