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Inhibition of thermoduric starter cultures used in high temperature cheddar cheese manufacture. Part 1-Seasonal distribution and strain susceptibility



Inhibition of thermoduric starter cultures used in high temperature cheddar cheese manufacture. Part 1-Seasonal distribution and strain susceptibility



Aust. J. Dairy Tech, 14: 3, 110-15



In investigations of acid production in raw and heated milk by thermoduric streptococci, mainly Str. thermophilus strains, all strains showed a definite but varying degree of inhibition on comparison of activity tests in raw and pasteurized milk with those in autoclaved milk. The inhibition could be attributed to some heat-labile inhibitory substances in the milk. The degree of inhibition varied daily and was not constant in individual cows. No seasonal effect on acid production was observed.

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