Kocaoglu-Vurma, N A <br/><br/>
Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.  [electronic resource] 

 -  Journal of dairy science  Aug 2008 
 - 2947-59 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2007-0592  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Amino Acids--analysis<br/>Carboxylic Acids--analysis<br/>Cheese--analysis<br/>Female<br/>Food Microbiology<br/>Gram-Positive Bacteria--growth & development<br/>Hot Temperature<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--growth & development<br/>Male<br/>Middle Aged<br/>Taste