Biochemical Studies on the Manufacturing of Roquefort Type Cheese
نویسندگان
چکیده
منابع مشابه
Bacterial Flora of Roquefort Cheese
It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid development of the lactic-acid bacterium Streptococcus lacticu...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1963
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.34.349