Influence of Cottage Cheese Starter Organisms on Strength of Curd at Time of Cutting
Open Access
- 1 April 1957
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (4) , 437-438
- https://doi.org/10.3168/jds.s0022-0302(57)94500-9
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Proteolysis by Streptococcus Lactis Grown in Milk with and without Controlled pHJournal of Dairy Science, 1953
- Bacteriology of Butter Cultures: A ReviewJournal of Dairy Science, 1943