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Cited article:

Utilisation en fromagerie de gruyère de suspensions concentrées et congelées de bactéries lactiques thermophiles
The use of concentrated frozen suspensions of thermophilic lactic acid bacteria in making Gruyère-cheese

P. ROUSSEAUX, L. VASSAL, E. VALLES, J. AUCLAIR, G. MOCQUOT

Lait, 48 475-476 (1968) 241-254

DOI: https://doi.org/10.1051/lait:1968475-47612

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This article has been cited by the following article(s):

Lactic Acid Bacteria

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Lactic Acid Bacteria (2004)
https://doi.org/10.1201/9780824752033.ch5

Cheese: Chemistry, Physics and Microbiology

Timothy M. Cogan and Colin Hill
Cheese: Chemistry, Physics and Microbiology 193 (1993)
https://doi.org/10.1007/978-1-4615-2650-6_6

Use of thermophilic lactic starters in the dairy industry

J. Auclair and J. P. Accolas
Antonie van Leeuwenhoek 49 (3) 313 (1983)
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Preparation and Storage of Concentrated Cultures of Lactic Streptococci

S.E. Gilliland
Journal of Dairy Science 60 (5) 805 (1977)
https://doi.org/10.3168/jds.S0022-0302(77)83941-6

Lyophilized Lactic Acid Starter Culture Concentrates: Preparation and Use in Inoculation of Vat Milk for Cheddar and Cottage Cheese

C.A. Speckman, W.E. Sandine and P.R. Elliker
Journal of Dairy Science 57 (2) 165 (1974)
https://doi.org/10.3168/jds.S0022-0302(74)84855-1

Survival and Activity of Frozen Starter Cultures for Cheese Manufacture

Barbara P. Keogh
Applied Microbiology 19 (6) 928 (1970)
https://doi.org/10.1128/am.19.6.928-931.1970