Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature

Journal of Dairy Science

Volumn 91, Issue 8, 2008, Pages 2947-2959

  Kocaoglu Vurma, N A ^a   Harper, W J ^a   Drake, M A ^b   Courtney, P D ^a,c  

^a OHIO STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c H E B Grocery Company   (United States)

Author keywords

Adjunct culture; Citrate; Lactobacillus casei; Swiss cheese

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; PROPIONIBACTERIUM; STREPTOCOCCUS THERMOPHILUS;

EID: 49749151027     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0592     Document Type: Article

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