Characterization of important microbiological and chemical attributes in full fat, reduced fat and low fat Cheddar cheeses made with a single, defined Lactococcus lactis starter culture during 9 month ripening period

Authors

M. Budinich
M. Johnson
Jeff Broadbent, Utah State UniversityFollow
J. L. Steele

Document Type

Presentation

Journal/Book Title/Conference

5th IDF Symposium on Cheese Ripening

Publication Date

2008

Recommended Citation

Budinich, M., M. Johnson, J. Broadbent, and J. Steele. 2008. Characterization of important microbiological and chemical attributes in full fat, reduced fat and low fat Cheddar cheeses made with a single, defined Lactococcus lactis starter culture during 9 month ripening period. presentation presentation for the 5th IDF Symposium on Cheese Ripening. March 9-13, Bern, Switzerland.