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pro vyhledávání: '"Sophie Overbeck"'
Autor:
Rhitika Poudel, Randall K. Thunell, Craig J. Oberg, Sophie Overbeck, Michael Lefevre, Taylor S. Oberg, Donald. J. McMahon
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 3, Pp 2069-2081 (2022)
ABSTRACT: Traditionally, starter cultures for Cheddar cheese are combinations of Lactococcus lactis and Lactococcus cremoris. Our goal was to compare growth and survival of individual strains during cheesemaking, and after salting and pressing. Cultu
Externí odkaz:
https://doaj.org/article/825b02ee1a04478b9ac33640f61fe0f3
