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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) cheeses (1057) Italian cheeses (96) mozzarella cheese (40) whey products (825) cheese whey (69) animal science (21660) dairy science (2812) dairy technology (742) cheesemaking (528) cheese starters (145) Biological Sciences Biological Sciences genetics (60992) genomics (868) microbiology (27793) microorganisms (23193) bacteria (9332) lactic acid bacteria (1170) organisms (108862) microorganisms (23191) bacteria (9331) lactic acid bacteria (1170) Breeding and Genetic Improvement Breeding and Genetic Improvement breeding (13021) breeding methods (4289) selection methods (1284) selection criteria (332) progeny testing (505) selection criteria (332) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) cheeses (1056) Italian cheeses (96) mozzarella cheese (40) whey products (825) cheese whey (69) foods (19982) traditional foods (481) Food and Human Nutrition Food and Human Nutrition food science (22492) food microbiology (2726) starter cultures (851) cheese starters (145) food technology (8197) food processing (5550) cheesemaking (528) cheese starters (145) foods (20022) traditional foods (481) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) carboxylic acids (13418) tricarboxylic acids (553) citric acid (517) inorganic compounds (30695) metals (14084) metallic elements (11806) alkaline earth metals (2686) calcium (2248) organic compounds (57444) organic acids and salts (17608) carboxylic acids (13418) tricarboxylic acids (553) citric acid (517) elements (30672) metallic elements (11806) alkaline earth metals (2686) calcium (2248) chemistry (84737) chemical composition (25538) ash content (349) water content (3555) protein composition (4276) protein content (2927) amino acid composition (1057) free amino acids (445) physicochemical properties (27179) water activity (832) reaction chemistry (20939) chemical reactions (18979) hydrolysis (2576) proteolysis (767) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) screening (2340) microscopy (2476) confocal scanning laser microscopy (208) technology (49139) traditional technology (202) Rural and Agricultural Sociology Rural and Agricultural Sociology social sciences (9365) anthropology (3533) traditional technology (202) Taxa - Archaea, Cyanobacteria and Bacteria Taxa - Archaea, Cyanobacteria and Bacteria Eubacteria (19572) Firmicutes (9350) Bacillus/Clostridium group (7319) Bacillus/Lactobacillus/Streptococcus group (6303) Enterococcaceae (478) Enterococcus (471) Enterococcus durans (26) Enterococcus faecalis (165) Lactobacillaceae (1656) Lactobacillus (1429) Lactobacillus helveticus (76) Lactobacillus plantarum (331) Lactobacillus delbrueckii (185) Lactobacillus delbrueckii subsp. lactis (44) Streptococcaceae (879) Streptococcus (589) Streptococcus thermophilus (169) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese Author(s) of Article: Will be identified in next release Citation: International journal of food microbiology 2008 v.125 no.2 pp. 123-132 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=732331 Name of Publication: International journal of food microbiology Publishing Company: Will be identified in next release Accession Number: 272110
