Issues in cheese starter culture microbiology

被引：0
|
作者：
Powell, Ian B.
机构：
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2010年 / 65卷 / 02期
关键词：
CHEDDAR CHEESE; BACTERIOPHAGE; ACIDOPHILUS; PARACASEI; ADJUNCT; PHAGES; CASEI;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Modern cheesemakers seek much the same result as their ancestors: a predictable, consistent product that is safe to eat, tastes good, keeps well and is not too expensive to make. The difference is 8,000 years of technological development and just over a century of microbiological science. This paper reviews some of the fundamentals of starter cultures and their application, with reference to present practices and issues facing starter producers and users.
引用
收藏
页码：40 / 44
页数：5
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