Growth of Lactobacillus casei at 8°C in Cheddar cheese extract requires supplementation

Authors

W. S. Tan
M. F. Budinich
Robert E. Ward, Utah State UniversityFollow
Jeff Broadbent, Utah State UniversityFollow
J. L. Steele

Document Type

Presentation

Journal/Book Title/Conference

Ann. Mtg. American Dairy Science Association

Publication Date

2009

Recommended Citation

Tan, W.S., M.F. Budinich, R. Ward, J.R. Broadbent, and J.L. Steele. 2009. Growth of Lactobacillus casei at 8°C in Cheddar cheese extract requires supplementation. Oral presentation at the Ann. Mtg. American Dairy Science Association. July 12-16, Montreal, Canada.