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Copyright of Al-Anbar Journal of Veterinary Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lactococcus lactis subsp lactis and Lactococcus lactis subsp. cremoris were isolated and identified from soft white cheese and Medford cheese. The isolates grow within a temperature range of 10-45 C and sodium chloride concentration up to 5%. Lac. lactis subsp. lactis resisted pasteurization (63 C for 30 min) and a heat treatment at 65 C for 15 min. Lac. lactis subsp. cremoris could grow at a sugar concentration up to 25%. The two isolates (1:1) were used as a starter for Cheddar cheese making at a percentage of 0.5% which proved a high efficiency that was noticed from fast developed acidity and no bitterness in ripened cheese, even though, they showed high photolytic activity that helped accelerating cheese ripening. [ABSTRACT FROM AUTHOR]