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Inhibition of certain types of bacterial spoilage in creamed cottage cheese by the use of a creaming mixture prepared with Streptococcus citrovorus



Inhibition of certain types of bacterial spoilage in creamed cottage cheese by the use of a creaming mixture prepared with Streptococcus citrovorus



J. Dairy Sci, 42: 12, 1917-26



The addition of a creaming mixture, consisting of 1.5 parts of cream containing 20% fat and 1.0 part of an acidified culture of Leuc. citrovorum, to cottage cheese experimentally inoculated with Ps. fragi or Ps. putrefaciens, prevented slime formation and decrease of diacetyl content. Coli-form organisms, but not Geotrichum candidum or Candida pseudotropicalis, were inhibited.

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Accession: 014082815

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DOI: 10.3168/jds.s0022-0302(59)90833-1


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