Influence of Salt on the Development of Acid by Lactic Starters in Skimmilk and in Curd Submerged in Brine
Open Access
- 1 February 1961
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 44 (2) , 243-248
- https://doi.org/10.3168/jds.s0022-0302(61)89729-4
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A Fully Mechanized Method for the Manufacture of Cheddar CheeseJournal of Dairy Science, 1958
- An Activity Test for Cheddar and Cottage Cheese StartersJournal of Dairy Science, 1950
- SALT MIGRATION IN CHEDDAR CHEESE CURD AND ITS EFFECT ON MOISTURE CONTENT, PH, AND BACTERIAL CONTENT1Journal of Food Science, 1944
- 135. Studies on the Chemistry of Cheddar Cheese makingJournal of Dairy Research, 1936
- 70. The Effect of Common Salt on the Growth of Lactic Streptococci in MilkJournal of Dairy Research, 1933