Affiliation:
1. Department of Microbiology, Oregon State University, Corvallis, Oregon 97331
Abstract
Agglutinins that cause clumping and settling of lactic streptococci are reviewed. Evidence defining the role played by agglutinins in sedimentation defects occurring during cottage cheese manufacture is presented. The needs for a fast, simple and reliable agglutination test, and additional research on the influence of agglutinins on other fermented milk products, are noted.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
9 articles.
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