"Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripen" by S. A. Madkor, M. El-Soda et al.

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Dairy Science

Title

Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli

Author Info

S. A. Madkor, Minia University
M. El-Soda, University of Alexandria
P. S. Tong, California Polytechnic State University - San Luis ObispoFollow

Publication Date

1999

Recommended Citation

Published in Milchwissenschaft, Volume 54, Issue 3, January 1, 1999, pages 133-137.

Disciplines

Dairy Science

Copyright

1999 Milchwissenschaft

Included in

Dairy Science Commons

COinS

URL: https://digitalcommons.calpoly.edu/dsci_fac/104