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Cited article:

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci
Affinage accéléré de fromage à pâte demi-dure, à teneur en matière grasse réduite, obtenu à partir d'un lait de mélange vache-chèvre-brebis ultrafiitré, à l'aide de lactocoques Lac-,Prt-

J. Rodriguez, T. Requena, H. Goudédranche, J.L. Maubois, M. Juarez

Lait, 76 6 (1996) 513-522

Accepted: 1996-08-06

DOI: https://doi.org/10.1051/lait:1996640

PDF (1.147 MB)

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