The isolation of salt-tolerant lactic acid bacteria from ovine and bovine milks for use in the production of nabulsi cheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1998.tb02643.x/fullpdf
Reference17 articles.
1. Miscellaneous white brined cheeses
2. The influence of the casein:fat ratio in sheep's milk on the chemical composition and sensory properties of nabulsi cheese
3. The differential enumeration of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus in yogurt and labneh using an improved whey medium
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