共 50 条
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- [3] STARTER CULTURES FOR CHEDDAR CHEESEJOURNAL OF MILK AND FOOD TECHNOLOGY, 1967, 30 (08): : 247 - +VEDAMUTHU, ERREINBOLD, GW
- [4] NITROGEN DISTRIBUTION IN CHEDDAR CHEESE AS RELATED TO BITTERNESS AND STRAIN OF STARTER CULTUREJOURNAL OF DAIRY SCIENCE, 1960, 43 (06) : 862 - 862EMMONS, DBMCGUGAN, WAELLIOTT, JA
- [5] BITTERNESS DEVELOPMENT IN CHEDDAR CHEESE - EFFECT OF THE LEVEL OF STARTER PROTEINASENEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1980, 15 (02): : 131 - 141MILLS, OETHOMAS, TD
- [6] EFFECT OF STRAIN OF STARTER CULTURE AND OF MANUFACTURING PROCEDURE ON BITTERNESS AND PROTEIN BREAKDOWN IN CHEDDAR CHEESEJOURNAL OF DAIRY SCIENCE, 1962, 45 (03) : 332 - &EMMONS, DBELLIOTT, JAMCGUGAN, WA
- [7] Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheeseINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2007, 42 (08): : 930 - 938Hayaloglu, A. A.
- [8] Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starterJOURNAL OF DAIRY SCIENCE, 2013, 96 (07) : 4212 - 4222Broadbent, J. R.Brighton, C.McMahon, D. J.Farkye, N. Y.Johnson, M. E.Steele, J. L.
- [9] Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificitiesJOURNAL OF DAIRY SCIENCE, 1998, 81 (02) : 327 - 337Broadbent, JRStrickland, MWeimer, BCJohnson, MESteele, JL
- [10] PROPERTIES OF SINGLE-STRAIN CHEESE STARTER BACTERIA GROWN IN DIFFUSION CULTUREJOURNAL OF DAIRY RESEARCH, 1980, 47 (01) : 141 - 150OSBORNE, RJWBROWN, JV