The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. III. Variation in Growth-Promoting Properties of Fresh Whole Milks

摘要: Summary Analysis of individual cow samples milk indicated variation in peptide content. Rate acid production by mixed strain commercial cultures and strains lactic streptococci, most instances, increased with increase the content milks from cows. Different varied somewhat their response to milk. The appeared exert greater effect on rate growth streptococci than protein No significant difference was apparent between Jersey Holstein which fat removed. correlation poor a number mastitic animals those early or late stages lactation.