Studies on the Factors Concerned in the Ripening of Cheddar Cheese |
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acid pro acid-forming bacteria acidi acidi acidi acidity produced action Agronomy amount of acid bacilli Per cent Bact BACTERIA PER GRAM bacteriological BACTERIUM LACTIS ACIDI Bakt bottle camembert cheese casein cells cent Per cent cheddar cheese cheese curd chromogenic coccus forms colonies considerable numbers curdling determined dextro dilution method ducing acidi bacilli Expt favorable flora gelatin given in Table group of bacteria group of organisms growth heated milk increase in acid incubation inoculated kinds of cheese lactic bacilli lactic bacteria lactic organisms lactis acidi group lactis ducing acidi lactose agar lactose-agar plates laevo large numbers liquefying maximum number microorganisms microscopic N. Y. Geneva number of bacteria Oidium pepsin peptone plate cultures proteolysis pure culture raw milk rennet extract ripening of cheddar ripening period ripening process samples of milk shown stained sugar toluol ture type of organism types of bacteria Whey and curd