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236 pages • missing pub info (editions)
ISBN/UID: 9783844383515
Format: Paperback
Language: English
Publisher: LAP Lambert Academic Publishing
Publication date: 27 September 2011
Description
Cheddar cheese quality is influenced by starter cultures and milk composition. Most suitable and widely used starter cultures for Cheddar cheese manufacturing are Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis. Cheddar is ripe...
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236 pages • missing pub info (editions)
ISBN/UID: 9783844383515
Format: Paperback
Language: English
Publisher: LAP Lambert Academic Publishing
Publication date: 27 September 2011
Description
Cheddar cheese quality is influenced by starter cultures and milk composition. Most suitable and widely used starter cultures for Cheddar cheese manufacturing are Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis. Cheddar is ripe...
Community Reviews
Content Warnings