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Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese
Guinee, TP; Wilkinson, MG; Mulholland, EO; Fox, PF
(1991)
Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese in Irish Journal Of Food Science And Technology