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Influence of Copper on the Characteristics of Swiss-Type Cheeses

✍ Scribed by Maurer, L.; Reinbold, G.W.; Hammond, E.G.

Book ID
122913021
Publisher
American Dairy Science Association
Year
1975
Tongue
English
Weight
535 KB
Volume
58
Category
Article
ISSN
0022-0302

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## Abstract A large number of microorganisms, both starter microorganisms and non‐starter lactic acid bacteria originating from the base milk, or from various contamination sources during cheese manufacture, is associated with cheese ripening and the formation of flavour, texture and aroma. Under c