Microbial profile of Gouda cheese during ripening in two independent chambers - a short report

Polish Journal of Food and Nutrition Sciences

Volumn 62, Issue 3, 2012, Pages 179-184

  Kołakowski, Piotr ^a   Podolak, Richard ^b   Kowalska, Marta ^a  

^a Danisco Biolacta   (Poland)

^b Grocery Manufacturers Association   (United States)

Author keywords

Cheese ripening; Gouda cheese; NSLAB; Starter lactic acid bacteria; Yeast

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 84864381991     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-012-0051-y     Document Type: Article

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