Citrated Whey Starters. I. Growth Patterns of Starters and Their Aroma Bacteria When Cultivated in Rennet Whey or Cottage Cheese Whey, Citrated with the Addition of Five Per Cent Trisodium Citrate, Pentahydrate
Open Access
- 1 November 1962
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (11), 1320-1326
- https://doi.org/10.3168/jds.s0022-0302(62)89619-2
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Taxonomic Study of High Carbon Dioxide-Producing Lactic Acid Streptococci Isolated from Mixed-Strain Starter CulturesJournal of Dairy Science, 1959
- Biacetyl Production by Cultures of Lactic Acid-Producing StreptococciJournal of Dairy Science, 1951
- THE STREPTOCOCCIMicrobiology and Molecular Biology Reviews, 1937