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Manufacture of Cheddar cheese with proteinase negative lactic cultures


, : Manufacture of Cheddar cheese with proteinase negative lactic cultures. Journal of Dairy Science 67(Suppl. 1): 82 (D83)

Proteinase-negative variants of Streptococcus cremoris could be used exclusively at 2% inoculum for Cheddar cheese manufacture with good acid control and reduced potential for bitter flavour development.

US$29.90


Other references

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