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Journal of Dairy Science Vol. 66 No. 11 2287-2289
© 1983 by American Dairy Science Association ®
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Temperature Sensitivities of Proteinase Negative Variants of Lactic Streptococci1

M. S. Shelaih2, A.Y.E. Gamay, S. L. Wright and G. H. Richardson

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

ABSTRACT

Performance of 2 and 8% inocula of proteinase positive and proteinase negative lactic cultures were studied in reconstituted nonfat dry milk at 32 to 42°C. Proteinase-positive organisms doubled more rapidly and produced more lactic acid per cell at all temperatures. With increased inoculum, however, the proteinase negative cells collectively produced more acid at higher temperatures, thus making them usable at high cheese-making temperatures.

FOOTNOTES

1 Contribution number 2794 of the Utah Agriculture Experiment Station. Approved by the Director.

2 Visiting scientist from University of Cairo, Cairo, Egypt.






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Copyright © 1983 by the American Dairy Science Association ®.