The Presence of Aureomycin in Milk and its Effect on Cheese Making and Starter Activity
Open Access
- 1 January 1952
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 35 (1) , 51-58
- https://doi.org/10.3168/jds.s0022-0302(52)93673-4
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Influence of Penicillin and other Antibiotics on Lactic Streptococci in Starter Cultures used in Cheddar CheesemakingJournal of Dairy Science, 1949
- Penicillin in Relation to Acid Production in Milk by Starter Cultures Used in Cheddar CheesemakingScience, 1949
- 378. The effect of penicillin on lactic streptococciJournal of Dairy Research, 1949