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Filtering by: Subject Streptococcus Subject Cheese -- Microbiology

The physiology and taxonomy of the carbon dioxide-producing lactic acid streptococci

Creator:

Sandine, William E., 1928-

Resource Type:

Dissertation
Lactic streptococci and the fruity flavor defect of cheddar cheese

Creator:

Bodyfelt, F. W.

Abstract:

The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...

Resource Type:

Masters Thesis