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Studies in cheddar cheese. IV. Observations on the lactic acid flora of cheddar cheese made from clean milk



Studies in cheddar cheese. IV. Observations on the lactic acid flora of cheddar cheese made from clean milk



Jour Dairy Res 6(2): 175-190



Observations show that the lactic acid flora of cheddar cheese made from milk of certified quality form a well-defined, physiologically homogeneous group of bacteria, growing best over a temp. range of 22-37[degree]C. They may be classified into 4 well-defined types, Str. lactis, Str. cremoris, Sbm. plantarum and Sbm. casei. The factors controlling the sequence of flora in cheddar cheese are discussed.

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Accession: 025537207

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DOI: 10.1017/s0022029900001321


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