Journal of Dairy Science
Volume 91, Issue 8 , Pages 2947-2959 , August 2008

Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature

  • N.A. Kocaoglu-Vurma

      Affiliations

    • Department of Food Science and Technology, The Ohio State University, Columbus 43210
    • ,
  • W.J. Harper

      Affiliations

    • Department of Food Science and Technology, The Ohio State University, Columbus 43210
    • ,
  • M.A. Drake

      Affiliations

    • Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • ,
  • P.D. Courtney

      Affiliations

    • Department of Food Science and Technology, The Ohio State University, Columbus 43210
    • Corresponding Author InformationCorresponding author.
    • Current address: H-E-B Grocery Company, Quality Assurance & Environmental Affairs, 5105 Rittiman Road, San Antonio, TX 78218.

Received 8 August 2007 ,Accepted 25 February 2008.

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PII: S0022-0302(08)71090-7

doi: 10.3168/jds.2007-0592

Journal of Dairy Science
Volume 91, Issue 8 , Pages 2947-2959 , August 2008

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