The Heat Resistance of Lactobacilli found in American Cheddar Cheese

Slatter, W.L.; Halvorson, H. O.

doi:10.3168/jds.s0022-0302(47)92343-6

Cited by 9 publications

(2 citation statements)

References 14 publications

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“…By Christmas Eve, seventy-eight cases, including hundreds of pieces of the Ionic Monument and nine cases with the Harpy Tomb frieze and animal slabs from the city walls of Xanthus, had arrived via Malta at the British Museum. 65 Public and critical acclaim for the Ionic Monument and the Harpy Tomb enabled the trustees to procure government authority to resume operations at Xanthus on an even larger scale, 'with a view to discover, as well portions wanting to the Sculptures already brought to the museum, as any other Marbles which it may be desirable to remove to England '. 66 The main justification for further acquisitions was that the sculptures illustrated the history of Greek art.…”

Section: Vmentioning

confidence: 99%

The British State and the Anglo-French Wars Over Antiquities, 1798–1858

Hoock

2007

Hist. J.

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This article seeks to contribute to a revisionist account of the role of the British state and the nation in building the British Museum's early antique collections. Traditionally, there has been a perception that, in contrast especially to France, the British national collections of antiquities were formed primarily by private individuals donating objects, while the state looked on with indifference, or, at best, occasionally bought antiquities on the cheap from enterprising travellers or diplomats. Yet, the scale and quality of the British Museum's collections owe much to the power and reach of the British military and imperial state. The harnessing of political, diplomatic, and military resources to archaeological work, the dovetailing of private and public efforts, and a strong element of international, especially Anglo-French, competition added up to a substantial programme of public patronage. This is easily ignored by approaches that only consider (continental European) ideal types of public patronage, such as Napoleon's Egyptian Commission on the Sciences and Arts. The article sketches the chronological and geographical unfolding of state-supported archaeological activities around the Mediterranean and the Near East, and considers the connections between archaeology and diplomacy, the different modes of collection building, and the origins of debates about preservation and spoliation.

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Section: Vmentioning

confidence: 99%

The British State and the Anglo-French Wars Over Antiquities, 1798–1858

Hoock

2007

Hist. J.

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“…The heat resistance of-lactobacilli from cheese has been studied by Slatter and Halvorson (1947) and Bassett and Slatter (1953) without reporting any similar wide variation in resistance among closely related strains. White (1953), studying the variations in heat resistance of a culture of Streptococcus faecalis in different stages of its life cycle, found that survivor curves of young cultures often show a change in slope in the middle of such curves.…”

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Thermal Tolerance Studies on the Heterofermentative Lactobacilli That Cause Greening of Cured Meat Products1

Niven¹,

Buettner²,

Evans³

1954

Applied Microbiology

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542. The surface microplora of Stilton cheese—normal and slip-coat

Brindley

1954

Journal of Dairy Research

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Coat formation in Stilton cheese is started 5–10 days after manufacture by scraping the surface to fill in crevices and to smooth the coat. Normally the cheese, when ready for scraping, is firm at the surface, greasy to the touch and smells like ripe pears. In some dairies, however, an abnormal condition known as “slip-coat” may be apparent at the scraping stage. The cheese is not firm to the exterior, but has a layer of softened material ½–¾ in deep resembling a partially drained cream cheese. The texture is flaky, whereas in the scrapings from the surface of a normal cheese the texture is granular. Patches of grey, or, less commonly, yellow or brown discoloration, may be formed at the surface of slip-coat cheese.

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The Heat Resistance of Lactobacilli found in American Cheddar Cheese

Cited by 9 publications

References 14 publications

The British State and the Anglo-French Wars Over Antiquities, 1798–1858

The British State and the Anglo-French Wars Over Antiquities, 1798–1858

Thermal Tolerance Studies on the Heterofermentative Lactobacilli That Cause Greening of Cured Meat Products1

542. The surface microplora of Stilton cheese—normal and slip-coat

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