Bacteriology of cheese II. Effect of Lactobacillus casei on the nitrogenous decomposition and flavor development in cheddar cheese made from pasteurized milk
作者： B. W. Hammer , C. B. Lane
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参考文章(7)
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H.C. Hansen, H.A. Bendixen, D.R. Theophilus, Influence of Different Starters on the Quality of Cheddar Cheese Journal of Dairy Science. ,vol. 16, pp. 121- 127 ,(1933) , 10.3168/JDS.S0022-0302(33)93323-8
H. R. Whitehead, 15. The Influence of Bacilli of the Colon Group on Cheddar Cheese Journal of Dairy Research. ,vol. 2, pp. 76- 80 ,(1930) , 10.1017/S0022029900000170
I. R. Sherwood, H. R. Whitehead, 84. The Influence of Lactic Streptococci on the Ripening of Cheddar Cheese Journal of Dairy Research. ,vol. 5, pp. 208- 222 ,(1934) , 10.1017/S0022029900001084
Alice Catherine Evans, Edwin George Hastings, Edwin Bret, The Bacteriology Of Cheddar Cheese ,(2008)
E.G. Hastings, E.B. Hart, Alice C. Evans, Bacteria Concerned in the Production of the Characteristic Flavor in Cheese of the Cheddar Type ,(1914)