Importance de la protéolyse du lait sur la croissance des bactéries lactiques. Utilisation d'une souche de microcoque caséolytique en vue de la maturation et de la transformation du lait en fromagerie de gruyère

Abstract - The important effect of the proteolysis of milk upon the growth of lactic bacteria. Using a strain of caseolytic micrococcus for the maturation and transformation of milk into " Gruyere " cheese (or Swiss cheese)
>A relation is first established between the degree of proteolysis of milk as it is being made and the growth of the mesophyllie lactic bacteria provided as leaven. The most proteolysed milks are those which went through a maturation at the T° of 15°-16° C (or 60°-62° F) for 12 hours.
On the contrary, milk chilled on the farm is altered in a very small way.
A short proteolysis of milk with the use of a strain of caseolytic micrococcus releases peptide-like stimulating substances which can be compared with those released during traditional maturation. Now the use of such a strain for the purpose of maturing and transforming milk into Swiss (or Gruyere) cheese is being experimented and put to torial on a semi-industrial scale