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[Your name] recommends the following article:

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora
Contribution des lactocoques du levain et des lactobacilles non levain à la protéolyse d'un fromage de cheddar à microflore contrôlée

C.M. Lynch, P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F.D. Drinan

Lait, 77 4 (1997) 441-459

Accepted: 18 February 1997

DOI: https://doi.org/10.1051/lait:1997431

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