Lactic streptococcal agglutinins [and relation to cottage cheese production]: a review

Lactic streptococcal agglutinins [and relation to cottage cheese production]: a review

Agglutinins that cause clumping and settling of lactic streptococci are reviewed. Evidence defining the role played by agglutinins in sedimentation defects occurring during cottage cheese manufacture is presented. The needs for a fast, simple and reliable agglutination test, and additional research...

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Veröffentlicht in:Journal of food protection 1980-01, Vol.43 (11), p.856-858
Hauptverfasser: Ali Salih, M, Sandine, W.E
Format: Artikel
Sprache:eng
Schlagworte:
dairy products
food composition
food processing
food quality
Streptococcus agalactiae
Streptococcus lactis
Streptococcus pyogenes
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Zusammenfassung:Agglutinins that cause clumping and settling of lactic streptococci are reviewed. Evidence defining the role played by agglutinins in sedimentation defects occurring during cottage cheese manufacture is presented. The needs for a fast, simple and reliable agglutination test, and additional research on the influence of agglutinins on other fermented milk products, are noted.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-43.11.856