Skip to main content

Publication

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
Hannon, JA; Kilcawley, KN; Wilkinson, MG; Delahunty, CM; Beresford, TP
(2007)
Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. in International Dairy Journal 10.1016/j.idairyj.2006.03.001