Enhancing the Bio-Preservative/Bio-Protective Behavior of NSLAB using Soluble Fibers as a Prebiotic during Cheddar Cheese Ripening to Prevent Spoilage

Project: Research project

Project Details

Description

Enhancing the Bio-Preservative/Bio-Protective Behavior of NSLAB using Soluble Fibers as a Prebiotic during Cheddar Cheese Ripening to Prevent Spoilage
StatusActive
Effective start/end date5/1/236/30/25

Funding

  • MIDWEST DAIRY ASSN

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