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Book Chapter

Cheddar Cheese and Related Dry-Salted Cheese Varieties

  • Lawrence R
  • Gilles J
  • Creamer L
Springer US, (1999), 1-38
DOI: 10.1007/978-1-4615-2800-5_1
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Abstract

In the warm climates in which cheesemaking was first practised, cheeses would have tended to be of low pH as a result of the acid-producing activity of the lactic acid bacteria and coliforms in the raw milk. In colder climates, it would have been logical either to...

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Lawrence, R. C., Gilles, J., & Creamer, L. K. (1999). Cheddar Cheese and Related Dry-Salted Cheese Varieties. In Cheese: Chemistry, Physics and Microbiology (pp. 1–38). Springer US. https://doi.org/10.1007/978-1-4615-2800-5_1

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