The Use of Lactic Acid in the Manufacture of Cheddar Cheese from Milk Containing an Antibiotic
The manufacture of cheddar cheese is greatly dependent on bacterial growth for acid production. The quality of cheese depends upon the type and extent of microbial activity. An important function of the lactic fermenting bacteria is the production of acid resulting from cellular metabolism. If littl...
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| Format: | Others |
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DigitalCommons@USU
1955
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| Online Access: | https://digitalcommons.usu.edu/etd/4806 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5846&context=etd |