The impact of lactic acid bacteria on cheese flavor
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Molecular Biology,Microbiology
Link
http://academic.oup.com/femsre/article-pdf/7/1-2/131/18142780/7-1-2-131.pdf
Reference114 articles.
1. Influence of salt on lactose fermentation and proteolysis in Cheddar cheese;Thomas;N.Z. J. Dairy Sci. Technol.,1981
2. Role of lactose in Cheddar cheese manufacturing and ripening;Huffman;N.Z. J. Dairy Sci. Technol.,1984
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