Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 1, 1934Journal of Dairy Research

Studies in the Ripening of Cheddar Cheese. IV. The Bacterial Flora of Cheese made from Milk of a Very Low Bacterial Count. V. The Influence of the Rennet Flora on the Flora of the Cheese. VI. The Influence of the Starter on the Ripening Process

View Full Paper
Ask AI
Bookmark
Share

Authors

LAL. A. AllenUniversity of California, RiversideNKN. Richard KnowlesWashington State University

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Allen et al. (1934) studied this question.

synapsesocial.com/papers/6a912c7b5f49dca04d2e4d62https://doi.org/10.1017/s0022029900001060
View Full Paper
Ask AI
Bookmark
Share

Also Consider

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

  1. 1COMPARATIVE STUDY OF LACTOBACILLUS ACIDOPHILUS AND LACTOBACILLUS BULGARICUS1924 · 56 citations
  2. 234. Standardisation of Media in the Acid Ranges with Special Reference to the Use of Citric Acid and Buffer Mixtures for Yeast and Mould Media1931 · 11 citations
  3. 313. Studies in the Ripening of Cheddar Cheese I. A Method of Following the Course of Ripening of Cheddar Cheese1930 · 17 citations
  4. 424. A Study of S. Paracitrovorus as a Starter in Butter-Making1931 · 4 citations