732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses
1958 ◽
Vol 25
(3)
◽
pp. 421-430
◽
The lactobacillus flora of two pairs of duplicate cheeses, each pair being made under the same conditions and from the same milk, was examined during ripening. A different distribution of serological types of lactobacilli was found not only within a pair of cheeses but in the top and bottom of the same cheese. A third pair of cheeses, to one of which a known Lactobacillus had been added, was found to have a more regular distribution of lactobacilli owing to greater numbers being present in the cheese milk.
Keyword(s):
1995 ◽
Vol 58
(1)
◽
pp. 62-69
◽
Keyword(s):
1998 ◽
Vol 51
(1)
◽
pp. 1-10
◽
1997 ◽
Vol 30
(1)
◽
pp. 35-40
◽