Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

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. (New SouthWales, Australia).