Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

✍ Scribed by Broadbent, J.R.; Brighton, C.; McMahon, D.J.; Farkye, N.Y.; Johnson, M.E.; Steele, J.L.

• Book ID: 120930758
• Publisher: American Dairy Science Association
• Year: 2013
• Tongue: English
• Weight: 431 KB
• Volume: 96
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2012-6443