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Factors influencing the lactic acid-producing properties of streptococci used in the manufacture of Cheddar cheese: II. Observations relating susceptibility with insusceptibility

Published online by Cambridge University Press:  01 June 2009

G. R. Jago  and
M. F. Swinbourne
G. R. Jago
Affiliation:
School of Dairy Technology and Research Laboratories, Department of Agriculture, Victoria, Australia
M. F. Swinbourne
Affiliation:
Norco Co-operative Ltd., Byron Bay, N.S.W., Australia
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Extract

1. Continuous growth of lactic acid streptococci in autoclaved milk allows strains, originally insusceptible, to become susceptible to inhibition by raw milk.

2. Variants of the original organisms, the growth of which is inhibited in raw milk but not in autoclaved milk, appear to predominate in strains maintained in autoclaved milk.

3. The time required to allow these changes to occur in autoclaved milk varies with the strains used.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 2 , June 1959 , pp. 123 - 127
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

REFERENCES

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