"Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese" by B. Ganesan

Selected Works of Donald J. McMahon

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Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese

Journal of Dairy Science

B. Ganesan
B. C. Weimer
G. Rompato
J. Pinzon
P. Desai
C. Brothersen
Donald J. McMahon, Utah State University

Document Type

Article

Publication Date

1-1-2010

Disciplines

Life Sciences and
Nutrition

Citation Information

Ganesan, B., B. C. Weimer, G. Rompato, J. Pinzon, P. Desai, C. Brothersen and D. J. McMahon. 2010. Addition of probiotic bacteria modifies the biodiversity of other lactic acid bacteria in Cheddar cheese. American Dairy Science Association Annual Meeting, J. Dairy Sci. 93 (E-Suppl. 1):806 (Abstract 953)