Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds

Lait

Volumn 79, Issue 4, 1999, Pages 385-396

  Eliskases Lechner, Frieda ^a   Ginzinger, Wolfgang ^a   Rohm, Harald ^b   Tschager, Eduard ^a  

^a Fed Res Inst of Alpine Dairying   (Austria)

^b Agricultural University   (Austria)

Author keywords

Bergk se; Microbiology; Organic acid; Pasteurisation; Raw milk flora

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 0033435882     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1999432     Document Type: Article

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