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Some preliminary experiments on the influence of nisin-producing starters upon the ripening of Edam cheese



Some preliminary experiments on the influence of nisin-producing starters upon the ripening of Edam cheese



Nederlands Melk En Zuiveltijdschr 11(2): 152-163



Nisin-producing starters retarded the ripening of Edam cheese made from raw and pasteurized (10 seconds 74[degree]C) milk as compared with cheese made with a good control starter. The degree of ripening was determined organo-leptically and by chromatographic examination of the free amino acids; both methods gave similar results. The ripening of the cheese made with nisin-producing starters was in no case abnormal. The retarding effect is thought to be due to the absence of betacocci in the antibiotic starters and to the inhibition of Streptobacterium plantarum by nisin.

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