SLOW ACID PRODUCTION BY LACTIC CULTURES - A REVIEW

[1] ANDERSON E. B., 1942, Journal of Dairy Research, V13, P58, DOI 10.1017/S0022029900003691

[2] ANDERSON EB, 1949, 12TH P INT DAIR C ST, V2, P432

[3] AUCLAIR J., 1952, LAIT, V31, P121

[4] BABEL FJ, 1954, J DAIRY SCI, V37, P635

[5] STUDIES ON THE SUSCEPTIBILITY OF CERTAIN CHEESE CULTURES TO THE ACTION OF BACTERIOPHAGE [J]. JOURNAL OF DAIRY SCIENCE, 1947, 30 (07) : 507 - 516

[6] FACTORS INFLUENCING ACID PRODUCTION BY CHEESE CULTURES .1. EFFECT OF COOKING TEMPERATURES ON ACID PRODUCTION IN THE MANUFACTURE OF CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1946, 29 (09) : 589 - 596

[7] BABEL FJ, 1952, PURDUE AGR EXPT STA, V573

[8] BAKER MP, 1926, IA AGR EXPT STA RES, V92

[9] AUREOMYCIN CONCENTRATION IN MILK FOLLOWING INTRAMAMMARY INFUSION AND ITS EFFECT ON STARTER ACTIVITY [J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (07) : 675 - 679

[10] BENNETT F. WM, 1952, IOWA STATE COLL JOUR SCI, V26, P169

[1] ANDERSON E. B., 1942, Journal of Dairy Research, V13, P58, DOI 10.1017/S0022029900003691

[2] ANDERSON EB, 1949, 12TH P INT DAIR C ST, V2, P432

[3] AUCLAIR J., 1952, LAIT, V31, P121

[4] BABEL FJ, 1954, J DAIRY SCI, V37, P635

[5] STUDIES ON THE SUSCEPTIBILITY OF CERTAIN CHEESE CULTURES TO THE ACTION OF BACTERIOPHAGE [J]. JOURNAL OF DAIRY SCIENCE, 1947, 30 (07) : 507 - 516

[6] FACTORS INFLUENCING ACID PRODUCTION BY CHEESE CULTURES .1. EFFECT OF COOKING TEMPERATURES ON ACID PRODUCTION IN THE MANUFACTURE OF CHEDDAR CHEESE [J]. JOURNAL OF DAIRY SCIENCE, 1946, 29 (09) : 589 - 596

[7] BABEL FJ, 1952, PURDUE AGR EXPT STA, V573

[8] BAKER MP, 1926, IA AGR EXPT STA RES, V92

[9] AUREOMYCIN CONCENTRATION IN MILK FOLLOWING INTRAMAMMARY INFUSION AND ITS EFFECT ON STARTER ACTIVITY [J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (07) : 675 - 679

[10] BENNETT F. WM, 1952, IOWA STATE COLL JOUR SCI, V26, P169