Heat resistance of lactobacilli from English Cheddar cheese
- 1 February 1959
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 26 (1) , 72-76
- https://doi.org/10.1017/s0022029900009699
Abstract
The heat resistance of strains of lactobacilli previously isolated from Cheddar cheese was determined using a laboratory pasteurization test and a commercial pasteurizer.The laboratory tests showed variations in heat resistance at 140° F. for 10 sec. which were not correlated with species, but at 150° F. for 10 sec., an average of 99·55% destruction occurred with all strains.With the commercial pasteurizer, heating at 155° F. for 17 sec. caused a 99·99999–100% destruction, whilst heating at 160° F. for 17 sec. destroyed 100% of all strains of lactobacilli tested in every case.We wish to thank Miss H. R. Chapman and Miss A. J. W. Harrison for operating the pasteurizer.This publication has 5 references indexed in Scilit:
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- THE USE OF A SELECTIVE MEDIUM FOR THE ENUMERATION OF LACTOBACILLI IN CHEDDAR CHEESEJournal of Applied Bacteriology, 1956
- The Heat Resistance of Lactobacilli found in American Cheddar CheeseJournal of Dairy Science, 1947