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731. Lactobacilli in cheese starter cultures

Published online by Cambridge University Press:  01 June 2009

M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, University of Reading
K. D. Perry
Affiliation:
National Institute for Research in Dairying, University of Reading
A. T. R. Mattick
Affiliation:
National Institute for Research in Dairying, University of Reading
R. P. Adams
Affiliation:
National Agricultural Advisory Service
R. G. Druce
Affiliation:
National Agricultural Advisory Service
J. W. Egdell
Affiliation:
National Agricultural Advisory Service
S. B. Thomas
Affiliation:
National Agricultural Advisory Service
R. J. M. Crawford
Affiliation:
The West of Scotland Agricultural College, Ayr

Extract

For a survey of the numbers of lactobacilli present in milk used for cheese-making in creameries, counts were made on an acetate-agar medium (1) selective for lactobacilli. It was observed that the numbers of lactobacilli in the milk in the cheese vat sometimes greatly increased after the addition of the starter to the milk. When these starters were plated on acetate agar growth of lactobacilli, sometimes in large numbers, suggested contamination of the starters with these organisms. The starters in use at sixteen different creameries were then examined on acetate agar, and seven were found to contain lactobacilli. Representative colonies of these organisms were picked from each starter and these strains identified physiologically using the methods of Briggs(2) and Wheater(3,4), and serologically using the group sera of Sharpe(5) and Sharpe & Wheater(6). Table 1 shows the numbers and species of lactobacilli present in the starters. Each starter was sampled several times, usually at monthly intervals.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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References

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