The origin of single strain starter culture usage for commercial Cheddar cheesemaking

International Journal of Dairy Technology

Volumn 57, Issue 1, 2004, Pages 53-55

  O'Toole, Desmond K ^a  

^a CITY UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Lactic starter cultures; Origins; Pure lactic starters; Single strain starter cultures; Starter cultures history

Indexed keywords

LACTIC ACID;

AGRICULTURE; BACTERIAL STRAIN; BACTERIUM CULTURE; CHEESE; CHEESEMAKING; FOOD MICROBIOTECHNOLOGY; LACTOCOCCUS LACTIS CREMORIS; NEW ZEALAND; NONHUMAN; PRIORITY JOURNAL; REVIEW;

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS SUBSP. CREMORIS; STREPTOCOCCUS;

EID: 1042268074     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00131.x     Document Type: Review

References (5)

1. Cogan T M and Hill C (1993) Cheese starter cultures. In Fox P F, ed. Cheese: Chemistry, Physics and Microbiology, vol. I, 2nd edn, pp. 193-255. London: Chapman & Hall.
2. Heap H A and Lawrence R C (1988) In Robinson R K, ed. Developments in Food Microbiology, pp. 149-185. London: Elsevier Applied Science.
3. Randell H H and Shelton A B (1931) Starter for cheddar cheese-making. Its preparation and control. The Agricultural Gazette of New South Wales 42 488-492-512.
4. Stanley G (1998) Microbiology of fermented milk products. In Early R, ed. The Technology of Dairy Products, 2nd edn, pp. 50-80. London: Blackie Academic & Professional.
5. Tamine A Y (2002) Microbiology of starter cultures. In Robinson R K, ed. Dairy Microbiology Handbook, 3rd edn, pp. 261-366. New York: Wiley-Interscience.