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604. The importance of lactobacilli in the production of flavour in cheddar cheese: I. Growth of lactobacilli in cheese serum

Published online by Cambridge University Press:  01 June 2009

L. A. Mabbitt  and
M. Zielinska
L. A. Mabbitt
Affiliation:
National Institute for Research in Dairying, University of Reading
M. Zielinska
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. The serum prepared by subjecting Cheddar cheese to pressure becomes inhibitory to the growth of lactobacilli as the cheese ripens.

2. One factor responsible for the inhibitory phenomena is the increasing osmotic pressure of the serum due mainly to the increasing amounts of amino-acids present.

3. Observations made during the ripening of a normal Cheddar cheese suggest that other factors, e.g. amino-acid imbalance, are also important.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 377 - 383
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

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