733. Lactobacilli in Cheddar cheese: III. The source of lactobacilli in cheese
- 1 June 1958
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 25 (3), 431-438
- https://doi.org/10.1017/s0022029900009481
Abstract
Lactobacilli occur in large numbers in cheese (1,2,3,4) and may be responsible for or influence the formation of flavour. It is therefore desirable to find the source of the lactobacilli and the route by which they enter the cheese, so that the cheese flora may be controlledThis publication has 18 references indexed in Scilit:
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