2005•International Dairy JournalRequires access

Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

John A. Hannon, Stéphanie‐Marie Deutsch, Marie‐Noëlle Madec, Jean-Yves Gassi, Marie‐Pierre Chapot‐Chartier, S. Lortal

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Key concepts: Lactobacillus helveticus, Lactococcus lactis, Cheese ripening, Lysis, Streptococcus thermophilus, Fermentation starter, Mesophile, Lactobacillus