Advances in Microbiology

Vol.4 No.14(2014), Paper ID 50757, 10 pages

DOI:10.4236/aim.2014.414110

 

Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures

 

Morsi El Soda

 

Department of Dairy Science and Technology, Alexandria University, Alexandria, Egypt

 

Copyright © 2014 Morsi El Soda et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Soda, M. (2014) Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures. Advances in Microbiology, 4, 986-995. doi: 10.4236/aim.2014.414110.
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