Abstract
Lac- mutants were isolated from two strains of Streptococcus lactis and were studied for their cheese making properties, chemical and microbiological properties during ripening, for the accelerated ripening and flavour enhancement of Cheddar cheese.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Kim, H.U., Choi, C.K., Yoo, J.H. (1986). Studies on The Ripening of Cheddar Cheese Made with Streptococcus lactis Lactose-Negative Mutants. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_49
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DOI: https://doi.org/10.1007/978-94-009-3733-8_49
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
eBook Packages: Springer Book Archive