Journal article

Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

L Ong, NP Shah

LWT - Food Science and Technology | ELSEVIER | Published : 2009

University of Melbourne Researchers

Grants

Funding Acknowledgements

This study was made possible through a grant from Australian Research Council (ARC) under a Strategic Partnership with Industry for Research and Training (SPIRT) scheme in collaboration with DSM Food Specialties Pty. Ltd. (NSW, Australia)