Influence of Nonstarter Bacteria on Calcium Lactate Crystallization on the Surface of Cheddar Cheese
Open Access
- 1 May 1990
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 73 (5) , 1145-1149
- https://doi.org/10.3168/jds.s0022-0302(90)78775-9
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of Processing Variables on the Formation of Calcium Lactate Crystals on Cheddar CheeseJournal of Dairy Science, 1988
- Determination of Lactic Acid in Cheddar Cheese and Calcium Lactate CrystalsJournal of Dairy Science, 1986
- Decayed Lactic Bacteria – A Possible Source of Crystallization Nuclei in CheeseJournal of Dairy Science, 1980
- Untersuchungen zur Entstehung von Dl-Milchsäure bei Lactobacillen und Charakterisierung einer Milchsäureracemase bei einigen Arten der Untergattung StreptobacteriumArchiv für Mikrobiologie, 1973
- Purification and Properties of Lactate Racemase from Lactobacillus sakeThe Journal of Biochemistry, 1968