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June 1, 1957Journal of Dairy Research

Bacteriology of Cheddar cheese: A study of starter organisms in manufacture and maturing

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Authors

DDD J DawsonManchester Royal InfirmaryJFJ. T. FeaganAgriculture Victoria

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Dawson et al. (1957) studied this question.

synapsesocial.com/papers/6a912cfeae2c4ed52ef124c0https://doi.org/10.1017/s002202990000875x
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  5. 582. 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 Process1934 · 16 citations