Penicillin in Relation to Acid Production in Milk by Starter Cultures Used in Cheddar Cheesemaking
- 13 May 1949
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 109 (2837) , 490-491
- https://doi.org/10.1126/science.109.2837.490
Abstract
Penicillin present in milk used for the manufacture of Cheddar cheese interferes with normal acid development by starter culture organisms. Penicillinase added at the rate of 0.02 mg. per 100 ml. of milk completely cancelled the effect of 5-10 U. of penicillin and permitted appreciable acid formation in the presence of 100 U. of the antibiotic.Keywords
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