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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-

Lait, 76 6 (1996) 513-522
DOI: https://doi.org/10.1051/lait:1996640

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