Hostname: page-component-7bb8b95d7b-2h6rp Total loading time: 0 Render date: 2024-09-11T20:51:00.911Z Has data issue: false hasContentIssue false
  • English
  • Français

604. The importance of lactobacilli in the production of flavour in cheddar cheese: I. Growth of lactobacilli in cheese serum

Published online by Cambridge University Press:  01 June 2009

L. A. Mabbitt  and
M. Zielinska
L. A. Mabbitt
Affiliation:
National Institute for Research in Dairying, University of Reading
M. Zielinska
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

1. The serum prepared by subjecting Cheddar cheese to pressure becomes inhibitory to the growth of lactobacilli as the cheese ripens.

2. One factor responsible for the inhibitory phenomena is the increasing osmotic pressure of the serum due mainly to the increasing amounts of amino-acids present.

3. Observations made during the ripening of a normal Cheddar cheese suggest that other factors, e.g. amino-acid imbalance, are also important.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 377 - 383
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

1Pette, J. W. (1953). Proc. XIIIth Int. Dairy Congr. 2, 557.Google Scholar
2Kosikowsky, F. V. (1952). Agents of flavour development in cheese. Refresher course on cheese, Poligny.Google Scholar
3Davis, J. G. (1935). J. Dairy Res. 6, 175.CrossRefGoogle Scholar
4Davis, J. G. & Mattick, A. T. R. (1933). J. Dairy Res. 4, 81.CrossRefGoogle Scholar
5Van Slyke, L. L. & Bosworth, A. W. (1907). Tech. Bull. N.T. St. agric. Exp. Sta. no. 4.Google Scholar
6Fagen, H. J., Stine, J. B. & Hussong, R. V. (1952). J. Dairy Sci. 35, 778.CrossRefGoogle Scholar
7Orla-Jensen, S. (1942). The Lactic Acid Bacteria, 2nd ed. Ejnar Munksgaard: Copenhagen.Google Scholar
8Mabbitt, L. A. (1955). J. Dairy Res. 22, 224.CrossRefGoogle Scholar
9British Standards Bulletin (1952). No. 770, p. 9.Google Scholar
10Eijkman, C. (1904). Zbl. Bakt. Abt. 1, 37, 436.Google Scholar
11Gladstone, G. P. (1939). Brit. J. exp. Path. 20, 189.Google Scholar
12Brikson, W. L., Henderson, L. M., Solhjell, I. & Elvehem, C. A. (1948). J. biol. Chem. 176, 517.CrossRefGoogle Scholar
13Teeri, A. E. & Josselyn, , Dorothy, (1953). J. Bact. 66, 72.CrossRefGoogle Scholar
14Briggs, , Mary, (1953). The taxonomy and characterisation of the lactobacilli, p. 98. Thesis, University of Reading.Google Scholar