230. The relation of certain lactic acid bacteria to open texture in Cheddar cheese

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Abstract
“Open” cheese were shown to evolve carbon dioxide much more rapidly than did “close” cheese. From open cheese lactobacilli or betacocci capable of producing carbon dioxide relatively rapidly could be isolated. The addition of such organisms to cheese milk resulted in the development of slit openness in the cheese. The most common types causing slit openness appeared to be gas-producing lactobacilli.