Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese

Published 2009 View Full Article

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Title
Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 92, Issue 4, Pages 1330-1337
Publisher
American Dairy Science Association
Online
2009-03-24
DOI
10.3168/jds.2008-1598
References
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