Selection and Preparation of Lactic Culture Starters for Manufacture of Cheddar Cheese

Selection and Preparation of Lactic Culture Starters for Manufacture of Cheddar Cheese

A Spiral Plater and a Microtiter system were used to isolate and evaluate cultures for a paired strain culture program. Bacteriophage and temperature sensitivity data of 43 Streptococcus cremoris strains were introduced into a computer cluster program to pair the least similar strains. Selected pair...

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Bibliographic Details
Main Author: Gamay, Aly Youssef
Format: Others
Published: DigitalCommons@USU 1983
Subjects:
Selection
Preparation
Lactic Culture Starters
Manufacture
Cheddar Cheese
Food Science
Nutrition
Online Access:https://digitalcommons.usu.edu/etd/5278
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6329&context=etd

Internet

https://digitalcommons.usu.edu/etd/5278
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6329&context=etd

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