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September 1, 1934Journal of Dairy Research

The Influence of Lactic Streptococci on the Ripening of Cheddar Cheese

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Authors

ISI. R. SherwoodSugar Research Australia (Australia)HWH. R. WhiteheadFoster and Partners (United Kingdom)

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Cite This Study

Sherwood et al. (1934) studied this question.

synapsesocial.com/papers/6a912c8f07dc9376a32e4cfehttps://doi.org/10.1017/s0022029900001084
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Also Consider

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

  1. 150. Studies in the Metabolism of the Lactic Acid Bacteria. I. Nitrogen Metabolism. J. G. Davis and A. T. R. Mattick1932 · 9 citations
  2. 2Proteolysis by Streptococcus Lactis1929 · 8 citations
  3. 336. Cheese-Ripening Studies: Nitrogen Distribution in Kingston Cheese-Ripening1932 · 7 citations
  4. 4A METHOD FOR THE FRACTIONAL ANALYSIS OF INCOMPLETE PROTEIN HYDROLYSATES1924 · 17 citations