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STARTER AND COOLED MILK: POSSIBLE USE OF SOME STREPTOCOCCI IN THE RIPENING OF COOLED MILK.

STARTER ET LAIT REFRIGERE : POSSIBILITE D'EMPLOI DE QUELQUES STREPTOCOQUES DANS LA MATURATION DU LAIT REFRIGERE.

Author(s) : BIANCHI-SALVADORI B.

Type of article: Article

Summary

COMPARISON OF THE SUITABILITY FOR THE USE AS CONTROLLED RIPENING AGENTS OF MILKS TO BE PROCESSED INTO SOFT CHEESE OF STREPTOCOCCUS THERMOPHILUS, LACTIS, FAECIUM, FAECALIS AND MICROCOCCUS LUTEUS. THE STUDY SHOWED THAT ADDING STREPTOCOCCUS LACTIS OR THERMOPHILUS TO PASTEURISED MILK COOLED TO 285 K (12 DEG C) IMPROVES THE CHEESE-MAKING QUALITY OF MILK. HOWEVER, THE SELECTION OF STRAINS WILL BE DONE, ALLOWING FOR MANUFACTURING PARAMETERS AND THE TYPE OF CHEESE REQUIRED. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-188378.

Details

  • Original title: STARTER ET LAIT REFRIGERE : POSSIBILITE D'EMPLOI DE QUELQUES STREPTOCOQUES DANS LA MATURATION DU LAIT REFRIGERE.
  • Record ID : 1985-0649
  • Languages: French
  • Source: Microbiol. Aliments Nutr. - vol. 2 - n. 1
  • Publication date: 1984

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