Microscopical observations on Cheddar cheese and curd
- 1 February 1959
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 26 (1) , 77-82
- https://doi.org/10.1017/s0022029900009705
Abstract
1. It is possible to study the structure of cheese curd and the disposition of microorganisms therein by microscopical observation of sections cut on the freezing microtome after fixation in formalin.2. In the small number of cheese examined bacterial colonies were found only in crevices.3. As ripening proceeded the finer protein structures tended to disappear.4. The distribution of bacteria in cheese curd is markedly uneven.This publication has 3 references indexed in Scilit:
- 719. Observations by fluorescence microscopy of casein in milk, curd and cheeseJournal of Dairy Research, 1958
- THE USE OF A SELECTIVE MEDIUM FOR THE ENUMERATION OF LACTOBACILLI IN CHEDDAR CHEESEJournal of Applied Bacteriology, 1956
- The microtomist's formulary and guidePublished by Biodiversity Heritage Library ,1954