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April 1, 1942Journal of Dairy ScienceOpen Access

The Bacteriology of Brick Cheese. III. The Bacteria Involved in Ripening

E. M. Foster J. C. Garey W. C. Frazier

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Abstract

Methylene blue and salt tolerance were determined by the methods of Yawger and Sherman (20).

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Foster et al. (1942) studied this question.

synapsesocial.com/papers/6a890cdfab71709247a2ae95 https://doi.org/10.3168/jds.s0022-0302(42)95300-1

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