✦ LIBER ✦

Optimum Growth Parameters of Lactic Streptococci used for the Production of Concentrated Cheese Starter Cultures

✍ Scribed by Cogan, T. M. ;Buckley, D. J. ;Condon, S.

Book ID: 114733867
Publisher: Wiley (Blackwell Publishing)
Year: 1971
Tongue: English
Weight: 343 KB
Volume: 34
Category: Article
ISSN: 0021-8847
DOI: 10.1111/j.1365-2672.1971.tb02299.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Growth kinetics of several lactic bacter

Growth kinetics of several lactic bacteria useful as starter for ewe's cheese production

✍ J. C. Olivares; B. Rua; I. Susaeta; P. Aldamiz-Echevarria 📂 Article 📅 1993 🏛 Springer Netherlands 🌐 English ⚖ 270 KB

The growth kinetics in batch culture of 6 strains, potentially useful as starter cultures for ewe's cheese-making, has been analysed. Under the experimental conditions used a high conversion of carbohydrates into lactic acid was achieved. The production of lactic acid can be-used as an indirect biom

The lactic acid microflora of natural wh

The lactic acid microflora of natural whey starters used in Argentina for hard cheese production

✍ J.A. Reinheimer; A. Quiberoni; P. Tailliez; A.G. Binetti; V.B. Suárez 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 712 KB

THE MANUFACTURE AND USE OF STARTERS FOR

THE MANUFACTURE AND USE OF STARTERS FOR THE DAIRY INDUSTRY: CHARACTERISTICS AND USE OF STARTERS FOR THE MANUFACTURE OF YOGHURT, COTTAGE CHEESE, CULTURED BUTTERMILK AND OTHER FERMENTED PRODUCTS

✍ J. F. GORDON; NORAH SHAPTON 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 702 KB