Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

✍ Scribed by Doolan, I.A.; Nongonierma, A.B.; Kilcawley, K.N.; Wilkinson, M.G.

• Book ID: 121260828
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 770 KB
• Volume: 34
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2013.07.005