Presentation
Characterization of important
microbiological and chemical attributes in full fat, reduced fat and low fat Cheddar cheeses made
with a single, defined Lactococcus lactis starter culture during 9 month ripening period
5th IDF Symposium on Cheese Ripening
Document Type
Presentation
Publication Date
1-1-2008
Disciplines
Citation Information
Budinich, M., M. Johnson, J. Broadbent, and J. Steele. 2008. Characterization of important
microbiological and chemical attributes in full fat, reduced fat and low fat Cheddar cheeses made
with a single, defined Lactococcus lactis starter culture during 9 month ripening period. presentation
presentation for the 5th IDF Symposium on Cheese Ripening. March 9-13, Bern, Switzerland.