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Showing 1 to 1 of 1 for “"Microbial adjuncts"”.
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… A series of studies were performed using various microbial adjuncts to influence cheese ripening. Microbacterium casei DPC 5281, Corynebacterium casei DPC 5293 and Corynebacterium variabile DPC 5305 were added to the cheesemilk at level of 109 cfu/ml resulting in a final concentration of 108 cfu/g …