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Lactobacilli in milk used for commercial cheesemaking

Published online by Cambridge University Press:  01 June 2009

M. Elisabeth Sharpe  and
A. T. R. Mattick
M. Elisabeth Sharpe
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
A. T. R. Mattick
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
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Summary

The numbers of lactobacilli, including pediococci and some leuconostocs, in raw and heat treated milks at twenty-six cheese factories in different parts of the country were determined over a period of 12 months, by plating on acetate agar. Counts in the raw milks varied from < 1 to > 100000/ml, but were usually within the range 100 to 10000/ml. Widely different times and temperatures of heat treatment were in use at the different creameries, some of which destroyed most of the lactobacilli present, whilst others had less effect. Post heat treatment re-infection of the milk in the vat with lactobacilli usually occurred.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 2 , June 1960 , pp. 277 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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References

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