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Journal of Dairy Science|July 25, 2016
Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, M Molitor, et al.Msystems|February 7, 2018
Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened CheeseA S Bertuzzi, A M Walsh, J J Sheehan, et al.Journal of Dairy Science|December 28, 2020
Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus ThermusBhagya R Yeluri Jonnala, Conor Feehily, Paula M O'Connor, et al.Pageof 3