Development and use of a defined strain starter system for Cheddar cheese
- 1 May 1988
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 41 (2) , 49-53
- https://doi.org/10.1111/j.1471-0307.1988.tb00585.x
Abstract
Out of 210 strains of Streptococcus cremoris and Streptococcus lactis screened, 35 were suitable for inclusion in multiple strain starters for Cheddar cheese. The use of various combinations of these 35 strains and bacteriophage‐insensitive mutants isolated from some of them as cheese starters over six seasons is described. All cheese graded well for body, texture and flavour, withKeywords
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