干酪用乳酸菌的特性比较及新鲜干酪的制作

陈森怡，刘振民，焦晶凯，庞佳坤，余意

Comparison of Characteristics of Lactic Acid Bacteria as Starter Cultures for Cheese and Application in Fresh Cheese Production

CHEN Senyi, LIU Zhenmin, JIAO Jingkai, PANG Jiakun, YU Yi

食品科学 . 2020, (22): 112 -118 . DOI: 10.7506/spkx1002-6630-20191010-074