+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Development of lactic acid bacteria and propionic acid bacteria during manufacture and ripening of Gruyere-cheese



Development of lactic acid bacteria and propionic acid bacteria during manufacture and ripening of Gruyere-cheese



XIX International Dairy Congress 1E: 420



Streptococcus thermophilus and Lactobacillus helveticus, used as starter, developed in the curd during pressing, but progressively declined during ripening; propionibacteria which were also added to the milk reached max. numbers at a point during ripening which coincided with eye formation.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000059624

Download citation: RISBibTeXText


Related references

Symbiotic effect of micrococci and staphylococci on propionic acid bacteria, with reference to the various mutual effects of thermophilic lactic acid bacteria of importance in the manufacture of hard cheese. Die symbiotische Beeinflussung der Propionsaurebakterien durch Mikrokokken und Staphylokokken unter Berucksichtigung verschiedener Wechselwirkungen der kasereitechnisch wichtigen thermophilen Milchsaurebakterien der Hartkaserei (4813): 91, 1972

Study of the interactions between various thermo-philic and mesophilic lactic acid bacteria in relation to the manufacture of Gruyere cheese. Lait 51: 505/506, 249-272, 1971

Studies on the proteolytic action of dairy lactic acid bacteria. XII. Significant contribution of intracellular pro-tease of lactic acid bacteria to the casein hydrolysis in cheese ripening. Milchwissenschaft. 27: 7, 417-422, 1972

Protease of lactic acid bacteria. III. Autolysis of lactic acid bacteria and casein hydrolysis during cheese ripening. Bulletin of the Nippon Veterinary and Zootechnical College (27): 183-188, 1978

The effect of single strain starter cultures of thermophilic lactic acid bacteria, mesophilic lactobacilli and propionic acid bacteria on microbiological processes in Emmental cheese. Agraarteadus 8(4): 311-324, 1997

Cheese-ripening studies. Nitrogen requirements of lactic acid bacteria. I. The fractional analysis of various nitrogen sources used for the quantitative determination of the sugar-fermenting abilities of lactic acid bacteria. Canadian Jour Res 7(4): 364-369, 1932

Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese Detection by different analytical approaches. International Dairy Journal 18(4): 403-413, 2008

Cheese-ripening studies Nitrogen requirements of lactic acid bacteria II The influence of defined nitrogen sources on the sugar-fermenting abilities of lactic acid bacteria. Canadian Jour Res: 370-377, 1932

Role of peptides stimulating gas production by propionic acid bacteria during the ripening of Gruyere and Emmental cheeses. XIX International Dairy Congress 1E: 423-424, 1974

Dynamics of starter, adjunct non starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese. 2013

Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese. International Dairy Journal 33(2): 104-111, 2013

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyere PDO cheese. Lait 86(6): 407-414, 2006

Interactions between propionic acid bacteria and starter or non-starter lactic acid bacteria in Emmental cheese. DMZ, Lebensmittelindustrie und Milchwirtschaft 123(12): 31-34, 2002

Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development. Food chemistry04(3): 1192-1199, 2007

Study of the interactions between various thermophilic and mesophilic lactic acid bacteria, in relation to the making of gruyere cheese. Lait 51 (505 506) 249-272, 1971