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May 1, 1939Journal of Dairy Research

The relation of certain lactic acid bacteria to open texture in Cheddar cheese

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Authors

ISI. R. SherwoodSugar Research Australia (Australia)

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Cite This Study

I. R. Sherwood (1939) studied this question.

synapsesocial.com/papers/6a9196caae2c4ed52ef13b1fhttps://doi.org/10.1017/s0022029900002946
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1104. Studies in Cheddar Cheese. IV. Observations on the Lactic Acid Flora of Cheddar Cheese made from Clean Milk1935 · 28 citations
  2. 2160. Lactic bacteria in relation to cheese flavour. I1937 · 17 citations
  3. 3The production of ammonia and carbon dioxide by streptococci1921 · 15 citations