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Journal of Dairy Science Vol. 60 No. 10 1527-1531
© 1977 by American Dairy Science Association ®
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Lactic Bulk Culture System Utilizing Whey-Based Bacteriophage Inhibitory Medium and pH Control. IV. Applicability to Italian and Swiss Cheese Cultures1

K. P. Reddy and G. H. Richardson

Department of Nutrition and Food Sciences, Utah State University, Logan 84322

ABSTRACT

One Lactobacillus and four Streptococcus strains used in Swiss and Italian cheese cultures demonstrated superior acid producing activity in pH-controlled bacteriophage-resistant sweet whey medium. The Streptococcus cultures, challenged with bacteriophage, produced acid more actively in the medium than in conventional nonfat dry milk medium when both were under pH control.

FOOTNOTES

1 Contribution from the Utah Agricultural Experiment Station 2033. Approved by the director.






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Copyright © 1977 by the American Dairy Science Association ®.