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Effect of penicillin on the formation of some flavour constituents in ripening of pure dairy cultures

, : Effect of penicillin on the formation of some flavour constituents in ripening of pure dairy cultures. XIX International Dairy Congress 1E: 442

Levels of 0.1 IU penicillin/ml in milk inhibited growth and lactic acid production by a mixed cream culture and an Emmental cheese culture. 0.003 IU penicillin/ml inhibited growth of Streptococcus thermophilus, a constituent of the Emmental culture, thus impairing the streptococcus/lactobacillus ratio and, ultimately, cheese quality.


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