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Updated: Jan 24, 2026

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Microflora of Cheddar Cheese Made with Sodium Chloride, Potassium Chloride, or Mixtures of Sodium and Potassium

K Anjan Reddy1, Elmer H Marth1

  • 1Department of Food Science and The Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.

Journal of Food Protection
|May 25, 2019
PubMed

Keywords:
Cheddar cheesecoliformslactic acid bacteriamoldspotassium chloridesodium chlorideyeasts

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