Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese

Authors

S. K. Anand, South Dakota State University
D. I. Khan, South Dakota State University

Divisions

Research

Document Type

Abstract

Publication Date

2016

Journal

Journal of Dairy Science

Volume

99

Issue

E-Suppl. 1

Pages

257

Language

en

Keywords

cheese, ripening, NSLAB, heterofermenters

Recommended Citation

Anand, S. K. and Khan, D. I., "Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese" (2016). Dairy Science Publication Database. 1519.
https://openprairie.sdstate.edu/dairy_pubdb/1519