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Time in hours (after pumping)

Time in hours (after pumping)

Figure 5-7. Carbohydrate utilization by Streptococcus thermophilus and Lactobacillus helveticus during the Swiss cheese fermentation. The upper pane (A) shows carbohydrate concentrations during twenty-four hours after the curds have been pumped from the vat. The lower panel (B) shows growth of the culture organisms during the same period. Adapted from Giles, et al., 1983 (N.Z. J. Dairy Sci. Technol. 18:117-123) and Turner et al., 1983 (N.Z. J. Dairy Sci. Technol. 18:109-115).

Time in hours (after pumping)

Time in hours (after pumping)

Figure 5-7. Carbohydrate utilization by Streptococcus thermophilus and Lactobacillus helveticus during the Swiss cheese fermentation. The upper pane (A) shows carbohydrate concentrations during twenty-four hours after the curds have been pumped from the vat. The lower panel (B) shows growth of the culture organisms during the same period. Adapted from Giles, et al., 1983 (N.Z. J. Dairy Sci. Technol. 18:117-123) and Turner et al., 1983 (N.Z. J. Dairy Sci. Technol. 18:109-115).

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