Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses
L Ong, NP Shah
Journal of Food Science | WILEY | Published : 2009
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).