An ecophysiological study of starter streptococci
Year: 1981
Type: dissertation
Abstract: Cheese starter cultures used for the production of Gouda cheese consist of a mixture of strains of S. cremoris, S. lactis, S. diacetylactis and Leuconostoc spp. The exact ratio between the strains is unknown and changes on subculturing. ... Zie: Summary
Author: Roelf Otto
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2487619279