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An occurrence of slowness in acid production specific to one strain of Streptococcus cremoris

Authors: J. Feagan and F. Hussey


Several observations have been made on the inhibition of starter streptococci in pasteurized and raw milk b a factor (other than bacteriophage) destroyed on boiling or autoclaving the milk (1, 2, 3, 4,). Cultures commonly used in cheese manufacture in Australia vary in their susceptibility to this inhibitory effect. Jago (4) using milk from the same source s in the experiments reported below found that strain C7 was amongst those not affected by the inhibitory milk. He also reported that in cheesemaking the inhibition is most pronounced at the cheddaring stage. Both Czulak and Meanwell (3) and Jago (4) found that the inhibitory effect was at a maximum during the winter months. We have over the last season observed with culture C7 (a strain of Streptococcus cremoris) an inhibition of acid production during the cheesemaking process which differs in several of these respects from the inhibitory effects previously reported.

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