Streptococcus thermophilus in Cheddar cheese - Production and fate of galactose

Journal of Dairy Research

Volumn 68, Issue 2, 2001, Pages 317-325

  Michel, V ^a   Martley, F G ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Cheddar cheese; Cheese ripening; Galactose; Streptococcus thermophilus

Indexed keywords

ACID; CHEDDAR CHEESE; CHEESE RIPENING; COLONY FORMING UNIT; COOKING; DAIRY INDUSTRY; FOOD CONTAMINATION; GALACTOSE; MICROBIAL CONTAMINATION; PRODUCTION; STARTER CULTURE; TEMPERATURE;

CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GALACTOSE; LACTOCOCCUS LACTIS; STREPTOCOCCUS; TEMPERATURE; TIME FACTORS;

LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; STREPTOCOCCUS THERMOPHILUS;

EID: 0034913147     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029901004812     Document Type: Article

References (18)

1. Selection of strains of Str. thermophilus for the manufacture of stabilised soft cheeses
2. Factors affecting non-enzymatic browning of process cheese
3. Growth of thermoresistant streptococci and deposition of milk constituents on plates of heat exchangers during long operating times
4. The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on Cheddar cheese ripening
5. Cheese cultures adapted to specific technologies
6. Growth of thermoresistant streptococci in cheese milk pasteurisers. 3. Specific bacterial flora and its effect on cheese quality
7. Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)
8. Temperature sensitivities of thermophilic starter strains
9. Interactions between non-starter microorganisms during cheese manufacture and ripening
10. Pinkish colouration in Cheddar cheese-description and factors contributing to its formation
11. Isolation of galactose-fermenting thermophilic cultures and their use in manufacture of low-browning Mozzarella cheese
12. Utilisation of carbohydrate in "Short Method" Cheddar cheese by mesophilic starters
13. Mix and match
14. Galactose fermentation by Streptococcus thermophilus and Streptococcus cremoris: Pathways, products and regulation
15. Metabolism of Streptococcus thermophilus. 1. Utilization of lactose, glucose and galactose
16. Metabolism of Streptococcus thermophilus. 3. Influence on the level of bacterial metabolites in Cheddar cheese
17. Swiss-type cheese. II. The role of thermophilic lactobacilli in sugar fermentation