Methodology for Differentiation of Lactic Acid Bacteria in Cheese Made with Probiotic Adjunct Cultures

Authors

C. J. Oberg
L. Moyes
C. Brothersen
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

92

Publication Date

2009

First Page

218

Recommended Citation

Oberg, C. J., Moyes, L., Brothersen, C., and D. J. McMahon. 2009. Methodology for differentiation of lactic acid bacteria in cheese made with probiotic adjunct cultures. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (E-Supp. 1):218 (T69).