Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture

Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture

ABSTRACT: Traditionally, starter cultures for Cheddar cheese are combinations of Lactococcus lactis and Lactococcus cremoris. Our goal was to compare growth and survival of individual strains during cheesemaking, and after salting and pressing. Cultures used were 2 strains of L. lactis (SSM 7605, SS...

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Bibliographic Details
Main Authors: Rhitika Poudel, Randall K. Thunell, Craig J. Oberg, Sophie Overbeck, Michael Lefevre, Taylor S. Oberg, Donald. J. McMahon
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Journal of Dairy Science
Subjects:
microbiology
starter culture
semipermeable
salt
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222000078

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