SOME THOUGHTS ON CHEESE STARTERS*

Inhibition of bacteria by lactoferrin and other iron-chelating agents

1968 • 313 citations

Bacterial Inhibitors in Milk and other Biological Fluids

1967 • 184 citations

Studies on milk fat globule membranes

1967 • 130 citations

The inhibition of streptococci by lactoperoxidase, thiocyanate and hydrogen peroxide. The effect of the inhibitory system on susceptible and resistant strains of group N streptococci

1966 • 128 citations

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

1967 • 110 citations

Microbial inhibitors in food

1965 • 104 citations

Hydrolysis of fat and protein in small cheeses made under aseptic conditions

1969 • 101 citations

The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour

1963 • 92 citations

Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the Cheese

1969 • 82 citations

Some Organic Sulfur Compounds in Vegetables and Fodder Plants and their Significance in Human Nutrition

1962 • 71 citations

602. Experiments in cheesemaking without starter

1955 • 60 citations

700. Factors influencing the activity of cheese starters. The role of milk peroxidase

1958 • 57 citations

The Adsorption of Phage to Group N Streptococci. The Specificity of Adsorption and the Location of Phage Receptor Substances in Cell-wall and Plasma-membrane Fractions

1968 • 54 citations

Anti-Streptococcal Activity of Lactoperoxidase III.

1962 • 53 citations

Lysogenic Strains of Lactic Streptococci

1949 • 48 citations

Isolation and Properties of a Phage Receptor Substance from the Plasma Membrane of Streptococcus lactis ML 3

1971 • 48 citations

Neutral volatiles in cheddar cheese made aseptically with and without starter culture

1968 • 41 citations

Section B. Cheese and butter starters

1963 • 40 citations

Relationship of the Microflora to the Flavour of Cheddar Cheese

1971 • 36 citations

Making Cheddar cheese on a small scale under controlled bacteriological conditions

1959 • 36 citations

Phage-Associated Lysins Affecting Group N and Group D Streptococci

1965 • 34 citations

Teichoic Acid and the Group Antigen of Lactic Streptococci (Group N)

1963 • 34 citations

The Occurrence of Natural Antibodies to Rumen Bacteria

1969 • 32 citations

The manufacture of ‘normal’ and ‘starter-free’ Cheddar cheese under controlled bacteriological conditions

1964 • 31 citations

Electron Microscopic Study of Membranes and Walls of Bacteria and Changes Occurring During Growth Initiation

1969 • 31 citations

BACTERIOPHAGE IN CHEESE MANUFACTURE

1953 • 29 citations

Studies on the mechanism of adsorption and penetration by bacteriophage

1960 • 29 citations

Phage Receptor Material in Lactobacillus casei Cell Wall

1971 • 27 citations

Group N Streptococcal Phage Lysin

1963 • 26 citations

The inhibition of an RNA bacteriophage by streptomycin, using host bacteria resistant to the antibiotic

1962 • 18 citations

Occurrence of a Common Type Antigen in Streptococci of Groups D and N

1952 • 18 citations

The oxidation of reduced nicotinamide nucleotides by hydrogen peroxide in the presence of lactoperoxidase and thiocyanate, iodide or bromide

1970 • 17 citations

A method of maintaining a reference flora of constant bacteriological composition

1965 • 16 citations

618. Host-phage relationship of cheese starter organisms: I. Interaction of phage races with a strain ofStreptococcus lactisand its lysogenic and resistant derivatives

1956 • 16 citations

668. The influence of cream rising upon the activity of bacteria in heat-treated milk

1957 • 15 citations

Factors influencing the lactic acid-producing properties of streptococci used in the manufacture of Cheddar cheese: II. Observations relating susceptibility with insusceptibility

1959 • 15 citations

Occurrence of variants sensitive to agglutinins and to lactoperoxidase in a lactenin-resistant strain ofStreptococcus lactis

1963 • 14 citations

ADAPTATION OF MASTITIS STREPTOCOCCI TO MILK

1929 • 14 citations

An inducible antibacterial agent produced by a strain ofStreptococcus cremoris

1969 • 14 citations

Characterization of an Intracellular Proteinase of a Slow Acid Producing Mutant of Streptococcus lactis

1971 • 11 citations

The Importance of Bacterial Viruses in Industrial Processes, Especially in the Dairy Industry

1962 • 10 citations

Section B. Recent developments affecting the Cheddar cheese-making process

1966 • 10 citations

Substrate Specificity of the Intracellular Proteinase from a Slow Acid Producing Mutant of Streptococcus lactis

1971 • 9 citations

A new laboratory method for preventing bacteriophage attack on cheese starter streptococci

1964 • 9 citations

A note on the serological typing of some strains of Streptococcus cremoris

1964 • 7 citations

Specificity of Agglutinins in Milk

1958 • 7 citations

Effect of Resistance to Chloramphenicol on Bacteriophage Sensitivity of Group A Streptococci

1967 • 6 citations

Immunological characteristics of lactenins of cow's milk.

1960 • 5 citations

731. Lactobacilli in cheese starter cultures

1958 • 5 citations

Effect of Spermine on Host-Cell Lysis and Reproduction by a Lactic Streptococcal Bacteriophage

1970 • 4 citations

Some bound forms of pantothenic acid in the milk of normal dairy cows

1964 • 4 citations

Effect of Chloramphenicol on Host-Bacteriophage Relationships in the Lactic Streptococci

1970 • 3 citations