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Importance de la protéolyse du lait sur la croissance des bactéries lactiques. Utilisation d'une souche de microcoque caséolytique en vue de la maturation et de la transformation du lait en fromagerie de gruyère
The important effect of the proteolysis of milk upon the growth of lactic bacteria. Using a strain of caseolytic micrococcus for the maturation and transformation of milk into " Gruyere " cheese (or Swiss cheese)
M. FEUILLAT, M. DEMAIMAY, J. C. GAUDIN, P. GRUDE and C. DUMARCHE
Lait, 52 519-520 (1972) 629-641
DOI: https://doi.org/10.1051/lait:1972519-52036


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