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Characteristics of accumulation of breakdown products of casein in culture media of some lactic streptococci and in cheeses made with their participation



Characteristics of accumulation of breakdown products of casein in culture media of some lactic streptococci and in cheeses made with their participation



Trudy, Vsesoyuznyi Nauchno issledovatel' skii Institut Maslodel' noi i Syrodel' noi Promyshlennosti (11): 56-61, 88



Accumulation of protein breakdown products, (soluble protein, peptides and amino acids) was studied during culturing of a strain each of Streptococcus lactis, Str. cremoris, and Str. acetoinicus for 1-7 days at 28 deg C in sterilized skim-milk with chalk; some incubations were carried out in the presence of a sterile rennet preparation. Similar tests were carried out in cheeses made using the named streptococci separately as starters.

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