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Inhibition of thermoduric starter cultures in high temperature cheddar cheese manufacture. Part 2-Growth in heated milk



Inhibition of thermoduric starter cultures in high temperature cheddar cheese manufacture. Part 2-Growth in heated milk



Aust. J. Dairy Tech, 14: 3, 117-24



The acid-producing ability of 2 strains of Str. thermophilus (TS2 and TW2) was tested in heated milks. Acid production was not improved by destruction of the agglutinins or peroxidase in the milk, although the addition of peroxidase-positive milk inhibited the growth of TW2 in autoclaved milk and stimulated the growth of TS2 in boiled milk, particularly skim-milk.

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