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May 1, 1935Journal of Dairy Research

Studies in Cheddar Cheese. IV. Observations on the Lactic Acid Flora of Cheddar Cheese made from Clean Milk

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Authors

JDJohn DavisRegeneron (United States)

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John Davis (1935) studied this question.

synapsesocial.com/papers/6a912c7b5f49dca04d2e4d61https://doi.org/10.1017/s0022029900001321
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 179. Studies in Cheddar Cheese. II. The Effect of Controlled Oxidation-reduction Potential on Ripening. III. The Rôle of Rennin, Pepsin and Lactobacilli1934 · 19 citations
  2. 237. Studies in Cheddar Cheese: I. The Oxidation-Reduction Potentials of Ripening Cheddar Cheese1932 · 32 citations
  3. 350. Studies in the Metabolism of the Lactic Acid Bacteria. I. Nitrogen Metabolism. J. G. Davis and A. T. R. Mattick1932 · 9 citations
  4. 413. Studies in the Ripening of Cheddar Cheese I. A Method of Following the Course of Ripening of Cheddar Cheese1930 · 17 citations