Effect of Thermoduric Bacteria on the Ripening Characteristics of Cheddar Cheese.

Authors

L. Mealy, South Dakota State University

Divisions

Research

Document Type

M.S. Thesis

Publication Date

2013

Advisor

L.E. Metzger

Pages

119

Language

en

Recommended Citation

Mealy, L., "Effect of Thermoduric Bacteria on the Ripening Characteristics of Cheddar Cheese." (2013). Dairy Science Publication Database. 651.
https://openprairie.sdstate.edu/dairy_pubdb/651