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131. A Study of the Bacterial Flora of Foremilk and of Rennet Extract, with Special Reference to Acid-Proteolytic Types

Published online by Cambridge University Press:  01 June 2009

N. R. Knowles
N. R. Knowles
Affiliation:
Agricultural Bacteriology Department, University of Reading
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Extract

A survey has been made of the flora of foremilk and rennet extract with special reference to acid-proteolytic types. In both instances, acid-proteolytic cocci were isolated of the type Staphylococcus sp., Micrococcus caseolyticus, M. freudenreichii, Streptococcus liquefadens. Older rennet samples were found to be more productive of proteolytic cocci than either the fresh rennet or the foremilk. Many of the isolated cultures from rennet and from the foremilk failed to show any obvious peptonisation in milk, but yet were capable of liquefying gelatin. These strains may aid in the final breakdown of splitprotein products in a medium such as ripening cheese. The isolated acidproteolytic types were capable of considerable casein degradation in milk. In conclusion, it appears that the foremilk and rennet extract contribute a number of acid-proteolytic organisms to cheese, and that these types may aid in the ripening process.

Type
Original Articles
Information
Journal of Dairy Research , Volume 7 , Issue 1 , January 1936 , pp. 63 - 74
Copyright
Copyright © Proprietors of Journal of Dairy Research 1936

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References

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