Casein utilization by lactococci
Year: 1991
Type: article
Abstract: Mixed starter cultures used to manufacture Dutch cheeses include Lactococcus and Leuconostoc species, the former being quantitatively more important (3, 13). Several meta-bolic properties of lactococci serve special functions which
Authors: E J Smid, B Poolman, W N Konings
Institution: University of Groningen
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2098969939