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A comparison between the microflora of Herrgård cheese from three different dairies

In English

Författare

Summary, in English

The microflora of Herrgård cheese produced at three dairies was grouped by phenotypical key tests and typed by randomly amplified polymorphic DNA (RAPD). Ten cheeses from the same vat at each dairy were analysed, five after 3 and another five after 6 months of ripening. All cheeses were organoleptically graded as Herrgård after uniform national standards, and only small but characteristic differences were found between cheeses from different dairies. Cheese from two dairies were dominated by a spontaneous secondary microflora of Lactobacillus from 3 months of ripening, while strains from the starter culture still dominated in cheese from the third dairy after 6 months. The Lactobacillus flora from the different dairies were mainly of diverse RAPD types, but of the 24 different RAPD types found, three were isolated from cheese made at two different dairies and two other RAPD types were isolated from cheese from all three dairies. A succession of different RAPD types was shown at one dairy.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2001

Språk

Engelska

Sidor

285-291

Publikation/Tidskrift/Serie

International Dairy Journal

Volym

11

Issue

4-7

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Animal and Dairy Science

Nyckelord

  • Herrgård cheese
  • Lactobacillus
  • NSLAB
  • RAPD-typing

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0958-6946