The Use of Steapsin in the Manufacture of Blue Cheese

• 1 July 1939
• journal article
• Published by American Dairy Science Association in Journal of Dairy Science
• Vol. 22  (7) , 521-525
• https://doi.org/10.3168/jds.s0022-0302(39)92908-5

Abstract

Keywords

• BLUE CHEESE
• MANUFACTURE OF BLUE
• USE OF STEAPSIN
• FLAVOR
• NORMAL CHEESE
• RIPENING