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February 1, 1950Journal of Dairy Research

The growth requirements of lactobacilli in relation to cheese flavour development

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GHG. J. E. HunterUniversity of Toronto

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G. J. E. Hunter (1950) studied this question.

synapsesocial.com/papers/6a912c795f49dca04d2e4d5bhttps://doi.org/10.1017/s0022029900005677
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Also Consider

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  4. 4230. The relation of certain lactic acid bacteria to open texture in Cheddar cheese1939 · 19 citations
  5. 5237. Lactic acid bacteria in relation to cheese flavour. II. Observations on the inoculation of the milk employed in cheese manufacture with lactobacilli1939 · 18 citations