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Two cases of “slowness” in cheesemaking are reported in which the trouble was eliminated by changing the source of the starter. Attempts to isolate either bacteriophage or “non-acid” organisms failed. Abnormal milk had no effect on the rates of acid production when compared with control normal milk. A fall in the acidity of the whey draining from the cooler was observed. The inability of certain strains of streptococci to grow at scalding temperatures appears to be one cause of “slowness” in cheesemaking.
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Harrison et al. (1941) studied this question.
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