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Bacterial starter cultures for foods
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Cheese starters
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Food and feed production with microorganisms
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Rapid electro-chemical measurement of lactic starter culture activity
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The volatile acids produced by starters and by organisms isolated from them
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Dairy starter cultures
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Bacterial Starter Cultures for Food
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Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese
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The cell surface polysaccharides and membrane protein required for bacteriophage infection of Lactococcus lactis
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Preparation of starter for cheese, buttermilk, butter
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Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria
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Design of equipment and method for preparing starter for Oregon creameries and cheese factories
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