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Contributions to the study of rancidity in Canadian Cheddar cheese. II. The growth of butyric acid anaerobes in Cheddar cheese



Contributions to the study of rancidity in Canadian Cheddar cheese. II. The growth of butyric acid anaerobes in Cheddar cheese



Sci. Agric 23(3): 176-179



II. No evidence was found for the increase, sporulation or germination of spores of butyric acid anaerobes in Cheddar cheese made from milk inoculated with organisms from various sources, nor was there any development of a rancid flavour.

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