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Bacteriology. Experimental cheesemaking

, : Bacteriology. Experimental cheesemaking. Landwirtschaftliches Jahrbuch der Schweiz 93(3/4): 536-539; 541-544

(Continued from preceding abstr.) Study of characteristics of various mixed cultures of lactic acid bacteria. Development of new techniques for producing and preserving lactic acid bacteria cultures. Production of CO2 in cheese.Cheesemaking experiments with various types of lactic acid bacteria starters (Emmental, Gruyere and Raclette cheese). Effects of the individual stages in manufacture on the quality of Emmental and Gruyere cheese.


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