Manufacturing Cottage Cheese with Pairs of Single-Strain Cultures of Lactic Streptococci
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
1. Action of Bacteriophage on Mixed-Strain Starter Cultures. I. Nature and Characteristics of the “Nascent Phenomenon”;Collins;J. Dairy Sci.,1952
2. Action of Bacteriophage on Mixed-Strain Starter Cultures. II. Relation to Acid Production of the Proportion of Resistant Bacteria;Collins;J. Dairy Sci.,1952
3. Action of Bacteriophage on Mixed Strain Cultures. IV. Domination Among Strains of Lactic Streptococci;Collins;Appl. Microbiol.,1955
4. Action of Bacteriophage on Mixed Strain Cultures. V. Similarities Among Strains of Lactic Streptococci in Commercially Used Cultures and Use of a Whey Activity Test for Culture Selection and Rotation;Collins;Appl. Microbiol.,1955
5. A Simple Method for Detecting Inhibitory Substances in Milk;Collins;Milk Prod. J.,1957
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Cottage Cheese by Ultrafiltration;Journal of Dairy Science;1978-05
2. Section B. Cheese and butter starters;Journal of Dairy Research;1963-10
3. Behavior and Use of Lactic Streptococci and Their Bacteriophages;Journal of Dairy Science;1962-04
4. Domination among Strains of Lactic Streptococci with Attention to Antibiotic Production;Applied Microbiology;1961-05
5. DOMINATION AMONG STRAINS OF LACTIC STREPTOCOCCI WITH ATTENTION TO ANTIBIOTIC PRODUCTION;APPL MICROBIOL;1961
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