A study of factors affecting the activity of lactic acid-producing cultures in cheesemaking

Crawford, Robert John Monteith (1960) A study of factors affecting the activity of lactic acid-producing cultures in cheesemaking. PhD thesis, University of Glasgow.

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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. An investigation into the most suitable temperature for the daily transfer of starters was made. It was clearly demonstrated that of four temperatures tested viz. 20, 22, 30 and 37

Item Type: Thesis (PhD)
Qualification Level: Doctoral
Additional Information: Adviser: J W Howie
Keywords: Food science
Date of Award: 1960
Depositing User: Enlighten Team
Unique ID: glathesis:1960-72912
Copyright: Copyright of this thesis is held by the author.
Date Deposited: 11 Jun 2019 11:06
Last Modified: 11 Jun 2019 11:06
URI: https://theses.gla.ac.uk/id/eprint/72912

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