Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties

Journal of Dairy Science

Volumn 81, Issue 3, 1998, Pages 631-638

  Sodini, I ^a   Lagace, L ^a   Lacroix, C ^a,b   Corrieu, G ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Continuous fermentation; Fresh cheese production; Immobilized cells

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS;

EID: 0347028194     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75617-6     Document Type: Article

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