603. Development of serologically identified lactobacilli added to cheese made without starter

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Abstract
Lactobacilli are found in large numbers in cheeses of many varieties, and it is therefore believed that they are concerned with the development of flavour. In investigating this, Mabbitt(1) made cheese without starter, adding strains of lactobacilli to the cheese millr to determine whether flavour would then develop. The serological types of the lactobacilli were known, and the present paper describes the serological methods of identifying the strains of lactobacilli which were recovered from the cheese with those which were added.

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