Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference37 articles.
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3. Lactose, lactic acid and mineral equilibria in Cheddar cheese manufacture;Czulak;Journal of Dairy Research,1969
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