Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese

Journal of Dairy Science

Volumn 86, Issue 3, 2003, Pages 719-727

  White, S R ^a,c   Broadbent, J R ^a   Oberg, C J ^b   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

^c Brewster Dairy Inc   (United States)

Author keywords

Crack; Lactic acid bacteria; Moisture; Nonstarter

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HELVETICUS; PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII; PROPIONIBACTERIUM FREUDENRICHII;

CALCIUM; CASEIN; LACTOSE; LIPID; MILK PROTEIN;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEESE; FOOD HANDLING; LACTOBACILLUS; MICROBIOLOGY; PH; PHYSIOLOGY; PROPIONIBACTERIUM;

CALCIUM; CASEINS; CHEESE; ELECTROPHORESIS, CAPILLARY; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOSE; LIPIDS; MILK PROTEINS; PROPIONIBACTERIUM;

EID: 0038315336     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73652-2     Document Type: Article

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