THE MANUFACTURE AND USE OF STARTERS FOR THE DAIRY INDUSTRY: CHARACTERISTICS AND USE OF STARTERS FOR THE MANUFACTURE OF YOGHURT, COTTAGE CHEESE, CULTURED BUTTERMILK AND OTHER FERMENTED PRODUCTS
- 1 January 1977
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 30 (1) , 15-22
- https://doi.org/10.1111/j.1471-0307.1977.tb01160.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- YOGHURT ‐ A REVIEW OF THE PRODUCT AND ITS MANUFACTUREInternational Journal of Dairy Technology, 1975
- YOGURT CULTURESInternational Journal of Dairy Technology, 1973
- THE SELECTION AND USE OF SOME MICRO‐ORGANISMS FOR THE MANUFACTURE OF FERMENTED AND ACIDIFIED MILK PRODUCTSInternational Journal of Dairy Technology, 1970
- A NEW APPROACH TO THE PROBLEM OF PHAGE CONTROL DURING THE PRODUCTION OF COMMERCIAL CHEESE STARTERSInternational Journal of Dairy Technology, 1956
- 295. The problem of bacteriophage in cheese making: Part I. Observations and investigations on slow acid productionJournal of Dairy Research, 1942