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Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures
Sheehan, JJ; Fenelon, MA; Wilkinson, MG; McSweeney, PLH
(2007)
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures in International Dairy Journal 10.1016/j.idairyj.2006.08.011