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
| Original language | English |
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| Qualification | Doctor of Philosophy |
| Awarding Institution |
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| Supervisors/Advisors |
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| Award date | 11-May-1981 |
| Place of Publication | [Groningen] |
| Publisher | |
| Publication status | Published - 1981 |
Keywords
- Melkzuurbacterièen, Streptokokken, Kaasbereiding
- Proefschriften (vorm)
- bacteriologie (biologie);