Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis

✍ Scribed by A. Daigle; D. Roy; G. Bélanger; J.C. Vuillemard

• Book ID: 117978905
• Publisher: American Dairy Science Association
• Year: 1999
• Tongue: English
• Weight: 189 KB
• Volume: 82
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(99)75330-0