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643. Penicillin in milk: III. The effect of low concentrations of penicillin on the rate of acid production by starter cultures

Published online by Cambridge University Press:  01 June 2009

N. J. Berridge
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

In order that the results recorded in Part II of this series(1) may have meaning, it is necessary to know the effect of different low concentrations of penicillin in cheese-making. Preliminary experiments suggest that this is mainly the result of their effect on the cultures used as starters.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 3 , October 1956 , pp. 348 - 354
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

REFERENCES

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