Effect of carbon dioxide under high pressure on the survival of cheese starter cultures

Journal of Food Protection

Volumn 63, Issue 6, 2000, Pages 758-762

  Van Hekken, Diane L ^a   Rajkowski, Kathleen T ^a   Tomasula, Peggy M ^a   Tunick, Michael H ^a   Holsinger, Virginia H ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; CASEIN; CHEESEMAKING; COLONY FORMING UNIT; CURD; HIGH PRESSURE; LACTIC ACID; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS LACTIS; MILK; PH; PRECIPITATION; SPARGING; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; SURVIVAL; WHEY;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 0034042052     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.6.758     Document Type: Article

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