Affiliation:
1. Department of Food Science and Industries University of Wisconsin, Madison
Abstract
Dieldrin as a natural contaminant or as artificial contaminant in milks used for Cheddar cheese manufacture reduced acid development when both a commercial mixed strain culture and cultures of Streptococcus lactis II, Streptococcus cremoris and Streptococcus lactis var. diacetilactis were used. This reduction in acid development in the two lots of cheese made with a mixed strain culture was still evident when the pH values were determined ater aging for 10 weeks.
Publisher
International Association for Food Protection
Cited by
9 articles.
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