Studies on Starter Metabolism. II. The Influence of Heating Milk on the Subsequent Response of Starter Cultures-Reference-Cited by-同舟云学术

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Studies on Starter Metabolism. II. The Influence of Heating Milk on the Subsequent Response of Starter Cultures

Published:1957-09 Issue:9 Volume:40 Page:1053-1061
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Greene V.W.,Jezeski J.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference17 articles.

1. Dairy Cultures—Factors Influencing Growth and Acid Production;Babel;Purdue Agr. Expt. Sta., Bull.,1952

2. Influence of Milk on the Starter Made from It. Iowa Agr;Baker;Expt. Sta., Research Bull.,1926

3. L’influence des Differentes Temperatures de Pasteurization du Lait surla Developpement des Microbes Acido-Lactiques du Type S. lactis et B. casei;Bogdonoff;Lait,1933

4. Present-Day Problems in Cheesemaking;Davis;Dairy Inds.,1940

5. Ueber die Bakterienvernichtenden Eigenschaften der Milch;Fokker;Fortschr. Med.,1890

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2. Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield;International Dairy Journal;2021-03

3. Background to manufacturing practice;Tamime and Robinson's Yoghurt;2007

4. Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk;LWT - Food Science and Technology;2003-08

5. Starter cultures;Cheesemaking Practice;1998

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