Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

Mette Winther Børsting, Maria K. Stallknecht, Finn Kvist Vogensen, Ylva Margareta Ardö

Research output: Contribution to journalJournal articleResearchpeer-review

7 Citations (Scopus)
Original languageEnglish
JournalInternational Dairy Journal
Volume41
Pages (from-to)38-45
Number of pages8
ISSN0958-6946
DOIs
Publication statusPublished - 2015

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