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1993•International Dairy JournalRequires access

Characterizing ripening in low-fat, semi-hard round-eyed cheese made with undefined mesophilic dl-starter

Ylva Ardö

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Key concepts: Starter, Mesophile, Food science, Ripening, Cheesemaking, Lipolysis, Chemistry, Cheese ripening

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Characterizing ripening in low-fat, semi-hard round-eyed cheese made with undefined mesophilic dl-starter — Research Paper | ScholarLens