The Yeast in the Surface Smear of Brick Cheese
Open Access
- 1 May 1949
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 32 (5) , 475-476
- https://doi.org/10.3168/jds.s0022-0302(49)92067-6
Abstract
The yeasts (Mycoderma spp.) of the surface smear of brick cheese favor the succeeding growth of Bacterium linens by reducing the acidity of the smear and by furnishing accessory growth substances.This publication has 1 reference indexed in Scilit:
- The “Smear” of Brick Cheese and its Relation to Flavor DevelopmentJournal of Dairy Science, 1945