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Use of starters in yoghurt, butter and cheese production

Use of starters in yoghurt, butter and cheese production

Tarm Orman ve Koyisleri Bakanlg Dergisi (31): 7-10

Details are given of the bacterial species used in starters for yoghurt, white pickled cheese, Caciocavallo, Provolone, Kachkaval, Cheddar and butter.

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Accession: 001997380

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