Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Galloway, Aaron W. E. Degree Field Food Science and Technology Subject Cheese -- Microbiology

1. Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: assistance have helped to open many doors. I also wish to thank Dr. W. E. Sandine whose research leader