The Production, Application and Action of Lactic Cheese Starter Cultures

Technology of Cheesemaking: Second Edition

Volumn , Issue , 2010, Pages 166-192

  Hoier E ^a   Janzen, T ^a   Rattray, F ^a   Sorensen K ^a   Borsting M W ^a   Brockmann, E ^a   Johansen, E ^a  

^a CHR HANSEN A S   (Denmark)

Author keywords

Cheese good carrier; LAB used in cheese industry mesophilic group, thermophilic group; Lactic acid bacteria (LAB) spontaneous acidification; Numerous cheeses cheddar, gouda, mozzarella; Production of cheese complex interaction; Production, application, action lactic cheese starter cultures; Starter culture cheesemaking; Starter culture developing flavour, aroma, texture, eye formation

Indexed keywords

EID: 79954423271     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444323740.ch5     Document Type: Chapter

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