Title
Enhanced Nutty Flavor Formation in Cheddar Cheese Made with Malty Lactococcus Lactis Adjunct Culture
Document Type
Article
Journal/Book Title/Conference
Journal of Dairy Science
Issue
89
Publication Date
2006
First Page
3277
Last Page
3284
Recommended Citation
Carunchia Whetstine, M. E.; M. A. Drake, J. R Broadbent, and McMahon. 2006. Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture. J. Dairy Sci. 89: 3277–3284