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Understanding The Microbial Population Of Lactococcus Lactis. Subsp. Strains During Cheese Making And Initial Storage, Rhitika Poudel
Understanding The Microbial Population Of Lactococcus Lactis. Subsp. Strains During Cheese Making And Initial Storage, Rhitika Poudel
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Cheddar cheese is manufactured by fermenting milk with lactic acid bacteria added as Lactococcus lactis. The two major subspecies used are lactis and cremoris. Starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana. Cheddar cheese was made in duplicate using two strains of lactis and cremoris. Milled curd was salted with 2.0, 2.4, 2.8, 3.2 and 3.6% salt, pressed for 3 h and stored at 6¬∞C. The curd was sampled during cheese making and after 6d storage. Two different methods of enumeration were employed. One method involved plate counting which only …