Effect of Milk Inoculation with Bacteriocin-Producing Lactic Acid Bacteria on a Lactobacillus helveticus Adjunct Cheese Culture
Author:
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Link
http://jfoodprotection.org/doi/pdf/10.4315/0362-028X-68.5.1026
Reference30 articles.
1. Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese
2. Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins
3. Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese
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