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Relationship to titratable acidity to pH of wheys produced by Streptococcus cremoris in different skim milks

Relationship to titratable acidity to pH of wheys produced by Streptococcus cremoris in different skim milks

Journal of Dairy Science 59(1): 19-24

ISSN/ISBN: 0022-0302

27 single-strain cultures of Str. cremoris to which Leuconostoc cremoris had been added and 6 mixed-strain cultures, in pasteurized mixed-herd skim-milk obtained in June, produced wheys of titratable acidity 0.46-0.48% at pH 4.6; this value was constant regardless of whether Leuco. cremoris grew poorly or well in the cultures or whether fast or slow strains of Str. cremoris were used.

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Accession: 000481015

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