JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 50 No. 6 820-823
© 1967 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Park, H. S.
Right arrow Articles by Hammond, E. G.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Park, H. S.
Right arrow Articles by Hammond, E. G.

Role of Propionibacteria in Split Defect of Swiss Cheese1

H. S. Park2, G. W. Reinbold and E. G. Hammond

Department of Dairy and Food Industry, Iowa State University, Ames

ABSTRACT

Swiss cheese was manufactured with single strains of Propionibacterium shermanii and Propionibacterium arabinosum. These strains grew well and poorly, respectively, at 7.2 C, a temperature at which Swiss cheese is often stored commercially. Cheese made with the P. shermanii strain showed a much greater tendency to split and had a larger eye volume than cheese made with P. arabinosum. It was not possible to relate the greater tendency to splitting with greater gas production or proteolysis by the P. shermanii.

FOOTNOTES

1 Journal Paper no. J-5560 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1188. Supported in part by a grant from the National Dairy Products Corporation.

2 Present address: Sealtest Foods, Milwaukee, Wisconsin.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1967 by the American Dairy Science Association ®.