A comparison between the microflora of Herrgård cheese from three different dairies

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 285-291

  Antonsson, Martin ^a   Ardö, Ylva ^b   Molin, Göran ^a  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Herrg rd cheese; Lactobacillus; NSLAB; RAPD typing

Indexed keywords

CHEESE RIPENING; CHEESE; COMMUNITY STRUCTURE; DAIRY INDUSTRY; DAY LENGTH; FOOD ANALYSIS; MICROBIAL COMMUNITY; MICROORGANISM SCREENING; RANDOM AMPLIFIED POLYMORPHIC DNA; STARTER CULTURE;

EID: 0034868811     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00058-9     Document Type: Conference Paper

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