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Causes and control of early gas production in cheddar cheese

Author:
Mullan, W.M.A.
Source:
International journal of dairy technology 2000 v.53 no.2 pp. 63-68
ISSN:
1364-727X
Subject:
water content, gas production (biological), Cheddar cheese, microbial activity, microorganisms, lactic acid, citric acid, lactose, urea, carbon dioxide, hydrogen, bacteria, yeasts, chemical composition, temperature, lactic acid bacteria, cheesemaking
Agid:
2023551