2008•International Dairy JournalRequires access

Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses

Jeremiah J. Sheehan, Martin G. Wilkinson, Paul L.H. McSweeney

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Key concepts: Ripening, Starter, Brine, Food science, Chemistry, Cheese ripening, Propionate, Salting

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Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses — Research Paper | ScholarLens