Factors influencing the lactic acid-producing properties of streptococci used in the manufacture of Cheddar cheese: II. Observations relating susceptibility with insusceptibility

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Abstract
1. Continuous growth of lactic acid streptococci in autoclaved milk allows strains, originally insusceptible, to become susceptible to inhibition by raw milk.2. Variants of the original organisms, the growth of which is inhibited in raw milk but not in autoclaved milk, appear to predominate in strains maintained in autoclaved milk.3. The time required to allow these changes to occur in autoclaved milk varies with the strains used.