Showing papers on "Lactococcus lactis published in 1962"
TL;DR: Findings in goat milk casoinate lead to the question of the relationship between the uptake of strontium versus calcium in the growth of S. lactis and the role of fission products in this process.
Abstract: SOME fission products have been shown to be absorbed within certain micro-organisms in preference to another element in a similar chemical series1,2. Cheddar cheese made from milk containing strontium-89 and calcium-45 has been found to have a slightly greater strontium/calcium ratio in the curd than in the whey3. Twardock et al.4 found a slight preferential binding of strontium over calcium in goat milk casoinate. These findings lead to the question of the relationship between the uptake of strontium versus calcium in the growth of S. lactis.