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

Research output: Contribution to journalJournal articleResearchpeer-review

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

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

ID: 126425168