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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
  • V. Caldeo
  • Jeffery R. Broadbent, Utah State University
  • P. L.H. McSweeney
Document Type
Presentation
Publication Date
1-1-2012
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.