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603. Development of serologically identified lactobacilli added to cheese made without starter

Published online by Cambridge University Press:  01 June 2009

M. Elisabeth Sharpe
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Lactobacilli are found in large numbers in cheeses of many varieties, and it is therefore believed that they are concerned with the development of flavour. In investigating this, Mabbitt(1) made cheese without starter, adding strains of lactobacilli to the cheese millr to determine whether flavour would then develop. The serological types of the lactobacilli were known, and the present paper describes the serological methods of identifying the strains of lactobacilli which were recovered from the cheese with those which were added.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 374 - 376
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

REFERENCES

(1)Mabbitt, L. A., Chapman, H. R. & Berridge, N. J. (1955). J. Dairy Res. 22, 365.Google Scholar
(2)Briggs, M. (1953). J. Dairy Res. 20, 36.Google Scholar
(3)Sharpe, M. E. (1955). J. gen. Microbiol. 12, 107.CrossRefGoogle Scholar
(4)Lancefield, R. C. (1933). J. exp. Med. 57, 571.Google Scholar