Occurrence of Micrococci in Cheddar Cheese Made from Raw and from Pasteurized Milk-Reference-Cited by-同舟云学术

Occurrence of Micrococci in Cheddar Cheese Made from Raw and from Pasteurized Milk

Published:1950-02 Issue:2 Volume:33 Page:107-114
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Alford John A.,Frazier W.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. Bergey's Manual of Determinative Bacteriology;Breed,1948

2. Bacteria Concerned in the Production of Characteristic Flavor in Cheese of the Cheddar Type;Evans;J. Agr. Research,1914

3. Über der säure-labbildenden Bakterien der Milch;Gorini;Landw. Jahrb. Schweiz.,1902

4. Hastings, E. G., Evans, A. C, and Hart, E. B. Studies on the Factors Concerned in the Ripening of Cheddar Cheese. Wis. Agr. Expt. Sta. Research Bull. 25. 1912.

5. Hucker, G. J. Studies on the Coccaceae. II. A Study of the General Characters of the Micrococci. N. Y. (Geneva) Agr. Expt. Sta. Tech. Bull. 100. 1924.

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