Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation

Journal of Dairy Science

Volumn 91, Issue 8, 2008, Pages 2967-2980

  Agarwal, S ^a   Powers, J R ^a   Swanson, B G ^a   Chen, S ^a   Clark, S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Calcium lactate crystal; Cheddar cheese; Salt to moisture ratio; Starter culture

Indexed keywords

EID: 49749092705     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1101     Document Type: Article

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