Effect of lactic acid bacteria on oxidation-reduction potential during the simulated pressing stage of Cheddar cheese manufacture

Authors

V. Caldeo
Jeff Broadbent, Utah State UniversityFollow
P. L.H. McSweeney

Document Type

Presentation

Journal/Book Title/Conference

International Dairy Federation Cheese Ripening and Technology symposium

Publication Date

2012

Recommended Citation

Caldeo, V., J. Broadbent, and P.L.H. McSweeney. 2012. Effect of lactic acid bacteria on oxidation-reduction potential during the simulated pressing stage of Cheddar cheese manufacture. presentation presentation at the International Dairy Federation Cheese Ripening and Technology symposium. May 21-24, Madison, WI.