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

Description

Graduation date: 1994

Links & Downloads

1. http://hdl.handle.net/1957/35681

Tags

Lactic acid bacteria

Thermophilic bacteria

Bacterial starter cultures

Cheese -- Microbiology

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/35681
Date	27 May 1993
Creators	Whitehead, William E.
Contributors	Sandine, William E.
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation