Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening

Palina Yanachkina, Catherine McCarthy, Tim Guinee, Martin Wilkinson

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening'. Together they form a unique fingerprint.

Food Science