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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
  • M. Budinich
  • M. Johnson
  • Jeffery R. Broadbent, Utah State University
  • J. L. Steele
Document Type
Presentation
Publication Date
1-1-2008
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.