643. Penicillin in milk: III. The effect of low concentrations of penicillin on the rate of acid production by starter cultures
- 1 June 1956
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 23 (3) , 348-354
- https://doi.org/10.1017/s0022029900008402
Abstract
In order that the results recorded in Part II of this series(1) may have meaning, it is necessary to know the effect of different low concentrations of penicillin in cheese-making. Preliminary experiments suggest that this is mainly the result of their effect on the cultures used as starters.Keywords
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