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Inhibition of growth of butter cultures in naturally ripened cream after neutralization



Inhibition of growth of butter cultures in naturally ripened cream after neutralization



Qd J. agric. Sci, 19: 2, 249-54



Growth of Str. diacetilactis cultures was slower and diacetyl production lower in bulk factory cream after neutralization than in low-acid cream. Growth and diacetyl production in some individual samples of ripened cream after neutralization was similar to that in low-acid cream, but in other samples growth was inhibited. Approximately 50% of the samples of high-acid cream as received at the butter factory were inhibitory to the growth of the starter culture.

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