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Journal of Dairy Science Vol. 35 No. 6 554-558
© 1952 by American Dairy Science Association ®
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Gas Production in Cheddar Cheese Caused by Leuconostoc Citrovorum1

W. W. Overcast and T. W. Albrecht

University of Tennessee Agricultural Experiment Station, Knoxville

ABSTRACT

Several cultures of L. citrovorum were isolated from Cheddar cheese showing slit openness. Two separate commercial cheese cultures of different origin produced the defect quite distinctly at ripening temperatures of 50 and 58° F. With a single-strain S. lactis (712) culture, it was possible to make cheese with little or no evidence of the defect. However, when S. lactis (712) was used in conjunction with an isolated strain of L. citrovorum (4) the defect was very pronounced.

FOOTNOTES

1 This work was supported in part by funds from Swift and Co., Chicago.






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Copyright © 1952 by the American Dairy Science Association ®.