Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremoris-Reference-Cited by-同舟云学术

Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremoris

Published:1986-12 Issue:12 Volume:69 Page:2975-2981
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Oberg C.J.,Davis L.H.,Richardson G.H.,Ernstrom C.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference28 articles.

1. The metabolism of pyruvate and citrate in the thermoduric cheese starter Streptococcus faecium (Streptococcus durans);Coventry;Aust. J. Dairy Technol.,1978

2. Making Cheddar cheese at high temperatures with normal starters;Dawson;Aust. J. Dairy Technol.,1960

3. Preparation of Cheddar cheese at elevated temperatures;Flanagan;J. Dairy Sci.,1986

4. Effects of antibiotics on proteinase-positive and proteinase-negative variants of Streptococcus cremoris;Hafez;J. Dairy Sci.,1985

5. Increasing the capacity of the bulk culture tank;Heap;N. Z. J. Dairy Sci. Technol.,1984

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