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Title: A study of factors affecting the activity of lactic acid-producing cultures in cheesemaking
Author: Crawford, Robert John Monteith
Awarding Body: University of Glasgow
Current Institution: University of Glasgow
Date of Award: 1960
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The object of the work described in this thesis was to investigate some of the many factors affecting the activity of the lactic acid-producing steptococci used in cheesemaking. Original work is presented in three sections, two dealing with factors affecting the acid-producing activity and the third, the citrate-utilising activity of bacteria used in cheese manufacture. Section 1 describes the history of cheesemaking with particular reference to the Cheddar and Dunlop Varieties of cheese in relation to this use of preparations of bacteria capable of forming: lactic acid from lactose. Changes in the knowledge, scale and technique of cheese manufacture are commented on and emphasis is placed on the very decisive role of the acid-forming bacteria in modern cheese manufacture following the elimination of the natural acid-producing flora of the milk through increased hygienic production of milk and the pasteurisation of milk in the factory. The development of methods for the control of starter cultures is detailed. Section 2 deals with the several functions performed by starters - preparations of lactic acid bacteria - in cheesemaking. Section 3 relates to the basic fermentation required in cheese manufacture - that of lactose to lactic acid. Section 4 reviews the basis of and methods available for determining the acid-producing ability of starter cultures. Section 5 deals with the bacteriological aspects of the bacteria used in cheese manufacture. Section 6 deals with the effect of the conditions of propagation of starter cultures on their subsequent acid-producing ability.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available