Etiology of White Spot Defect in Swiss Cheese Made from Pasteurized Milk-Reference-Cited by-同舟云学术

Etiology of White Spot Defect in Swiss Cheese Made from Pasteurized Milk

Published:1986-09-01 Issue:9 Volume:49 Page:718-723
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

NATH K. R.¹,KOSTAK B. J.¹

Affiliation:

1. Research and Development, Kraft, Inc., 801 Waukegan Road, Glenview, Illinois 60025

Abstract

Swiss cheese made from fully pasteurized milk developed white spots during hot room stay. This cheese was bitter and eye development was generally retarded. Streptococcus faecalis subsp. liquefaciens was isolated in high numbers from the spot; it caused bitterness in milk cultures with complete dissolution of the milk clot. The isolate was inhibitory to propionibacteria and Lactobacillus fermentum; CO2 production by Propionibacterium was depressed in broth culture in the presence of the S. faecalis subsp. liquefaciens isolate.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/49/9/718/1657460/0362-028x-49_9_718.pdf

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