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Making Cheddar cheese on a small scale under controlled bacteriological conditions

  • L. A. Mabbitt (a1), Helen R. Chapman (a1) and M. Elisabeth Sharpe (a1)

A cover for a 40 gal. cheese vat has been specially designed to allow cheese to be made under conditions which prevent the entry of micro-organisms into the vat from the dairy environment. The technique employed is described. Using milk free from lactobacilli it has been possible to make Cheddar cheese in which no lactobacilli grew during the ripening period. An assessment of the role of these and other micro-organisms in cheese ripening should now be possible.

The technique should also be of help in other cheese investigations where control of the microflora is desired.

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(1)Sherwood, I. R. (1939). J. Dairy Res. 10, 426.
(2)Davis, J. G. (1935). J. Dairy Res. 6, 175.
(3)Alford, J. A. & Frazier, W. C. (1950). J. Dairy Sci. 33, 115.
(4)Dacre, J. C. (1953). J. Dairy Res. 20, 217.
(5)Perry, K. D. & Sharpe, M. E. (1959). J. Dairy Res. 26, 72.
(6)Williams, D. J., Franklin, J. G., Chapman, H. R. & Clegg, L. F. L. (1957). J. appl. Bact. 20, 43.
(7)Mabbitt, L. A. & Zielinska, M. (1956). J. appl. Bact. 19, 95.
(8)Roundy, Z. D. (1958). J. Dairy Sci. 41, 1460.
(9)Luck, H. (1956). Review. Dairy Sci. Abstracts, 18, 362.
(10)Dacre, J. C. (1958). J. Dairy Res. 25, 414.
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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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