Use of Galactose-Fermenting Streptococcus thermophilus in the Manufacture of Swiss, Mozzarella, and Short-Method Cheddar Cheese-Reference-Cited by-同舟云学术

Use of Galactose-Fermenting Streptococcus thermophilus in the Manufacture of Swiss, Mozzarella, and Short-Method Cheddar Cheese

Published:1986-01 Issue:1 Volume:69 Page:1-8
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hutkins R.,Halambeck S.M.,Morris H.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference26 articles.

1. Use of thermophilic lactic starters in the dairy industry;Auclair;Antonie Leeuwenhoek J. Microbiol.,1983

2. Identification of compounds causing symbiotic growth of Streptococcus thermophilus and Lactobacillus bulgaricus in milk;Bautista;J. Dairy Res.,1966

3. A new method for Cheddar cheese manufacture;Czulak;Aust. Dairy Rev.,1954

4. Fermentation studies on thermoduric starters used in high-temperature Cheddar cheese manufacture;Dawson;Aust. J. Dairy Technol.,1958

5. Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus;Driessen;Neth. Milk Dairy J.,1982

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