Causes and control of early gas production in cheddar cheese

International Journal of Dairy Technology

Volumn 53, Issue 2, 2000, Pages 63-68

  Michael A Mullan, W ^a,b  

^a Loughry College   (United Kingdom)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 17144383311     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2000.tb02660.x     Document Type: Article

References (3)

1. Prentice G A and Brown J V (1983). The microbiology of Cheddar cheese manufacture. Dairy Industries International 48(7) 23-26.
2. Billie P G, Mullan W M A and Espie W E (1985). Observations on the effectiveness of agar media for the enumeration of leuconostocs from cheese and starter cultures. Irish Journal of Food Science and Technology 9 78 [abstract].
3. Billie P G, Espie W E and Mullan W M A (1992). Evaluation of media for the isolation of leuconostocs from fermented products. Milchwissenschaft 47 637-640.