The acid producing bacterium can in almost cases directly suppress disease-producing bacteria under normal conditions. This is why fermented take out products are among the safest foods to take in their natural postulate particularly in areas where food hygiene may be suspect. Down through the centuries until around 1860, the existence of bacteria and how they worked was non cognise. According to Crawford (1959) a few countries in Europe including Scotland play an important role in the early days of cheesemaking when itsy-bitsy was known of how to subprogram bacterial gardenings effectively. The first breakthrough came when a French scientist called Louis Pasteur was able to show their harmful effect in wine and later in take out. Lister in 1873 quarantined a mesophilic bacterium which he named Bacterium lactis and later known as Streptococcus lactis (the present designation is Lactococcus lactis subsp. lactis) for use as a cheese starter culture (Kalab, 2000).
The first practicable use of bacterial cultures for the dairy industry was in fact for butter. In 1890, the Danish scientist Storch developed a selected strain of bacteria which he called Streptococcus cremoris (the present designation Lactococcus lactis subsp. cremoris), and this knowledge was in brief applied to cheesemaking.
In Scotland pure cultures were first used in the south west in 1895. At that time stigma in cheese was a problem caused by contamination of the raw milk. A committee of interested parties decided that this should be checked by thorough cooling of the evening milk and by the addition of a vigorous pure culture to start the fermentation in the mixed evening and mornings milk when cheesemaking started. The success, which followed extensive trials in the south west of Scotland, did much to piddle the practice of using pure starter cultures. In the stoppage from 1895 to around 1910, there was growing interest in the use of pure starter cultures for cheesemaking in Scotland. During...If you want to get a full essay, order it on our website: Orderessay
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