Elevated temperature ripening of reduced fat Cheddar made with or without Lacticin 3147-producing starter culture

Journal of Dairy Science

Volumn 82, Issue 1, 1999, Pages 10-22

  Fenelon, M A ^a   Ryan, M P ^a   Rea, M C ^a   Guinee, Tim P ^a,b   Ross, R P ^a   Hill, C ^c   Harrington, D ^a  

^a TEAGASC   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^c NONE

Author keywords

Elevated temperature ripening; Lacticin 3147; Reduced fat Cheddar cheese

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0002696094     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75203-3     Document Type: Article

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