The Use of Candida Lipolytica Cultures in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk-Reference-Cited by-同舟云学术

The Use of Candida Lipolytica Cultures in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk

Published:1949-12 Issue:12 Volume:32 Page:993-1000
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Parmelee C.E.,Nelson F.E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference14 articles.

1. Babel, F. J., and Hammer, B. W. Iowa Agricultural Experiment Station, Report on Agricultural Research for the year Ending June 30,1942. p. 166. 1942.

2. A study of Methods for the Determination of Acidity in Butterfat;Breazeale;J. Dairy Sci.,1938

3. Collins, M. A. The Action of Lipolytic Bacteria on Some Simple Triglycerides and Some Natural Fats. Unpublished Ph.D. thesis. Iowa State College Library. Ames, Iowa. 1933.

4. The Use of Steapsin in the Manufacture of Blue Cheese;Coulter;J. Dairy Sci.,1939

5. Some Factors Responsible for Variations in the Acid Numbers of the Fat in Cream and in Commercial Butter;Fouts;J. Dairy Sci.,1940

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3. A REVIEW OF THE GENUS CANDIDA;Bacteriological Reviews;1960-12

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