Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese

Journal of Dairy Science

Volumn 83, Issue 4, 2000, Pages 620-627

  Bissonnette, F ^a   Labrie, S ^a   Deveau, H ^a   Lamoureux, M ^b   Moineau, S ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Agropur cooperative Canada   (Canada)

Author keywords

Dairy; Lactococcus lactis subsp. cremoris; Phage

Indexed keywords

ARTICLE; BACTERIOPHAGE; CHEESE; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOCOCCUS LACTIS; MICROBIOLOGY; PLASMID; SPECIES DIFFERENCE;

BACTERIOPHAGES; CHEESE; FOOD TECHNOLOGY; LACTOCOCCUS LACTIS; PLASMIDS; SPECIES SPECIFICITY;

EID: 0034168604     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)74921-6     Document Type: Article

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