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October 1, 1961Journal of Dairy Research

Enhancement of the flavour of Cheddar cheese by adding a strain of micrococcus to the milk

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Authors

PRP. S. RobertsonKPK. D. PerryCentral Forensic Science Laboratory

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Robertson et al. (1961) studied this question.

synapsesocial.com/papers/6a90302e33cf5c591c0d43c1https://doi.org/10.1017/s0022029900010840
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Characteristics of Lactobacillus acidophilus and Lactobacillus bulgaricus1955 · 66 citations
  2. 2230. The relation of certain lactic acid bacteria to open texture in Cheddar cheese1939 · 19 citations
  3. 3673. Bacteriology of Cheddar cheese: A study of starter organisms in manufacture and maturing1957 · 36 citations
  4. 4Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: IV. The addition of flavour compounds to cheese curd to simulate Cheddar flavour1961 · 23 citations
  5. 5Staphylococci and their Classification1951 · 165 citations