Lactic Bulk Starter Homogenization Affects Culture Agglutination
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb11270.x/fullpdf
Reference23 articles.
1. SEASONAL VARIATION IN CHEESE STARTER ACTIVITY
2. Effect of Lactic-Streptococcal Agglutinins in Milk on Curd Formation and Manufacture of Cottage Cheese
3. Reexamination of Fat Globule Clustering and Creaming in Cow Milk
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1. Dairy Starter Cultures;Dairy Microbiology and Biochemistry;2014-07-09
2. The Effect of Homogenized Lactic Cultures on The Development of Proteolysis in Kashar Cheese;Food Science and Technology Research;2007
3. The effect of low pressure-homogenized lactic cultures on the development of proteolysis in cheese slurry;World Journal of Microbiology and Biotechnology;2005-10-12
4. Use of Hydrolyzed Whey Peptide to Inhibit Culture Agglutination;Journal of Dairy Science;2000-06
5. Use of Agglutination-Sensitive Bulk Starters in the Manufacture of Stirred Curd Cheese;Journal of Dairy Science;1998-03
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