SEASONAL VARIATION IN CHEESE STARTER ACTIVITY
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1951.tb01988.x/fullpdf
Reference4 articles.
1. Cheese ripening studies. The influence of yeast extract on the types of streptococci found in starters;Eagles;Canad. J. Res.,1936
2. Variations in the coagulation and proteolysis of milk by Streptococcus lactis;Harriman;J. Dairy Sci.,1931
3. Nutrition of Streptococcus lactis;Niven;J. Bact.,1944
4. The “activity” of cheese starters;Storrs;Proc. 12th int. Dairy Congress, Stockholm,1949
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1. Use of Agglutination-Sensitive Bulk Starters in the Manufacture of Stirred Curd Cheese;Journal of Dairy Science;1998-03
2. Factors Inhibiting and Stimulating Bacterial Growth in Milk: An Historical Perspective;Advances in Applied Microbiology;1995
3. Culture Agglutination as Affected by Homogenization of Skim Milk;Journal of Dairy Science;1992-12
4. Lactic Bulk Starter Homogenization Affects Culture Agglutination;Journal of Food Science;1992-09
5. Compounds Affecting Streptococcus agalactiae Growth in Milk;Journal of Dairy Science;1974-07
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