1887

oa M&J Retail - The culture of cheese-making - : dairy

Volume 3, Issue 4
  • ISSN : 1819-3854

 

Abstract

Even before commercial cheese cultures were available, controlled fermentation was done by the addition of the product from the previous day to the milk as innoculum. The first real cultures were liquid cultures that were applied as mother cultures.

Loading full text...

Full text loading...

Loading

Article metrics loading...

/content/ac_mjretail/3/4/AJA18193854_71
2008-11-01
2020-12-03

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error