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We present here the results of an exploration of the bacteriophage content of dairy wheys collected from milk plants localized in various regions of Poland. Thirty-three whey samples from 17 regions were analyzed and found to contain phages active against L. lactis strains. High phage titer in all whey samples suggested phage-induced lysis to be the main cause of fermentation failures. In total, over...
Apossibilityofincreaseofpotassiumcontent in ripening cheeseswasinvestigated.Cheeses were brined in a mixture of NaClandKCl (1:1). It was observed that 3 - fold of potassium contentincreasein Jeziorański cheese and 7 - fold in Tylsit cheesedidnotinfluencecheesesrip- ening process and their organoleptic characteristics.
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