Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

International Dairy Journal

Volumn 19, Issue 11, 2009, Pages 669-674

  Champagne, C P ^a   Gagnon, D ^b   St Gelais, D ^a   Vuillemard, J C ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b LAVAL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BIOMASS LEVELS; CELL-FREE; CHEDDAR CHEESE; COLONY FORMING UNITS; FERMENTATION PROCESS; LACTIS STRAIN; LACTOCOCCUS LACTIS; MIXED CULTURES; STREPTOCOCCUS THERMOPHILUS; STREPTOCOCCUS THERMOPHILUS STRAINS; THERMOPHILUS; VIABLE COUNT;

BIOMASS; CELL MEMBRANES; FERMENTATION; STRAIN;

CELL CULTURE;

LACTOCOCCUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 69349101693     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.06.002     Document Type: Article

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