Role of Propionibacteria in Split Defect of Swiss Cheese

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Abstract
Swiss cheese was manufactured with single strains of Propionibacterium shermanii and P. arabinosum. These strains grew well and poorly, respectively, at 72 C, a temperature at which Swiss cheese is often stored commercially. Cheese made with the P. shermanii strain showed a much greater tendency to split and had a larger eye volume than cheese made with P. arabinosum. It was not possible to relate the greater tendency to splitting with greater gas production or proteolysis by the P. shermanii.

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