Summary Several cultures of L. citrovorum were isolated from Cheddar cheese showing slit openness. Two separate commercial cheese cultures of different origin produced the defect quite distinctly at ripening temperatures of 50 and 58° F. With a single-strain S. lactis (712) culture, it was possible to make cheese with little or no evidence of the defect. However, when S. lactis (712) was used in conjunction with an isolated strain of L. citrovorum (4) the defect was very pronounced.
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Overcast et al. (1952) studied this question.
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