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

Authors

D. Khan
S. K. Anand

Document Type

Presentation

Publication Date

2018

Location

South Dakota State University, Brookings, SD, United States

Recommended Citation

Khan, D. and Anand, S. K., "Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese" (2018). Dairy Science Publication Database. 2040.
https://openprairie.sdstate.edu/dairy_pubdb/2040