Influence from Raw Milk Flora on Cheese Ripening Studied by Different Treatments of Milk to Model Cheese

LWT

Volumn 33, Issue 7, 2000, Pages 499-505

  Skeie, Siv ^a   Ardö, Ylva ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

biochemical key compounds; Cheese ripening; microfiltration; pasteurization; raw milk flora

Indexed keywords

EID: 0034583876     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0700     Document Type: Article

References (12)

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