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Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture.
Poudel, Rhitika; Thunell, Randall K; Oberg, Craig J; Overbeck, Sophie; Lefevre, Michael; Oberg, Taylor S; McMahon, Donald J.
Afiliação
  • Poudel R; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • Thunell RK; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Vivolac Cultures Corporation, Greenfield, IN 46140.
  • Oberg CJ; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Department of Microbiology, Weber State University, Ogden, UT 84408.
  • Overbeck S; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • Lefevre M; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • Oberg TS; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
  • McMahon DJ; Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322. Electronic address: Donald.McMahon@usu.edu.
J Dairy Sci ; 105(3): 2069-2081, 2022 Mar.
Article em En | MEDLINE | ID: mdl-35033338
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Lactococcus lactis Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Lactococcus lactis Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2022 Tipo de documento: Article