Factors Affecting the Development of Acidity in Pasteurized Skim Milk Inoculated with Commercial Lactic Starters
Open Access
- 1 October 1943
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 26 (10), 909-919
- https://doi.org/10.3168/jds.s0022-0302(43)92786-9
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- 295. The problem of bacteriophage in cheese making: Part I. Observations and investigations on slow acid productionJournal of Dairy Research, 1942
- 275. Starter cultures for cheese manufacture: Further attempts to eliminate failures due to bacteriophageJournal of Dairy Research, 1941
- 272. “Slowness” in cheesemakingJournal of Dairy Research, 1941
- Observations on the Growth Responses of Streptococcus Lactis in Mastitis MilkJournal of Dairy Science, 1940
- 218. Starter cultures for cheese manufacture. Maintenance of acid-producing activity in cultures of lactic streptococciJournal of Dairy Research, 1939
- 213. Studies in mastitis. V. Mastitis in relation to cheese-makingJournal of Dairy Research, 1939
- 83. Observations on Sudden Changes in the Rate of Acid Formation in Milk by Cultures of Lactic StreptococciJournal of Dairy Research, 1933
- A substance inhibiting bacterial growth, produced by certain strains of lactic streptococciBiochemical Journal, 1933