2012•International Dairy JournalRequires access

Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

Jia Hou, John A. Hannon, Paul L.H. McSweeney, Thomas P. Beresford, Timothy P. Guinee

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Key concepts: Lactose, Starter, Food science, Lactic acid, Ripening, Chemistry, Composition (language), Cheese ripening

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Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese — Research Paper | ScholarLens