Starter cultures for cheddar cheese
1967
Vedamuthu, E. R. | Reinbold, G. W.
Starter bacteria play very important roles in the cheese vat including major contributions to flavor development and control of harmful microorganisms; hence, starter production is the single most important operation in Cheddar cheese production. Thus, the proper selection, blending, preservation, and packaging of starter strains by the culture suppliers and the adoption of strict sanitation, temperature control, and standardized procedures in cheese plants for bulk starter production would contribute toward ensuring a sound and unfailing starter program in the cheese industry.
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Эту запись предоставил National Agricultural Library
