USE OF GALACTOSE-FERMENTING STREPTOCOCCUS-THERMOPHILUS IN THE MANUFACTURE OF SWISS, MOZZARELLA, AND SHORT-METHOD CHEDDAR CHEESE

被引：27

作者：

HUTKINS, R ^{[1
]}

HALAMBECK, SM ^{[1
]}

MORRIS, HA ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF DAIRY SCIENCE | 1986年 / 69卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(86)80361-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1 / 8

页数：8

共 26 条

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OLSON, NF .

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[17] ASSOCIATIVE GROWTH AND DIFFERENTIAL ENUMERATION OF STREPTOCOCCUS-THERMOPHILUS AND LACTOBACILLUS BULGARICUS - A REVIEW [J].

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SANDINE, WE .

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[18]

SHANKAR PA, 1976, J SOC DAIRY TECHNOL, V30, P33

[19]

SOMKUTI GA, 1979, J FOOD PROTECT, V42, P885, DOI 10.4315/0362-028X-42.11.881

[20]

STEFFEN C, 1975, SCHWEIZ MILCHWIRTSCH, V4, P16

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