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Streptococcus thermophilus as adjunct culture for a semi-hard cows' milk cheese
Streptococcus thermophilus comme levain additionnel pour un fromage à pâte pressée fabriqué à partir de lait de vache

Maria Jésus Gomez, Pilar Gaya, Manuel Nunez and Margarita Médina

Lait, 78 5 (1998) 501-511

Accepted: 16 February 1998

DOI: https://doi.org/10.1051/lait:1998547

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