Cultures of Streptococcus lactis and Streptococcus cremoris
were grown in sterile 11% nonfat milk (NFM) at 32 C for 17 hr with
the pH maintained at 6. 3 with sodium carbonate. The cells were
harvested and resuspended in a medium of 5% gelatin, 5% sodium
citrate, 2% monosodium glutamate and...
The free fatty acids of Cheddar cheese are important components
in the over-all flavor and aroma of the cheese. Although the
more volatile fatty acids probably contribute most, there is reason
to believe that the higher fatty acids may contribute, to some extent,
in imparting typical flavor characteristics. Before the...
Two multiple strain lactic streptococcal starter concentrates
were examined to determine whether or not elimination of one of the
three component strains, by addition of its specific phage, resulted
in disproportionate inhibition of acid production (strain dominance).
Both starters showed dominance when tested three to four weeks after
A survey was conducted of six North American cheese plants to
determine levels of bacteriophages present. Fifty-nine lactic streptococcal
host bacterial strains were utilized in the survey. Phage levels
were generally lower in plants employing modern manufacturing techniques
than in plants employing traditional manufacturing techniques; this
difference was attributed to...
Freeze-dried concentrates (DRICONS) of lactic streptococcal
starter bacteria (single and mixed strains) were prepared in different
lyophilization media and stored under vacuum and several gases.
DRICONS were tested for survival and acid-producing activity after
storage for up to a year by rehydration with water to the original
pre-lyophilization volume. Acid...