#561
Growth and gas formation by a novel obligatory heterofermentative nonstarter lactic acid bacterium in cheese made using a Streptococcus thermophilus starter.
Fatih Ortakci
- Tuesday 3:30 PM–3:45 PM in Wekiwa 7/8
- Oral Presentation in Dairy Foods: Cheese & chemistry
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#562
Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter lactobacilli species.
Fatih Ortakci
- Tuesday 3:45 PM–4:00 PM in Wekiwa 7/8
- Oral Presentation in Dairy Foods: Cheese & chemistry
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