Lactic acid bacteria enhance levels of conjugated linoleic acid in Cheddar cheese.

Authors

A. J. Pandit, South Dakota State University
S. K. Anand
A. N. Hassan
K. F. Kalscheur

Divisions

Research

Document Type

Abstract

Publication Date

2009

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

92

Pages

1

Language

en

Recommended Citation

Pandit, A. J.; Anand, S. K.; Hassan, A. N.; and Kalscheur, K. F., "Lactic acid bacteria enhance levels of conjugated linoleic acid in Cheddar cheese." (2009). Dairy Science Publication Database. 949.
https://openprairie.sdstate.edu/dairy_pubdb/949