The role of lactic acid bacteria in accelerated cheese ripening

• 1 September 1993
• journal article
• Published by Wiley in FEMS Microbiology Reviews
• Vol. 12  (1-3) , 239-251
• https://doi.org/10.1016/0168-6445(93)90066-i

Abstract

Keywords

• ACCELERATION OF CHEESE RIPENING
• LACTOCOCCUS
• LACTOBACILLUS
• ENZYMES
• ATTENUATED CELLS