HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Golding, N. S. Search for Related Content PubMed Articles by Golding, N. S.

Some Factors Affecting the Growth of Certain Strains of P. Roqueforti Blue Mold. II

University of British Columbia, Vancouver, Canada

ABSTRACT

The result of the work recorded in this paper, showing the retarding effect of salt on the media defined, would suggest that salt concentrations, as usually found in Roquefort cheese, may retard but not inhibit the growth of the mold of either strain.

With Wensleydale cheese, where the percentage of salt in the cheese is lower, the salt would not be expected to be an important inhibiting factor.

The failure of culture 16 to grow as well as culture 1 in Wensleydale cheese must be accounted for by other factors than salt.

¹ Thanks are tendered to the Department of Dairying of the Iowa State College, U. S. A., and to the Department of Dairying of the University of British Columbia for facilities granted and assistance given.