The Bacteriology of Swiss Cheese

• 1 August 1935
• journal article
• Published by American Dairy Science Association in Journal of Dairy Science
• Vol. 18  (8) , 503-510
• https://doi.org/10.3168/jds.s0022-0302(35)93168-x

Abstract

Keywords

• SWISS CHEESE
• PURE CULTURE
• BACTERIOLOGY
• LACTIC ACID FERMENTATION
• PLANT UNDER FACTORY
• MILK
• CULTURE STARTERS
• LACTOBACILLUS