Presentation
Effect of lactic acid bacteria on
oxidation-reduction potential during the simulated pressing stage of Cheddar cheese manufacture
International Dairy Federation Cheese Ripening and Technology
symposium
Document Type
Presentation
Publication Date
1-1-2012
Disciplines
Citation Information
Caldeo, V., J. Broadbent, and P.L.H. McSweeney. 2012. Effect of lactic acid bacteria on
oxidation-reduction potential during the simulated pressing stage of Cheddar cheese manufacture. presentation presentation at the International Dairy Federation Cheese Ripening and Technology
symposium. May 21-24, Madison, WI.