Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.

Midje, D L

Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system. [electronic resource] - Journal of agricultural and food chemistry May 2000 - 1630-6 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0021-8561

10.1021/jf990301w doi


Cheese
Fermentation
Lactococcus lactis--metabolism