Tracking the progression of thermoduric bacteria during the manufacture of Cheddar cheese- A case study.

Authors

K. Bhanduriya, South Dakota State University
S. K. Anand
L. E. Metzger

Divisions

Research

Document Type

Abstract

Publication Date

2013

Journal

Journal of Dairy Science

Volume

E-Suppl.1

Issue

96

Pages

302

Language

en

Recommended Citation

Bhanduriya, K.; Anand, S. K.; and Metzger, L. E., "Tracking the progression of thermoduric bacteria during the manufacture of Cheddar cheese- A case study." (2013). Dairy Science Publication Database. 1319.
https://openprairie.sdstate.edu/dairy_pubdb/1319