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446. A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing streptococcus

Published online by Cambridge University Press:  01 June 2009

A. Hirsch ,
Elisabeth Grinsted ,
Helen R. Chapman  and
A. T. R. Mattick
A. Hirsch
Affiliation:
National Institute for Research in Dairying, University of Reading
Elisabeth Grinsted
Affiliation:
National Institute for Research in Dairying, University of Reading
Helen R. Chapman
Affiliation:
National Institute for Research in Dairying, University of Reading
A. T. R. Mattick
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Cheese of the Swiss (Emmenthaler, Gruyère, Danish-Swiss) type is popular on the continent of Europe and in America, but severe losses in ripening are caused by contamination with anaerobic sporeformers. Active gas production by the clostridia during ripening causes distension and spoiling of the cheese which becomes unmarketable.

Type
Original Articles
Information
Journal of Dairy Research , Volume 18 , Issue 2 , June 1951 , pp. 205 - 206
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

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References

REFERENCES

(1)Mattick, A. T. R. & Hirsch, A. (1947). Lancet, ii, 5.CrossRefGoogle Scholar
(2)Babel, F. J. & Hammer, B. W. (1939). Res. Bull. Iowa St. Coll. no. 264.Google Scholar