NSLAB in cheddar: A stressful life

Australian Journal of Dairy Technology

Volumn 57, Issue 2, 2002, Pages 107-

  Rouch, D A ^a   Hillier, A J ^a   Britz, M L ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; GROWTH KINETICS; METABOLISM; NUTRITION; PH EFFECTS; PROTEINS; THERMAL EFFECTS;

CHEDDAR CHEESE;

DAIRY PRODUCTS;

EID: 0036054721     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (4)

1. Investigation of the microbial ecology of maturing cheese by PCR and PFGE
2. The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
3. Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese
4. Significance of non-starter lactic acid bacteria in cheddar cheese