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A comparison of media for counting and isolating the bacteria from Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

P. S. Robertson
P. S. Robertson
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

In an endeavour to find an ideal medium for the isolation of the bacteria from Cheddar cheese 10 media were compared. The initial criterion was of ability to yield maximal counts with each of 23 representatives of species common in Cheddar cheese. Subsequently the more promising media were compared for ability to give the highest counts for cheese emulsions without obvious distortion of the proportions of the various species present.

Since no one medium gave maximal counts with all strains, two complementary media of quite different composition are suggested for the bacteriological examination of cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 297 - 302
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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