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Effect of midday pasteurizer washing on thermoduric organisms and their progression through Cheddar cheese manufacturing and ripening

Autor: Khilendra Bhanduriya, Laura Mealy, Sanjeev Anand, Lloyd Metzger

Publikováno v: Journal of Dairy Science, Vol 105, Iss 1, Pp 109-122 (2022)

ABSTRACT: Thermoduric bacteria are known to affect the quality of Cheddar cheese, with manifested defects including slits, weak body, and blowing. Thermoduric bacteria are likely to increase in numbers during cheese-making, as in-process conditions a

Externí odkaz: https://doaj.org/article/8a5563cd9c1e4b5ba54bad0d115bb36d

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Effect of midday pasteurizer washing on thermoduric organisms and their progression through Cheddar cheese manufacturing and ripening

Autor: Sanjeev Anand, Lloyd Metzger, Laura Mealy, Khilendra Bhanduriya

Publikováno v: Journal of dairy science. 105(1)

Thermoduric bacteria are known to affect the quality of Cheddar cheese, with manifested defects including slits, weak body, and blowing. Thermoduric bacteria are likely to increase in numbers during cheese-making, as in-process conditions are conduci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bd7d008ca5ddbb6a2603967f3073aae
https://pubmed.ncbi.nlm.nih.gov/34656352

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